Ingredients
- 3 pounds Roma tomatoes
- 1 cup Thinly sliced fresh basil leaves
- 1/2 cup Extra virgin olive oil
- 6 Garlic cloves, minced
- 1 teaspoon Salt
- 1 teaspoon Freshly ground pepper
- 1/2 cup parmesan cheese, grated
Make it step by step
- Peel the tomatoes, by plunging them into boiling water for 1 minute, then immediately into cold water and drain. Strip off the skins and core.
- Halve the tomatoes, then scoop out and discard the seeds. Dice and place in a nonmetallic bowl. Stir in the basil, oil, garlic, salt, pepper, and Parmesan and Romano cheese.
- Cover and let stand at room temperature for 2 or 3 hrs to blend the flavors, or cover and refrigerate up to 48 hours ahead.
- Serve at room temp, or heat until warmed through.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Barnaby Dorfman, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.