6 large tomatoes
½ teaspoon of salt
3 cloves garlic
12 leaves of fresh basil
1 jar capers
¼ to ½ cup of olive oil
Dice 6 large tomatoes. Place in a colander with a 1/2 teaspoon of salt mixed in. Allow to drain at room temperature for at least a half hour.
Finely mince three large cloves of garlic.
Chop a dozen large leaves of fresh basil.
Drain one jar of capers.
Place drained tomatoes in a serving bowl. Add minced garlic, chopped basil and drained capers, along with a few grinds of sea salt and fresh pepper. Pour in 1/4 to 1/2 cup of olive oil. Gently mix all ingredients. Taste, and… if you like more garlic, add it (but know that as the mixture sits, at room temp, the garlic will become more pungent). If you like more basil or olive oil, go for it. You can also add shaved/grated Parmesan cheese, or turn the mixture into a salad (served over fresh or grilled romaine lettuce) by adding a splash or two of red wine vinegar before you spoon it over the lettuce. Any leftovers (a rare thing in our family) taste great in an omelet. It’s nearly impossible to mess up this recipe!
In its original form, the mixture is best served as a topping over thin (1/2 inch) slices of french bread that have been lightly brushed on both sides with olive oil, and grilled.
Jill Morin 07/2017