Amanda's Kitchen Recipe Archive

Italian-Style Salsa

Vegan wih lacto option
Preparation:  20  minutes
 
• 1 T olive oil
• 1 onion, diced
• 3 cloves garlic, sliced
• ½ c. chopped parsley
• 1 T dried basil or 3T fresh
• ½ T dried oregano or 2 T fresh
• ½ T. dried thyme or 2 T fresh
• sea salt and black pepper
• chili to taste (optional)
• 2 c. ripe diced tomatoes
• ½ c. black olives
• ¼ c. parmesan cheese (optional)

 
1. Cook onions and garlic over medium heat until soft and tender.
2. Add parsley, basil, oregano, thyme, sea salt, pepper, and chili.
3. Cook for a minute or two more, mixing well.
4. Remove from heat.
5. Add tomatoes and olives, mixing well.
6. When cool, mix in the parmesan cheese.


Use as a sauce over pasta, in recipes, on toasted slices of baguette,
or as a salsa-dip with toasted breads, crackers or tortilla chips.

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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: May 25, 2000

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