Fresh Tomato Sauce
A great way to use the fresh ingredients of summer without heating up your kitchen, this sauce combines ripe tomatoes, salty kalamata olives, and sweet red onion with fresh marjoram and parsley. Delicious as a bruschetta or pasta topping, this sauce can also be served over grilled chicken or fish.
Ingredients
- 1 pound fresh tomatoes
- ½ cup red onion, chopped
- ½ cup pitted and quartered Kalamata olives
- ¼ cup marjoram leaves, chopped
- ½ cup Italian parsley sprigs, chopped
- 2 tablespoons balsamic vinegar
- ½ teaspoon pepper
- ¼ cut extra virgin olive oil
- Salt to taste
Instructions
- In a medium bowl, combine all ingredients.
- Mix well.
- Cover and allow to rest at room temperature for up to 2 hours.
- Add salt to taste.
Quick Notes
Any kind of fresh tomato can be used. This can be made up to one day in advance. Remove from refrigerator and bring to room temperature before serving.
Time: 25 minutes
Yeild: 3½ cups
