Recipe information
Yield
Makes about 2 cups
Ingredients
1 grated garlic clove
4 torn fresh basil leaves
1 tablespoon olive oil
1 teaspoon finely chopped boquerónes (marinated white anchovies) or oilpacked anchovies
1 teaspoon finely chopped rinsed capers
1 teaspoon finely grated lemon zest
Salt
Pepper
Preparation
Prepare Grilled Tomatoes (see recipe), then coarsely chop. Toss with 1 grated garlic clove, 4 torn fresh basil leaves, 1 tablespoon olive oil, 1 teaspoon finely chopped boquerónes (marinated white anchovies) or oilpacked anchovies, 1 teaspoon finely chopped rinsed capers, and 1 teaspoon finely grated lemon zest, breaking up tomatoes to release juices; season with salt and pepper.
