This is a standard for me. Easy to put together, it can be made a day ahead and used on everything from pasta and rice to anything grilled, broiled, or sautéed. If you’re stuck with feeble winter tomatoes, try oven-drying them a bit first to concentrate their flavor.
Cut the Cores from the tomatoes, cut them in half crosswise, and gently squeeze out the seeds (don’t worry about getting them all out). Coarsely chop the tomatoes and combine with the garlic, herbs, anchovies or olives, capers, zest, and olive oil. Set the mixture aside at room temperature for at least 1 hour before using to allow flavors to develop and marry. Before serving, taste the sauce and season it with salt and pepper, if you think it needs it. Store covered in the refrigerator for 1 day. Allow to return to room temperature before using.
© 2004 John Ash. All rights reserved.