Mmmmm! Fresh TOMATOES, BASIL and GARLIC!

This fresh Italian Salsa is one of our all-time favorites... It's colorful, herby, aromatic and flavorful and the perfect centerpiece or highlight to a summer meal!

We love it as a topping for Bruschetta, which makes a cool and easy lunch or supper with a little cheese and wine. Or, thicken the juices slightly and serve over hot pasta with lots of grated cheese. Grilled fish and chicken love a generous serving of this garlicky treat. What better way to celebrate the flavors of the season!

This is a FUN dish and should be made with passion and without much attention being paid to exacting measurements... Vary it and make it all yours!

ITALIAN SALSA

Dice into a large non-metal bowl:

6 - 8 Fresh Firm Tomatoes, cored and diced into med-large chunks (or 2 large cans Petite Diced Tomatoes, juice and all)

Add to taste:

2 - 3 Bunches Green Onions, cleaned and sliced chunky
½ - 1 Can Pitted Black Olives, drained and crushed in your hand
2 - 5 Cloves Garlic, pressed, grated, or finely chopped
2 Handfuls fresh Basil Leaves, chopped
2 Handfuls fresh Parsley, chopped
1 T fresh Oregano Leaves, Snipped
Lots of freshly Ground Pepper
A little Salt

Optional: A few chopped Rosemary Leaves or other herbs

Stir in:

½ - ¾ C Extra Virgin Olive Oil

Combine ingredients. Use within 2 hours at room temperature or refrigerate in a tightly covered container.

Warm gently and use for Bruschetta over warm chunks or slices of baguette. Grated Parmesan and chunks of fresh mozzarella cheese are nice alongside.

Or, serve as a fresh sauce over pasta with lots of freshly grated Parmesan or Romano cheese. First thicken juices slightly by whisking with a little well-blended flour/cornstarch mixture in a sauté pan over medium heat, then add pasta and heat through.

This is also a nice accompaniment to grilled fish or chicken and can be added to cold rice or pasta to make a cool side salad.

We often enjoy it on bruschetta the first night, then serve it over pasta with some sauteed shrimp or grilled fish on the second.