Monday, December 04, 2006

Salsa Rosa Cruda

1-1/2 lb Ripe plum tomatoes
-peeled, seeded and
-coarsely chopped
1/3 c Brine-cured olives
-such as Nicoise
-pitted, coarsely chopped
1/4 c Basil leaves, torn or
-coarsely chopped
1/4 c Extra-virgin olive oil
1 sm Garlic clove(s)
-finely chopped
1/2 ts Salt
1/4 ts Pepper
Place the tomatoes in a medium bowl. Stir in the olives, basil, oil, garlic, salt and pepper. Cover and let sit for at least 1 and up to 3 hours before serving. Can be made and refrigerated up to 1 day ahead.


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