Riverford Wicked Leeks
Salsa rossa recipe image

Print Salsa rossa

This very easy to make, piquant tomato sauce goes well with grilled meat and sausages, pasta and polenta, and steamed, roasted or battered veg. Our Travelling Field Kitchen served it on grilled lamb marinated in lemon, garlic and lots of rosemary. For vegetarians, try making Jerusalem artichokes in batter with salsa rossa.


  • 6 tomatoes, skinned, deseeded & sliced
  • 1 large red pepper, roasted, peeled & chopped
  • 1 garlic clove, crushed
  • 1 tbsp capers, soaked in cold water for 20 mins, then squeezed dry & finely chopped
  • 2 anchovies, finely chopped (optional)
  • 1 red chilli, finely chopped
  • 1 tbsp balsamic vinegar
  • 1 tbsp parsley, chopped


  1. Mix all the ingredients together in a bowl and season to taste.
want to cook with fresh ingredients? try one of our award winning veg boxes