1 15oz can of diced petite tomatoes, drained
3 Tbsp. olive oil
1 Tbsp. balsamic vinegar
6-8 fresh basil leaves, rolled together and sliced (chiffonade)
1 garlic clove, minced
1 tsp. dried basil
1/2 tsp. garlic salt
1/2 tsp. black pepper
Mix all ingredients in a bowl and serve with either a toasted baguette or as I did with toasted focaccia with parmesan cheese.
