Salsa Recipes

Salsa Romana

8 Roma tomatoes, diced
3 tablespoons finely diced red onion
3/4 cup loosely packed julienned basil leaves
1 teaspoon finely minced garlic
3 tablespoons extra virgin olive oil
1 teaspoon salt

Thoroughly combine all ingredients in mixing bowl. Allow to set at room temperature for 1 hour before serving.
Variations: Add one tablespoon balsamic vinegar for a tarter flavor. Serve with pasta, fish, on grilled bruschetta or pizza.
Makes about 3 cups.

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