- 10 Roma (plum) tomatoes, seeded and finely chopped
- 1/4 cup finely chopped fresh basil
- 3 cloves garlic, chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
Combine all ingredients in a saucepan. Let stand 10 minutes. Place over low heat; simmer until tomatoes are tender and mixture is thick, 20 to 40 minutes.
Recipe by Kristine Gasbarre.
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