My tomato plants have given me lovely fruit all summer long, but their season is coming to a close now. I think it's at the end of their season that I enjoy tomatoes most – savoring their zesty sweet taste of summer in dishes like this Italian salsa.
I love to make a fresh Italian salsa for friends and family. It is such a nice change from the usual salsas and is delicious on homemade mozzarella or fried summer squash rounds, which is my favorite way to serve it. Enjoy!
Italian salsa ingredients
- 4 cups tomato, seeded & diced*
- 3 tablespoons garlic, minced
- 2 lose packed cups basil, minced
- ¼ cup olive oil – you can find amazing olive oil here
- ¼ cup balsamic vinegar
- ½ teaspoon unrefined sea salt
Italian salsa method
- Seed and dice tomatoes small.
- Mince garlic and basil.
- Add all to bowl and top with olive oil, balsamic vinegar and sea salt.
- Toss to combine.
- Serve right away or with 24 hours.**
Chef's Notes:
*I highly suggest Roma tomatoes for this dish.
**After 24 hours, cook any leftover salsa into delicious tomato sauce.
This Italian Salsa recipe was generously contributed by Monica Ford of Real Food Devotee. Monica's recipes will make your mouth water and your tummy purr. If you're lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
tomato photo credit: An Eye Full Studio
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