Prep time
Cook time
Total time
  • 1 kg tomatoes, skinned*
  • ½ punnet grape tomatoes
  • 1 red pepper, seeds and pith removed
  • ½ small English cucumber
  • 2 garlic cloves
  • 1 green chilli, deseeded and finely diced
  • 45 ml extra virgin olive oil
  • 30 ml apple cider vinegar
  • 30ml red wine vinegar
  • sea salt and black pepper
  1. Bring a pot of water to boil on the stove. Make a shallow cross in the skins on the bottom of the tomatoes and carefully place them in the boiling water for 30 seconds then plunge them into ice cold water . The skins should now peel away really easily.
  2. Roughly chop the tomatoes and place them in the food processor along with the roughly chopped garlic, red pepper and cucumber. Blitz until you get your desired consistency. Add the vinegars, olive oil and season generously with salt and pepper and mix through.
  3. Add chopped chilli, grape tomatoes and chill in the fridge for a minimum of 4 hours before serving. Garnish with fresh herbs like basil or bean sprout shoots.
Recipe by The Luminous Kitchen at