Deselect All
3 pounds ripe Roma tomatoes (about 12 tomatoes), cut into wedges
4 cloves crushed garlic
1/2 cup extra-virgin olive oil
6 tablespoons red wine vinegar
1 large red onion, cut julienne
1 bunch chopped fresh basil (about 1 cup chopped)
Salt and freshly ground black pepper
6 sprigs fresh basil, for garnish
2007, Robert Irvine, All Rights Reserved
Sign up for the Food Network Shopping Newsletter Privacy Policy