Fresh tomatoes with fresh basil make a versatile condiment – enjoy it spooned over a pizza, use it to make a bruschetta, or do like we do: eat as a delectable salsa.
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This salsa came about a few years back when my daughter and I spent most of the summer eating Margherita Pizza: a simple, summery combination of fresh tomatoes, fresh basil, and loads of garlic (along with with mozzarella cheese on a pizza crust.)
We had a hankering for that fresh and irresistible combination all summer long – so much so that we decided to make a salsa out of it.
This bears an obvious resemblance to a bruschetta topping. But as my daughter wisely pointed out, bruschetta topping is a salsa. Not the the kind you typically think of made with onions, peppers and cilantro, but in the most literal of definitions it fits. Once we justified this thinking, we proceeded to consume it in a frenzied manner with tortilla chips. And it is so good.
Why you’ll love it
This salsa showcases the freshest tomatoes and basil you can put your hands on, and with fresh, chopped garlic is one of the most refreshing dips you will try.
It’s only six ingredients, and comes together quickly – just as long as you need to chop a few tomatoes and slice through fresh basil leaves. The flavor is delicious right away and even better if you have time to let it meld a little.
It’s versatile, too: serve it with tortilla chips or crackers as an appetizer, spoon it over a pizza crust with mozzarella, or spoon it over toasted pieces of bread to make a quick bruschetta snack.
How to make this salsa
Step 1: Slice the tomatoes
Remove the seeds and pulp and slice the tomatoes into small pieces.
Step 2: Chop the basil
Stack the basil leaves and roll them up from the long edge. Run a knife through to make thin slivers.
Step 3: Mince the garlic
Do this by hand or in a food processor. Just be sure to use fresh garlic, not the bottled stuff.
Step 4: Mix it all together
Stir these three ingredients together with oil, salt, and pepper. Let it sit awhile or if you cannot resist, begin eating it right away!
Notes:
- For the best flavor use the freshest ingredients you can find: tomatoes and basil from your garden, the farmer’s market, or the best looking specimens in the produce section. Use fresh garlic, too.
- Any fresh tomato will do, but I like using Roma tomatoes for salsa. They have thick walls and relatively little seeds and pulp.
In addition to tortilla chips, it’s also quite good with pita chips, or spread over little slices of baguette.
Better still, sprinkle a little mozzarella over the salsa-topped baguette slice, slip it under the broiler for a minute, and you will have little mini Margherita pizza bites!
The recipe for Tomato Basil Salsa is below. Here are more salsa recipes you might wanna try!
>> How do you like this fresh salsa? Leave a comment below, and leave a star rating on this recipe.
Fresh Tomato Basil Salsa
Ingredients
- 10 Roma tomatoes (Regular Romas in the grocery are about 3.5 ounces each. Once seeded and chopped you will have about 4 cups.)
- 1/3 cup fresh basil leaves, removed from the stems, washed and dried
- 3 cloves garlic, peeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Slice the tomatoes in half lengthwise. Remove and discard the seeds and pulp. Chop the tomatoes into small pieces and place them in a large bowl.
- Stack 3-4 basil leaves on top of each other, roll them up from one of the long sides, then slice through the roll horizontally with a knife. Run your knife once or twice through these ribbons of basil and add them to bowl. Repeat with the rest of the basil leaves.
- Finely mince the garlic cloves by hand or in a food processor, and add them to the bowl. Add in the oil, salt and pepper. Gently toss the ingredients together.
- The salsa can be served immediately or allowed to sit at room temperature for about 1 hour for the flavors to meld. Serve it with tortilla or pita chips. It can also be served on bite-sized pieces of artisan sourdough or white bread – if desired, sprinkle a little mozzarella or grated Parmesan cheese over the tops and place them under the broiler for about a minute, then serve them immediately.
- Makes about 4 cups of salsa
Notes
- For the best flavor use the freshest ingredients you can find: tomatoes and basil from your garden, the farmer’s market, or the best looking specimens in the produce section. Use fresh garlic, too.
- Any fresh tomato will do, but I like using Roma tomatoes for salsa. They have thick walls and relatively little seeds and pulp.
Nutrition
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