6 heirloom plum or large hothouse plum tomatoes, cut into 1/2-inch dice
A handful of caper berries, drained and quartered or sliced or 3 tablespoons capote capers, drained and coarsely chopped
A generous handful of flat leaf parsley, chopped
1/2 small red onion, finely chopped
A few leaves basil, torn or chopped
1 small Fresno or Italian hot cherry pepper, seeded and chopped
A handful of oil-cured black olives, pitted and finely chopped
With a fork or whisk, combine the anchovy and garlic paste with the EVOO in a bowl. Add the tomatoes, capers, parsley, onion, basil, chili pepper and olives and toss to combine. Serve with charred or toasted bread.
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