© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Journal Sentinel
Servings: About 2 cups
2 large ripe but firm tomatoes, about 1 pound, peeled, seeded and finely chopped
1 small onion, minced about ½ cup
,
4 clove garlic, minced
¼ cup minced fresh parsley leaves
¼ cup canola oil
2 tablespoons red wine vinegar
½ teaspoons salt
½ teaspoons sweet paprika
1 teaspoons dried oregano
½ teaspoons freshly ground black pepper
¼ teaspoons red pepper flakes, or to taste
In medium-size bowl, thoroughly mix all ingredients. Transfer to a jar with a tight-fitting lid and refrigerate.