When your Roma tomatoes begin ripening faster than you can turn them into red sauce, here is an easy salsa that doubles as a brushetta base. Two for one….you can’t lose.
Smokey Roma Salsa
7-8 Roma tomatoes (approx. 1 pound) diced
3 T. white onion, finely chopped
3/4 loosely packed basil leaves (Greek Columnar or Genovese work well)
1 t. minced garlic
1/2 t. Aleppo pepper
1 t. salt
Thoroughly combine all ingredients together in a medium bowl. Allow to sit one hour before serving. Yields approx. 3 C.
That’s IT! So simple. You can serve it with tortilla chips, slice baquette bread, or anything else you are creative enough to put forth.
If you’re newer to the world of basil, don’t let the two kinds I mentioned throw you. Genovese is an Italian basil with large green puckering leaves. It is very common. If you just grabbed a basil at the nursery this year, it’s most likely the one you grabbed.
Greek Colunnar basil grows just as its name indicates, in a tall column. The leaves are smaller and darker than Genovese, but its real beauty is that it never flowers.
I planted 3 Columnar basil plants this year….the flavor is excellent and it makes a delicious pesto. I also love Columanr basil in the Roma Salsa recipe. If you didn’t plant any this year, no worries. Use the basil you have on hand and make a note to plant it next year.
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