- 1 cup extra virgin olive oil, plus a little extra, if needed
- 10 shallots
- 10 cloves garlic
- 2 large tomatoes, chopped
- 4 anchovy fillets
- ½ cup basil leaves
- ½ cup red wine vinegar, plus a little extra, if needed
- Kosher salt and freshly ground pepper
- Tuna with Grilled Vegetables
- Any vegetable combination seared and roasted tuna or salmon
- In a medium saucepan, heat ¼ cup of the olive oil over medium heat until warm and add the shallots, garlic, tomatoes, anchovies, basil, and the remaining olive oil. Simmer over low heat for 30 minutes, then add the vinegar and allow to cool to room temperature. Cover and refrigerate overnight. The next day, strain through a chinois or fine strainer, pushing on the solids. Taste and add more olive oil or vinegar, if needed; season with salt and pepper.