Salsa rosa cruda
2 cups
Ingredients
| Quantity | 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 |
Directions
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