Salsa Romana

Recipe from: <a href=http://www.amazon.com/gp/product/0898155177/104-2401443-4078329?v=glance&n=283155&s=books&v=glance>The Great Salsa Book</a> by Mark Miller
Servings: About 3 cups

8 Roma tomatoes,about 1 pound, diced
3 tablespoons finely diced red onion
3/4 cup loosely packed julienned basil leaves
1 teaspoon finely minced garlic
3 tablespoons extra virgin olive oil
1 teaspoon salt

Thoroughly combine all ingredients in mixing bowl.  Allow to set at room temperature for 1 hour before serving.  Variations:  Add one tablespoon balsamic vinegar for a tarter flavor.  True Italians would double the salt.  Serving Suggestions:  With pasta, fish, or on grilled bruschetta or pizza.