Sauce Vierge
["Recipe and photo courtesy of\u00a0Tony Ferrari & Jonathan Sutton of<\/em>\u00a0<\/em>Hillside<\/em>Supper Club<\/a>\n\n ","Recipe and photo courtesy of\u00a0Tony Ferrari & Jonathan Sutton of<\/em>\u00a0<\/em>
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
Instructions
- Combine all ingredients in a large bowl and toss. Serve as a sauce over meat, fish or grains.
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