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