1 tin corn kernels
1/2 red onion, finely diced
1 garlic clove, crushed
12 basil leaves, chopped
60ml olive oil
Pinch salt & pepper
Balsamic vinegar (slightly reduced)
2 Green tea bags for smoking
Bring a medium saucepan of water to the boil. Place tomatoes in and cook for 20 seconds, then place immediately into iced water to stop the cooking process.
In a large wok or frying pan place the contents of the tea bags (you can also add others herbs such as oregano) with a wire rack over the top.
Cut the tomatoes in half and place on wire rack, cut side up. Cover wok with foil and place on a high heat and smoke for approx. 5 mins or until smoke starts to come out of the sides. Once cooked put the tomatoes to the side to cool.
Once cooled remove the seeds and dice tomatoes. Add remaining ingredients and mix well. Refrigerate before serving.