Basil Tomato “Salsa”
A great way to use up extra fresh basil.
Basil Tomato "Salsa"
I used “salsa” in the name of this recipe for want of a better word. Using “sauce” brings to mind pasta sauce and that is not what this is. It is like pico de gallo, but uses basil instead of cilantro and is, in fact, based on this pico de gallo recipe from Cookie & Kate.
Servings: 1 cup
- 1/4 cup red onion
- 1/4 tsp La Bomba, or more to taste See Notes, below.
- 1/2-1 tsp white wine vinegar
- pinch salt, if needed
- 1/8 cup fresh basil
- 2 tomatoes
- Finely chop onion. Add to a small mixing bowl and stir in La Bomba, vinegar, and a pinch of salt.
- Dice tomatoes. You should have enough to make about one cup.
- Finely chop basil and oregano. Add herbs, along with tomatoes, to the onion mixture. Stir gently to combine. Let sit for about 15 minutes to marinate.
- Serve with a slotted spoon to reduce some of the liquid. Add to an omelette, a wrap, or serve as a dip for pita chips. It would also work well as a “salsa” for nachos made with provolone and feta.
- La Bomba is a spicy antipasto spread. Although 19 years old, this blurb from the Globe & Mail describes it very well. And, yes, the Allessia brand is still around. It’s the variety I buy.
Tomato picture by Mariia Sultanova | Dreamstime.com