Ingredients
2 - 3 TBS olive oil
1 large shallot, thinly sliced
3 - 4 garlic cloves, chopped
1 - 2 TBS rinsed capers
10 -12 sliced Kalamata olives
6 - 8 roasted*, thick sliced, tomatoes, chopped
3 - 4 large basil leaves, julienned
1 TBS anchovy paste
½ TSP red pepper flakes
1 - 2 ounces white Vermouth
fresh ground black pepper
Preparation
On medium heat sauté shallots until translucent, lower heat add garlic until it softens, then add capers, olives, and tomatoes. Simmer until tomatoes have released juice, stirring occasionally. Add basil, anchovy paste, pepper flakes, and ground pepper, stir until anchovy paste is well mixed.
If making ahead of time, take mixture off the heat at this time. Re-heat on low, adding the Vermouth, stirring occasionally for about 3 minutes, or until slightly reduced.
If not making ahead of time, add Vermouth, stirring occasionally for about 3 minutes, or until slightly reduced.
Serve over Halibut or Spaghetti or Linguine
*Roasted Tomatoes
Ingredients
6 medium tomatoes, sliced crosswise 1/2 - to 3/4 inch thick Olive oil Salt, pepper and sugar
Directions
Heat oven to 300º F. Line two baking sheets with aluminum foil; generously rub with oil. Arrange tomato slices in a single layer on prepared baking sheets. Sprinkle with salt, pepper and sugar. Roast until the tomatoes shrivel, the edges start to turn brown and most of the liquid around the tomatoes has caramelized, about 1 hour.
Roasted tomatoes will keep 4 or 5 days in the refrigerator.
