Chilli Tomato Salsa

This is great for dipping veggie sticks into when you're feeling peckish and has hardly any calories either!

(submitted by Claire)

Serves 4

Per portion: Energy - 28 Kcals/79kJ Fat - 0.47g Saturated Fat - 0.13g

1 shallot, peeled and halved

2 garlic cloves, peeled

handful of fresh basil leaves

500g/1 ¼ lb ripe tomatoes

10ml/2 tsp olive oil

2 green chilliies

salt and black pepper

1. Place the shallot and garlic in a food processor with the fresh basil. Whizz the shallot, garlic and basil until finely chopped.

2. Halve the tomatoes and add to the food processor. Pulse the machine until the mixture is well blended and coarsely chopped.

3. With motor running, slowly pour in the olive oil. Add salt and pepper to taste.

4. Halve the chillies lengthways and remove the seeds. Finely slice the chillies widthways into tiny strips and stir into the tomato salsa. Serve at room temperature.

Tip: The salsa is best made in the summer when tomatoes are at their best. In winter, use a drained 400g/14oz can of plum tomatoes

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