Salsa romano

Yield: 3 cups

Measure Ingredient
8 eaches Roma tomatoes, diced
3 tablespoons Red onion, diced
¾ cup Basil leaves, julienned
1 teaspoon Garlic, minced
3 tablespoons Olive oil
1 teaspoon Salt

Thoroughly combine all ingredients in a mixing bowl. Allow to rest at room temperature for about an hour before serving.

This salsa has no heat at all but is excellent with pasta or on grilled bruschetta or pizza.

Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet" Summer 1995

Submitted By MARK SATTERLY On 09-03-95

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