For 2-4 servings you need
2-3 tomatoes, I like to use the oval Roma tomatoes that are fleshier
1-2 cloves garlic, finely chopped or crushed
About 80ml chopped fresh herbs: I like using parsley, dill or fennel, basil and/or coriander
Zest from one small lemon
125ml good quality olive oil
25ml lemon juice
Optional: capers or caper berries; pitted black or green olives
To prepare
If you prefer, you can peel and seed the tomatoes, but I find this unnecessary
Mix the remaining ingredients together
Allow to stand at room temperature for at least one to two hours before using
Serve at room temperature as a sauce for grilled fish, chicken or steak
It is also an excellent pasta sauce: simply toss it with freshly cooked, hot pasta and add lashings of grated parmesan cheese
