Tomato And Basil Salsa
   
Yield: About 1 1/2 cups

1                 medium tomato - coarsely chopped
1     tablespoon  finely diced red onion
1 1/2 teaspoon    minced seeded jalapeno
2     tablespoons balsamic vinegar
  1/4 cup         fresh basil chiffonade
1 1/2 teaspoon    olive oil
                  salt
                  freshly ground pepper

Combine the tomato, onion, jalapeno, vinegar, basil and olive oil.
Add salt and pepper to taste. Cover and refrigerate for up to 1 day.
Bring to room temperature before serving.
Serve any extra salsa in a bowl in the center of the table.