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Tomato-Basil Salsa
From Athens Locally Grown
<p>This is about the simplest tomato salsa one can make, and it’s great with an Italian-themed meal or as an appetizer to keep folks occupied while supper is on the grill. We don’t drain the tomatoes; instead, we serve this with thin slices of slightly dried French bread to soak up the yummy juices.</p>Source: "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens", Memphis: Wimmer Co., 2000, p. 141. (Entered by Janice Matthews)
Serves: About a cup and a half
Vegan!
Ingredients
1.5 cups
chopped tomatoes
1 tsp.
salt
1 T.
chopped fresh basil
1 clove
garlic, peeled and minced
1 tsp.
lemon juice
1/2 cup
olive oil
2 T.
chopped parsley
to taste
fresh cracked black pepper
Step by Step Instructions
- Coarsely chop unpeeled tomatoes in food processor or by hand. Place in sieve and drain for 1 hour.
- Add remaining ingredients and toss. Serve with chips for scooping.