Catherine Love~ Ramblings from my Heart and Home

Fresh Tomato and Black Olive Salsa

This recipe comes from the book Small Batch Preserving, which I am enjoying very much these days.  I have a whole list of new things to try....yummmmm .

2 cups diced plum tomatoes

1/2 cup chopped pitted black olives (preferably Kalamata)- *I will use "regular" black olives instead; or maybe 1/4 cup of each.

1/3 cup chopped red onion

2 T red wine vinegar

1 clove garlic, minced

1 T Dijon mustard

Freshly ground pepper to taste

*I will  experiment with adding different herbs to this recipe.  Definitely some chopped parsley, and perhaps a tiny bit of Rosemary, Basil and/or Thyme.

Combine all ingredients.  Stir well.  Cover and let stand at room temperature for a few hours; or place in tightly sealed containers and refrigerate up to 2 weeks.

I don't think it will last that long at our house !

The book suggests serving with crackers or toasted Italian bread. 

If you try this recipe, let me know what you think.  I'm planning to make it on Tuesday evening for our prayer group.  Recipe Review coming soon!

Blessings,

Catherine