1 lb ripe tomatoes, peeled & chopped
1 small red onion, peeled & chopped
1 garlic clove, crushed
1 tbsp extra virgin olive oil
1/4 cup chopped fresh basil
Salt & pepper to taste
1. In large, non-reactive bowl, combine the tomatoes, onion, garlic, olive oil and basil; toss to combine all ingredients. Add salt & pepper.
2. Cover & refrigerate the bowl for 2-4 hrs to allow all flavors to develop. The salsa is
best eaten on the day it's made, but will keep, covered, for 2-3 days.
makes 2-3 cups