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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LUNAGIRL42

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Reviewed: Nov. 27, 2001

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: Aug. 14, 2001

HORRIBLE I hope the oil is a misprint.

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RUTH CASE

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Reviewed: Jul. 24, 2001

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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