1 cup balsamic vinegar
1 cup black and green olives, sliced in half
1/4 cup Italian parsley
3 anchovy fillet , chopped
2 tablespoons capers, drained and rinsed
1 clove garlic, minced
8 fresh basil leaves, chiffonade
1/2 tsp black pepper
6 tablespoons olive oil
1 lb. ripe tomatoes
In a small saucepan place the vinegar over medium heat and bring to simmer. Simmer until there is 1/4 cup left. It will be like syrup. Set aside to cool.
Place the olives, parsley, anchovies, capers garlic, pepper, and olive oil in a small bowl and stir to combine.
Slice the tomatoes and place on serving plate. Top with olive relish and drizzle balsamic reduction over the tomatoes and relish.