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Reviewed: Jun. 2, 2005

This was terrible. I was going to serve it to my family but it went down the garbage disposal before anyone even tried it.

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ETHEL43BABEE


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Reviewed: Feb. 22, 2005

Yummy! I used a big bunch of cilantro rather than the parsley, and would suggest using a 1/3 cup of olive oil rather than a half.

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Well, Lila, I loved this. Sure, its isn't a salsa, per say, but it is wonderful as a crostini topping. I changed things a bit but got the same idea as you. I used fresh, chopped Roma tomatoes and added chopped red onion. I used less extra virgin olive than you and about five cloves of fresh minced garlic. I had my Italian uncle and aunt over and they loved it served on toasted bagette bread for crostini appetizers.

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BRENDA BELLAMY


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Reviewed: Jan. 25, 2004

Please!! Ditch the parsley and add CILANTRO!!! The parlsey makes this a salsa...NOT. CILANTRO is sorely needed!!!

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12 users found this review helpful

Reviewer:

SHERRY-LYNN


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Reviewed: Jan. 25, 2004

Needs some flavor and a lot less oil. This is not really so much a salsa as garlic-flavored tomatoes (which you can find right next to the diced tomatoes, anyway).

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10 users found this review helpful