This sauce is French inspired and traditionally served over delicate white fish or seafood, but it’s equally good over pork tenderloin, chicken, and even steamed veggies. Its taste is fresh, light, and pure, and it’s so very simple to make.
Preparation Details
Prep Time: 15 mins
Cook Time: Not available
Total Time: 45 mins
Servings: 4
Ingredients
- 5 small tomatoes (such as Campari(R))
- 2 tablespoons minced shallots
- 2 cloves garlic, crushed
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons pitted and vertically-sliced Kalamata olives
- 8 large basil leaves, chopped
- ¼ cup extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- salt and freshly ground black pepper to taste
Steps
- Dice tomatoes, and place in a colander for about 5 minutes to drain.
- Transfer drained tomatoes to a bowl, and gently fold in shallots, garlic, parsley, tarragon, Kalamata olives, and basil.
- Pour olive oil and lemon juice over the vegetables, and stir until combined. Allow mixture to sit for about 30 minutes for the flavors to meld.
