Sauce Vierge

Recipe and photo courtesy of Tony Ferrari & Jonathan Sutton of HillsideSupper Club

 

Ingredients

  • 8lbs heirloom baby tomatoes, halved
  • 1/2 cup champagne vinegar
  • 1 cup capers rinsed
  • 1.5 cups kalamata or gaeta olives pitted
  • 1/4 cup lemon zest
  • 1/2 cup lemon segments with their juice
  • 1 cup torn basil
  • 2 cups torn parsley
  • 3 cups California Olive Ranch extra virgin olive oil
  • salt and pepper to taste

Directions

  1. Combine all ingredients in a large bowl and toss. Serve as a sauce over meat, fish or grains.

Time

30 minutes

Level

Easy

Yield

6 servings
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