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Tomato-Basil Salsa

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.

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

1.5 cups chopped tomatoes      View Available Products
1 tsp. salt
1 T. chopped fresh basil      View Available Products
1 clove garlic, peeled and minced
1 tsp. lemon juice
1/2 cup olive oil
2 T. chopped parsley      View Available Products
to taste fresh cracked black pepper

Step by Step Instructions
  1. Coarsely chop unpeeled tomatoes in food processor or by hand. Place in sieve and drain for 1 hour.
  2. Add remaining ingredients and toss. Serve with chips for scooping.


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