We used this recipe as a bruschetta topping (bruschetta instructions below). You can also toss with pasta or serve over grilled chicken or fish.This sauce is amazing when tomatoes are at their peak, but you can use cherry or grape tomatoes year-round. Make it early in the day, cover and set aside on the counter for an hour or two. Makes 3 1/2 cups.
• 1 pound tomatoes, chopped
• 1⁄2 cup chopped red onion
• 1⁄2 cup pitted and quartered brined olives, such as kalamata
• 1⁄4 cup finely chopped sweet marjoram leaves
• 1⁄2 cup finely chopped Italian parsley sprigs
• 2 tablespoons balsamic vinegar
• 1⁄2 teaspoon freshly ground black pepper
• 1⁄4 cup extra-virgin olive oil
• Salt to taste
1. In a mixing bowl, combine tomatoes (and their juice and seeds), onion, olives, marjoram, parsley, vinegar, pepper and oil. Cover and allow to rest at room temperature for up to 2 hours. Add salt to taste. (Note: Can be made up to 1 day ahead; remove from refrigerator and bring to room temperature before serving.)
2. Serve with bruschetta or toss with hot cooked pasta.
To make bruschetta, slice a loaf of French bread diagonally into 1⁄2-inch slices, discarding ends. Brush lightly with olive oil. Bake at 375 degrees for 5 to 6 minutes or until lightly browned.
Sophia Markoulakis is a San Francisco-based food and garden writer and recipe developer who focuses on how food and gardening intersect to create healthy and flavorful meals.
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