SALSA ROMANO

Yield: 3 cups

8 ea Roma tomatoes, diced
3 tbsp Red onion, diced
3/4 cup Basil leaves, julienned
1 tsp Garlic, minced
3 tbsp Olive oil
1 tsp Salt

Thoroughly combine all ingredients in a mixing bowl. Allow to rest at room temperature for about an hour before serving.

This salsa has no heat at all but is excellent with pasta or on grilled bruschetta or pizza.