This basic tomato salsa has a generous amount of garlic and is excellent for last-minute party nibbles.
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. - 27 Nov 2001 (Review from Allrecipes US | Canada)
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). - 24 Jul 2001 (Review from Allrecipes US | Canada)
I think before people continue to berate this recipe they need to realize that there are various types of parsley. Cooking with your general, curly-leafed parsley used for garnish in many Western nations will give you little flavour. Italian parsley, however, is much closer to cilantro, and Chinese parsley is EXACTLY the same thing as cilantro. In regions where the latter are used commonly for cooking, some people simply call it 'parsley'. Different places, different names ('cilantro', by the way, is also called 'coriander' in an many Asian nations). This is meant to be a simple pasta, and with the right type of parsley it is just that. - 05 Aug 2011 (Review from Allrecipes US | Canada)