Recipe information
Total Time
15 minutes
Yield
Makes 6 servings
Ingredients
1 cup fresh flat-leaf parsley
1/2 cup fresh basil
2 large garlic cloves
1/4 cup water
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
1 tablespoon capers, rinsed
1 teaspoon anchovy paste
9 medium tomatoes, sliced
Preparation
Step 1
Purée all ingredients except tomatoes in a blender until smooth, then season with salt and pepper.
Step 2
Arrange tomatoes on a platter and spoon sauce over them.
