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Bruschetta Salsa

 

1 can (15 oz) diced tomatoes or 1 large fresh tomato

3 Tbsp pine nuts

½ sweet yellow onion

2 cloves garlic

3 Tbsp olive oil

1 tsp salt

¼ tsp dried oregano

 

If you are using a fresh tomato, cut in quarters and peel. Pour the tomatoes into a sieve or colander and press out the water with a paper towel. Blend everything together in a salsa chopper or blender using the pulse mode until fairly smooth.

2 cups fresh basil leaves

2 Tbsp olive oil

1 can (15 oz) diced tomatoes or 1 large fresh tomato

 

Wash the basil leaves and dry with paper towel. Add another can of well-drained tomatoes and remaining ingredients and blend a few times until the basil is well chopped.

 

Serve with warm Herbed Flat Bread or garlic toast.

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