Every year, toward the end of the summer, I find myself getting bored with tomatoes and burrata long before the tomatoes are finished. This is a simple recipe that makes for great leftovers for the next lunch.
5 assorted tomatoes, coarsely chopped, about 2 lbs.
1 cucumber, coarsely chopped, I usually use hothouse
1 red medium onion, small dice, about 4 oz.
2 red peppers, coarsely chopped, any color will be fine
1 large or 2 small zucchini, coarsely chopped, about 8 oz.
2 cayenne peppers, coarsely chopped, I use cayenne because I grow them, jalapenos are fine
1 fat clove garlic, minced
1 bunch basil, chopped coarsely
1/4 cup red wine vinegar
1/4 cup sherry vinegar
1/2 cup olive oil, decent stuff, I use the Italian EVOO from Costco
Salt and freshly ground black pepper to taste
Carefully measure and prepare all ingredients.
Coarse chop everything, just small enough that it will fit through the meat grinder.
Toss it all together in a bowl with some salt and pepper,
then cover and allow to sit in the refrigerator for several hours, or overnight if you have time.
The flavors will meld, and some liquid will be released.
Set up a meat grinder with the medium size die, then grind everything through.
Transfer to a mixing bowl or pot, then. correct the seasoning and spike with a little more sherry vinegar if needed.
I like to garnish with a little pile of fresh Oregon bay shrimp or Dungeness crab depending on season. A drizzle of EVOO around is also nice.