4 to 6 lg. ripe plum tomatoes
1/4 c. chopped fresh Italian parsley
2 tbsp. finely minced garlic
1 tbsp. extra virgin olive oil
1 tbsp. fresh lime juice
Salt & freshly ground black pepper to taste

Cut tomatoes in half lengthwise and remove seeds. Cut into 1/4 inch dice and place in a glass bowl. Stir in remaining ingredients, toss well. Serve within 4 hours for a great fresh taste. Good topping for steak, fish, chicken and veal. Measure serving as vegetable, don't forget to take into account your olive oil as part of your daily fat allowance.