That’s right. Italian Salsa. I’m sure there’s a cooler name out there for this, but for today this is all I got. I’m having a slight love affair with spaghetti squash at the moment and wanted a quick topping for my post-workout lunch. This is what I came up with:
1 cup grape tomatoes, quartered
1 shallot, halved then thinly sliced
1 clove garlic, well minced
6-7 leaves of fresh basil, thinly sliced
Quarter the tomatoes, slice the shallot and basil and mince the garlic. Bring this together in a small bowl. Done. Kinda laughable right? Let me redeem myself with how to use it.
I have intentionally left out salt, olive oil, pine nuts, olives, etc… Adding salt will break down the tomatoes, which isn’t always appetizing. Adding oil could work, but if you end up saving half of this for later, that oil’s not gonna get along so well in the fridge. I say throw together the heart of the salsa and leave the final touches to when you assemble your dish.
With that in mind, understand that this is meant to be a base–expect to find yourself modifying it. In fact, ask yourself to modify it. Making Easy Crock Pot Chicken (with the alternate spice blend, of course)? Whip this up but substitute sun-dried tomatoes for fresh ones, add pine nuts and voila! awesome fresh topping to your protein. Curious to try a cauliflower breadstick recipe? Treat this like a bruschetta topping–and add olives… mmmm… olives. You get the idea!
Today I heaped on a couple spoonfuls with my spaghetti squash. After roasting for 45 min at 400 degrees, I scraped myself out a serving, drizzled with olive oil and Celtic sea salt. With the Italian Salsa to finish, it was refreshing and filling!