Bread Dipping Sauce
Author: Kitchens
  • 1/3 Cup extra-virgin olive oil; divided
  • 6 plum tomatoes; roughly chopped
  • 10 pitted black olives; roughly chopped
  • 6 fresh basil leaves
  • 1 Tablespoon capers; rinsed
  • 3 1/2 ounce sweet white anchovy filets; see * Note
  • 3 cloves garlic; crushed
  • 1/2 pound cherry tomatoes; chopped
  • 2 Tablespoons chopped parsley
  • 1 dash salt
  • freshly-ground black pepper, to taste
  1. Place half the olive oil, the plum tomatoes, olives, basil, capers, anchovies, garlic, cherry tomatoes and parsley in the bowl of a food processor and pulse until finely chopped, but not smooth, about 10 seconds. Season to taste with salt and pepper.
  2. Pour into a serving dish, then drizzle with the remaining olive oil. Let stand for 1 hour before serving. Serve with fresh crusty bread.
* Note: Sweet white anchovy filets, fresh anchovies that are briefly cured so they have a mild flavor, are sold at gourmet markets.

This recipe yields 4 Cups.

Each 1-tablespoon serving: 16 calories; 71 mg sodium; 1 mg cholesterol; 1 gram fat; 0 saturated fat; 0 carbohydrates; 1 gram protein; 0.14 gram fiber.

Recipe from Zilli Fish Too in Covent Garden in London, England
Recipe by Recipes at