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2 tbs olive oil
1 red onion, diced
1 cup rotel tomatoes
4 ripe tomatoes, diced
1 pint yellow cherry tomatoes, diced
1 clove garlic, minced
1/4 tsp dried red pepper
1 tsp salt
1/4 tsp pepper
1
tsp basil
Heat
olive oil in skillet over medium high heat. Add onion and garlic, cook 1-2 minutes. Add rotel tomatoes and simmer 2 minutes. Remove
from heat and add rest of ingredients. Stir to blend well, but do not heat. Cool and move to medium pot. Cover and
place in cooler about 2 hours before serving.
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