Fire-Roasted Tomato-Walnut Salsa
Credit: Alamy

When you have good, sweet tomatoes, this is a ridiculously easy sauce. It tastes like salsa that spent the summer in Turkey and took up smoking. Use it as a dip with bread, or serve with grilled chicken or fish for a full meal. Or just eat it as a cool summer soup. Makes 2½ cups.


  • 1 lb ripe tomatoes
  • Salt and pepper, to taste
  • 1 small clove garlic, grated
  • ¼ cup Greek yogurt
  • 8 mint leaves, chopped
  • 2 tsp chopped dill
  • ¼ cup walnuts, chopped and toasted

Step One
Turn a stove burner on and blacken the skins of the tomatoes all over by setting them on the grate or holding them over fire with tongs or a long fork. Let the tomatoes cool, then chop them – finely or roughly, up to you.

Step Two
In a bowl, season tomatoes and their juice with a few pinches of salt and pepper and let rest for 10 minutes. Stir in all other ingredients and let sit together for 20 minutes before serving.