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Fresh Tomato Salsa with Sesame Oil
Sweet, peak-season tomatoes take center stage in this incredibly simple condiment. Squeezing the chopped fruit by hand releases all those natural juices, creating a rustic base that doesn't need any cooking. A splash of roasted sesame oil brings an unexpected savory depth that sets it apart from traditional recipes. You'll love spooning this bright mixture over grilled chicken, tossing it with cold noodles, or scooping it up with your favorite chips.
Ingredients
- 4 medium-large perfectly ripe thin-skinned tomatoes
- 1 scallion, minced, or about 1 tablespoon minced chives
- ½ to 1 teaspoon roasted sesame oil, to taste
- 1 teaspoon kosher salt or sea salt, or to taste
Instructions
- 1Cut the tomatoes into bite-sized pieces directly over a mixing bowl to catch all the natural juices.
- 2Gently squeeze the tomato pieces a handful at a time to soften the flesh and release extra liquid into the bowl. This manual crushing creates a saucier, more cohesive texture than chopping alone.
- 3Stir in the minced scallion and roasted sesame oil until well combined.
- 4Season the mixture with salt and stir thoroughly. Taste the salsa and adjust the seasoning or sesame oil to suit your preference.
Notes
- Ingredient tip: Use the ripest, thinnest-skinned tomatoes you can find for the best texture and maximum juice.
- Storage: Keeps in the fridge for up to 2 days in an airtight container, though it's best enjoyed fresh.
- Serving suggestion: Spoon this over grilled fish, toss it into cold soba noodles, or serve it with crispy rice crackers.