One warm summer afternoon, I had an extra Roma tomatoes and some chopped fresh basil from my garden to play with. Just needed something light and colorful to use as a condiment, so I've combined them with some garlic and olive oil, creating a salsa that straddled the line between Italian brochette and Mexican pico de gallo.
This is a recipe of restraint, one that lets the whole, full tomatoes and perfumed basil shine. Serve it on crusty bread, on the grill, or as a peppery fish topping—it's summer in your mouth with every bite
First, I slice each of the Roma tomatoes in half lengthwise. With a spoon, I gently scoop out the seeds and pulp so the salsa doesn't get too sloppy. I chop the tomatoes up into ¼-inch pieces, letting their pulpy flesh fall into a big mixing bowl. The thick walls of the Romas give the salsa a meaty feel.
Chef’s Tip: For extra flavor, let diced tomatoes sit in a colander for 10 minutes to drain excess liquid.
Chef's Tip: For extra flavor, let diced tomatoes drain in a colander for 10 minutes to remove excess moisture.
I stack 4–5 basil leaves, roll them up tightly in a cigar shape, and slice them into thin ribbons. The sweet, peppery aroma fills the air as I sprinkle the basil over the tomatoes.
Chef’s Tip: Tear the basil by hand for a rustic look, but don't handle it too much to prevent bruising.
I finely mince the garlic cloves, freeing their pungent oils. To roast the garlic for a milder flavor, but today I'm in the mood for that raw, zesty bite. The minced garlic goes into the bowl, ready to be mixed with the tomatoes and basil.
Chef’s Tip: Microplane for incredibly fine garlic—it distributes flavor evenly.
I drizzle with olive oil over the mix, then salt and pepper are sprinkled over the top. Lime juice is squeezed on for a tangy pick-me-up (optional but not to be omitted). I fold everything with a silicone spatula, being sure each tomato has been kissed with basil and garlic.
Chef’s Tip: Season and taste prior to resting—tomatoes are variable in sweetness!
I let the salsa rest at room temperature for 1 hour. The flavors ripen as the garlic softens and the basil aromatizes the oil. Just before serving, I stir it again and garnish with a basil leaf.
Chef’s Tip: For a refrigerator version, refrigerate up to 2 days—but bring to room temperature to serve.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.