Wash and dry the tomatoes then remove the core. Cut the tomatoes in half around the equator, squeeze out the seeds and discard. Dice the tomatoes into medium sized chunks. Place the diced tomatoes in a strainer or colander at room temperature for about 30-minutes to allow the excess liquid to drain.
Heat a skillet to medium high and add olive oil and butter. When the butter melts, add onion and garlic, toss. Add Kalamata olives and capers. Add the chopped tomatoes and season with salt and pepper.
Cook until the tomatoes are hot. Add the basil and pour into a serving bowl. Top with a good drizzle of extra virgin olive oil. Finish with fresh grated parmesan cheese and a sprig of fresh basil to garnish.
Food Guru Tip: If your tomatoes aren't very fresh, add a 1 cup of your favorite tomato sauce.
Prep Time: 10 minutes Cook Time: N/A Difficulty: Easy Servings: 2-3
Use as a side sauce for Tomato Pesto Bruschetta, as a dip for parties or as a pasta sauce.
4 large tomatoes 3 tablespoons good olive oil 2 tablespoons butter 1/2 cup onion, diced 1 tablespoon garlic, chopped 12 Kalamata olives, chopped 1 teaspoon capers 1 teaspoon salt 1 teaspoon black pepper
20 fresh basil leaves, chopped extra virgin olive oil parmesan cheese to garnish