Ingredients

(Gluten-free)

• 1 14-1/2-ounce can of no-salt-added diced tomatoes, or 1-1/2 cups fresh chopped tomatoes, seeds and skin removed

• 1 tablespoon chopped fresh basil

• 1 tablespoon finely chopped red onion

• 1/2 teaspoon minced garlic

• 1 teaspoon extra virgin olive oil

Directions

If using fresh tomatoes, chop to desired size. If using canned tomatoes, drain juice. (Petite-cut diced tomatoes are the ideal size for making bruschetta.) Mix all ingredients and refrigerate until ready to use, or use immediately. To make a dipping sauce, put it in a blender and blend on high about 10 seconds.

Serves 4

Each serving contains about 24 calories, less than 1 g protein, 1 g fat, 0 mg cholesterol, 3 g carbohydrates, 1 g fiber, and 5 mg sodium.