Fresh Basil Tomato Salsa
My easy Basil Tomato Salsa is a family favorite, a from-scratch snack perfect for New England summer gatherings. It's made with garden-fresh ingredients and we love it with tortilla chips!
Servings: 8 servings
Calories: 47kcal
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.)
- ½ cup fresh basil leaves removed from the stems, washed, and blotted dry
- 3 cloves garlic, peeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
Prepare the tomatoes:
- Slice the 10 Roma tomatoes in half lengthwise. Remove and discard the seeds and pulp. Chop the tomatoes into small pieces and place them in a large bowl.
Prepare the basil:
- Prepare the ½ cup fresh basil leaves: stack 3 to 4 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, then add them to the bowl. Repeat with the rest of the basil leaves.
Add the rest of the ingredients:
- Finely mince the 3 cloves garlic, peeled by hand or in a food processor, and add them to the bowl. Add in the 2 tablespoons extra virgin olive oil, 1 teaspoon salt, and ¼ teaspoon black pepper. Gently toss the ingredients together.
Serve:
- The salsa can be served immediately or allowed to sit at room temperature for about 1 hour for the flavors to meld.
- Serve the salsa 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 work for salsa, but my favorite type is the Roma tomato. This medium-sized, oblong variety has thick walls, so you get fewer seeds and messy pulp and more diced tomato.
Nutrition
Serving: 0.5cup | Calories: 47kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 698IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg
