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Checca (P, TNT)
Source: California Pizza Kitchen, "Pasta, Salads, Soups & Sides"
Serves: 4

2 pounds Roma tomatoes, cut 1/2" dice
1 tablespoon garlic, minced
1 tablespoon fresh basil, minced
2 teaspoons salt
1/2 cup extra virgin olive oil

In a mixing bowl, toss together ingredients, mixing them thoroughly. Cover with plastic wrap and chill until serving time.

To serve, let it warm slightly to room temperature for about 15 minutes.

Poster's Notes:
I make this recipe to serve almost every Shabbat lunch when tomatoes are in season.

Posted by Raquel Schnitzer

Nutritional Info Per Serving: N/A