• 1 teaspoon anchovy paste
• 2 cloves garlic, grated or pasted
• 1/4 cup extra virgin olive oil (EVOO)
• 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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