Yield: 1 servings
Measure | Ingredient |
---|---|
2 larges | Tomatoes; seeded and chopped |
2 teaspoons | Extra-virgin olive oil |
1 teaspoon | Red-wine vinegar |
⅓ cup | Finely chopped fresh basil leaves |
Source: Gourmet May, 1991
Makes: 2½ cups
In a bowl combine well the tomatoes, the oil, the vinegar, and salt and papper to tasteand stir in the basil. The concasse may be made 2 hours in advance and kept covered and chilled. It is wonderful over chicken or fish.
Posted to JEWISH-FOOD digest by "Deborah Altman" <daltman@...> on Sep 8, 1998, converted by MM_Buster v2.0l.