Ingredients :
- 1 can (14.5 ounces) diced tomatoes with balsamic vinegar, basil, and olive oil, with the liquid (I use Hunt's)
- 2 tbsp (about 8) chopped black olives
- 1 tbsp fresh lemon juice
- 2 tbsp fresh chopped parsley
Method :
- Place the ingredients in a medium sized glass bowl and stir to combine.
- Cover the sauce with plastic wrap and refrigerate until ready to serve.
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