Roman Summer Salad

1 cup balsamic vinegar

1 cup pitted green and black olives, halved

1/4 c. chopped fresh parsley leaves

3 anchovy fillets, drained and chopped (I use anchovy paste)

2  T. capers, rinsed and drained

1 garlic clove, thinly sliced

8 fresh basil leaves, shredded

1/2 t. freshly ground black pepper

6 T. extra-virgin olive oil

1 pound vine-ripened tomatoes (about 3 tomatoes)

Directions:

Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes.  Set aside to cool.

Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

To serve, slice the tomatoes into 1/4 inch thick rounds and place, slightly overlapping, on a serving plate.  Spoon the olive and parsley mixture over the tomatoes.  Drizzle the reduced balsamic over he salad and serve.