Serves 4
1 small red onion, finely diced
2 garlic cloves, finely sliced
1 tsp sugar
1 tsp dried chilli flakes
Salt and freshly ground black pepper
500g ripe tomatoes
1/2 a telegraph cucumber or use 2 small lebanese cucumbers
1 green capsicum
1 stick of celery
1/4 cup fresh coriander leaves, chopped
1 Tbs fresh parsley, chopped
1/2 Tbs fresh oregano or use 1 tsp dried
3 Tbs olive oil
2 Tbs red wine vinegar
2 Tbs white port
Crusty bread to serve
1 Combine the onion, garlic, sugar and chilli in a bowl, then sprinkle with a teaspoon of salt, just cover with cold water and leave for at least an hour.
2 Score the tomatoes, then cover with boiling water. Leave for 30 minutes then remove from the water and peel the skin off with a small sharp knife and discard. Dice the tomatoes.
3 Dice the cucumbers, capsicum and celery. Combine with the tomatoes in a large bowl. Add 2 tsp salt, a generous grind of black pepper and 2 cups of water.
