| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
S, A, U, C, E |
6 |
Servings |
INGREDIENTS
| 4 |
lg |
Ripe tomatoes; (up to 5) |
| 1/4 |
c |
Chopped fresh basil |
| 2 |
tb |
Finely shopped onion |
| 3 |
tb |
White vinegar |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Cut the tomatoes in half crosswise, then squeeze gently to remove the juice
and seeds; cut the tomatoes into cubes. Place the cubes in a medium-sized
bowl and add the remaining ingredients; mix well. Serve immediately, or
cover and chill until ready to use.
Note: I think this tastes best a room temperature, so, if I make it ahead
of time, I let it sit for just a few minutes before serving.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1041 by Meg Antczak
<meginny@frontiernet.net> on Jan 24, 1998
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