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

  1. In a food processor, puree until smooth.
  2. Enjoy as a topper. Refrigerate leftovers.

Makes about 1 cup.