Tomato Salad

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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.

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