© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Gourmet, July 1998
Servings: about 4 cups
1 head garlic
16 ounce can small white beans such as navy
3 medium vine-ripened tomatoes, about 1¼ pound
1 small sweet onion such as Vidalia
½ cup packed fresh basil leaves
2 tablespoons fresh lemon juice
Preheat oven to 400°F.
Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Roast garlic in middle of oven 30 minutes, or until soft. Unwrap garlic and cool slightly. Peel skins from each clove and in a bowl with a fork mash garlic pulp until smooth.
Rinse and drain enough beans to measure 1 cup, reserving remainder for another use, and add to garlic. Cut two tomatoes into ¼ inch dice and add to beans. Quarter remaining tomato and in a blender or food processor purée until smooth. Add purée to bean mixture. Finely chop onion and basil and add to bean mixture with lemon juice, tossing to combine. Season salsa with salt and pepper. Salsa may be made 1 hour ahead and chilled, covered.