Enjoy it spooned on pizza, served with grilled chicken, or with a bowl of salty chips. Fresh Basil Tomato Salsa is such a versatile condiment and it's ready in 30 minutes or less.
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, then add them to the 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 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.