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Italian Salsa - Salsa Romana
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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.

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