3 medium farmer’s market yellow or orange tomatoes, quartered
1/4 cup best quality extra virgin olive oil
8 fresh basil leaves (mix of green and purple leaves is nice)
1 tablespoon of sherry vinegar
Salt and pepper
Place all of ingredients in a blender and blend until smooth.
Taste for salt.
Adjust consistency – if too thin add a little more oil. This all depends on size of tomatoes.
Can be stored in refrigerator for 1 or 2 days
So simple – and delicious and refreshing! I also make this with one clove of farmer’s market garlic. This sauce is great on just about any fish. I also use it with some vegetable dishes as a garnish or sauce. It goes perfectly with chile rellenos or stuffed squash blossoms.
Cook’s tip: Make this sauce and place in a squeeze bottle. Sauce should be at room temperature for use.