8 Roma tomatoes, dices (or 2 C cherry tomatoes cut in quarters)

1/4 C red onion, finely diced

2 cloves garlic, minced

2 T basil, julienne style

1/2 tsp. Kosher salt

1/4 tsp. black pepper

2 T Traditional Balsamic Vinegar from The Tasteful Olive

1/4 C Tuscan Herb extra virgin olive oil from The Tasteful Olive


1. Prepare tomatoes and set aside.

2. In medium bowl, add garlic, basil, balsamic, salt and pepper.  Blend together well.

3. Using a wire whisk, stir in olive oil in steady stream until all oil is added.

4. Add prepared tomatoes to the balsamic and olive oil mixture and marinate for 15-20 minutes.

5. Serve with small corn tortilla chips ... using Scoops works great!

TIPS: If this is a summer appetizer, it is good to refigerate the ingredients so it will be refreshing when eaten outdoors.  If making this the night before serving, keep the marinade and the tomatoes separated.  Then 15 minutes before serving, mix the tomatoes and marinade together.

recipe by Chef David Roth