Ingredients

• 1 teaspoon anchovy paste
• 2 cloves garlic, grated or pasted
• 1/4 cup EVOO – Extra Virgin Olive Oil
• 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 oil-cured black olives, pitted and finely chopped