Recipe: Fresh Red and Yellow Tomato Sauce with Basil and Capers

FRESH RED AND YELLOW TOMATO SAUCE WITH BASIL AND CAPERS

2 ripe tomatoes, seeded and chopped
2 ripe yellow tomatoes, seeded and chopped
4 garlic cloves, smashed and minced
1/4 cup finely chopped red onion
3 tablespoons minced flat-leaf parsley
2 tablespoons fat capers, chopped
2 tablespoons Kalamata olives, pitted and slivered (optional)
Kosher salt and lots of freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar or lemon juice
Hot cooked pasta (for serving)
Grated Parmigiano-Reggiano (for serving)

Toss all the ingredients together in a bowl and taste for seasoning. Chill well before serving over the piping hot pasta of your choice tossed with Parmigiano-Reggiano.

You can keep the mixture, tightly covered, in the refrigerator for 3 to 4 days without salt and vinegar. Before using, drain off any water from the tomatoes and add the salt and vinegar.

Makes 4 servings
Source: The Weekend Chef: 192 Smart Recipes for Relaxed Cooking Ahead, by Barbara Witt