This condiment is great for a topping on Egg Benedict or on Melba toast or mixed with your favorite pasta.

by Chef Bari

Ingredients:

3 Roma Tomatoes (blanche)*
2 cloves of fresh minced garlic
1 tablespoon of Olive Oil
Salt & Black Pepper to taste

Method:

1. Fill a pot with water and bring to a boil. Add whole tomatoes. Remove after a one minute. Remove Tomatoes with tongs. Run under cold water. Peel the tomato skin.

2. Cut Tomatoes into quarters ( you may remove the tomato seeds, but not necessary) Chop up the tomatoes into small cut.

3. Place chopped tomatoes in bowl. Add minced fresh garlic and Olive Oil.

4. Season to taste with salt and black pepper.

Make this condiment into bruchette by just adding freshly chopped basil…

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