On Line Cookbook
Italian Salsa - Salsa Romana
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Serves/Makes:3 cups

  • 8 Roma tomatoes(about 1 pound), diced
  • 3 tbsp (45 ml) finely diced red onion
  • 3/4 cup (175 ml) loosely packed julienned basil leaves
  • 1 tsp (5 ml) finely minced garlic
  • 3 tbsp (45 ml) extra-virgin olive oil
  • 1 tsp (5 ml) salt
  • Throughly combine all the ingredients together in a mixing bowl.
  • Allow to sit at room temperature for 1 hour before serving.
  • Variation: Add 1 tbsp (15 ml) balsamic vinegar for a tarter flavor.
  • True Italians would double the salt.
From "The Great Salsa Book" by Mark Miller.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.