Salsa Rossa

This is a recipe from Rafaela, the mother of one of Caroline's students. Serve thinly spread on toast as a starter or party snack with red wine.

Ingredients

• 400gm tomato puree
• 10 fresh bay leaves
• handful of parsley
• 50gm anchovy paste
• 10 capers
• good splash virgin olive oil
• 1 clove garlic
• pinch salt

Preparation

1. Finely chop the parsley, bay leaves, capers and garlic
2. Add everything else
3. Mix well
4. Chill

Notes

You want a slightly sloppy consistency – it's nicely spreadable after being in the fridge a while. Keeps for ages in the fridge. The oil will probably solidify, just give it a good stir before serving. It does seem a lot of bay leaves, but it works. Dry ones are ok, but the fresher the better, same with the parsley. It's obviously based on what you can get from an Italian garden (and supermarket), the only essential ingredients really are the tomato puree and bay leaves. In the north of England you might want to substitute the olive oil and anchovy paste with lard and a sardine.

[Raw Blog]