The Realtor's Salsa Romana (Not Hot) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Use this like bruschetta on pasta, fish and garlic toast. I really like it served with a big, juicy steak off the grill. In the summertime when the tomatoes are fresh, this is a fabulous way to use them up! Sometimes I add about a couple of teaspoons of lemon juice for extra zing. It needs to sit for an hour or 2 so the flavors can blend so be sure to allow time for that. Ingredients:
1 lb roma tomato (italian plums, about 8 big ones) |
4 tablespoons finely diced red onions |
3/4 cup lossely packed julienned basil leaves |
1 tablespoon finely minced garlic clove |
3 tablespoons olive oil |
1 teaspoon salt |
1/8 teaspoon black pepper |
1 tablespoon balsamic vinegar (or cider vinegar) |
Directions:
1. Thoroughly combine all the ingredients together in a mixing bowl.
2. Allow to sit at room temperature for 1-2 hours before serving.
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