Fresh Tomato Basil Salsa! The irresistible combo of basil, garlic and fresh tomatoes come together in this flavorful, summery salsa.

Fresh Tomato Basil Salsa

Course: Appetizer, Sauces
Cuisine: Savory
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 cups
Calories: 93
Author: Nancy Mock
You can't get more fresh and summery than this salsa of bright, juicy tomatoes and fresh-from-the-garden basil. 
Print Recipe


  • 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


  • 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


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Calories: 93kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 376mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1395IU | Vitamin C: 22.3mg | Calcium: 23mg | Iron: 0.5mg
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