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Tomato-Basil Salsa

From Athens Locally Grown

<p>This is about the simplest tomato salsa one can make, and it&#8217;s great with an Italian-themed meal or as an appetizer to keep folks occupied while supper is on the grill. We don&#8217;t drain the tomatoes; instead, we serve this with thin slices of slightly dried French bread to soak up the yummy juices.</p>
Source: "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens", Memphis: Wimmer Co., 2000, p. 141. (Entered by Janice Matthews)
Serves: About a cup and a half

1.5 cups chopped tomatoes
1 tsp. salt
1 T. chopped fresh basil
1 clove garlic, peeled and minced
1 tsp. lemon juice
1/2 cup olive oil
2 T. chopped parsley
to taste fresh cracked black pepper

Step by Step Instructions
  1. Coarsely chop unpeeled tomatoes in food processor or by hand. Place in sieve and drain for 1 hour.
  2. Add remaining ingredients and toss. Serve with chips for scooping.