“In the Summer when the tomatoes were over flowing from the garden, my Father used to make this. He told me his Grandfather, Frank Scavo, used to make it for him. The longer it sits the better it gets. I recommend preparing it first before you begin dinner so it has about an hour to marinate. If you are using fresh basil from the garden bump it up to 2 T. chopped. If you are using fresh basil from the jar, use just 1.”
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
-
4
tomatoes, garden fresh medium in size
-
6
garlic cloves
-
1
tablespoon fresh basil
-
1
teaspoon salt
-
1
teaspoon pepper
-
3
tablespoons red wine vinegar
-
1⁄4
cup extra virgin olive oil
directions
- Chop the tomatoes into large, but bite size pieces keeping the seeds and juice. Place into a medium bowl.
- Add the other ingredients except the olive oil. Mix well.
- Add olive oil. Mix well again.
- Marinate at room temperature for at least one hour.
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RECIPE SUBMITTED BY
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom’s homecooked meals.
