Great with torilla chips.


  • 1 shallot
  • 2 cloves garlic
  • handful of fresh basil leaves, plus extra, to garnish
  • 500 g ripe tomatoes (or a drained 400g can of plum tomatoes)
  • 2 tblsp olive oil
  • 2 green chillies
  • sea salt and freshly ground black pepper


  • Peel and halve the shallot and garlic cloves and put them in a blender with the basil leaves.
  • Whiz until they're finely chopped.
  • Halve the tomatoes and add to the mixture.
  • Pulse the power until the mixture is well blended and the tomatoes are finely chopped.
  • With the blender on slow speed, gradually add the olive oil.
  • Season to taste with salt and pepper.
  • Scrape the mixture into a bowl.
  • Halve the chillies lengthways and remove the seeds.
  • Finely slice them across into tiny strips and stir them into the tomato mixture.
  • Serve at room temperature garnished, if you like, with some torn basil leaves.