Salsa rosa cruda

Yield: 2 cups

Measure Ingredient
1½ pounds Ripe plum tomatoes peeled, seeded and coarsely chopped
⅓ cup Brine-cured olives such as Nicoise pitted, coarsely chopped
¼ cup Basil leaves, torn or coarsely chopped
¼ cup Extra-virgin olive oil
1 small Garlic clove(s) finely chopped
½ teaspoon Salt
¼ teaspoon 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.

Food and Wine Collector's Issue: The Only Entertaining Guide You'll Need May 1995

Submitted By DIANE LAZARUS On 06-08-95

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