A handy little salsa to add zing to fried foods.
3 medium tomatoes
⅓ cup drained capers
2 Tbsp chopped shallot
2 Tbsp extra virgin olive oil
Flaky sea salt
1 Tbs chopped parsley
1 Chop tomatoes reasonably small and drain in a sieve for 15 minutes. Pat dry with paper towels and transfer to a bowl.
2 Tip capers onto paper towels and squeeze gently to remove brine. Add to tomatoes with shallot, olive oil, a few pinches of salt and the parsley. Although the salsa is best served immediately (the salt with continue to draw out moisture form the tomatoes and capers over time), leftovers are still pretty tasty.