INGREDIENTS
- 1 cup chopped ripe tomatoes
- 10 fresh basil leaves
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1 clove garlic
- ¼ teaspoon kosher salt
DIRECTIONS
- In a food processor, puree until smooth.
- Enjoy as a topper. Refrigerate leftovers.
Makes about 1 cup.