• 3 large tomatoes, peeled, seeded and roughly chopped
• 4 tablespoons olive oil
• 2 shallots, chopped
• 1 tablespoon fresh flat leaf parsley, chopped
• 2 gloves garlic, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon capers, rinsed
• 3 anchovies, rinsed in cold water
• Salt
• Pepper

Gently sauté the shallots in 1 tablespoon of the olive oil in a covered pan over low heat until translucent. When they're almost done, add the garlic. Then add the chopped tomatoes. Cook, uncovered, over medium-low heat for 15 min. Add the capers, and anchovies. Cook another 5 min., remove from heat, and cool. Place the sauce in a food processor and purée until thick. Stir in the balsamic vinegar. Season with salt and pepper. Slowly whisk in the remaining olive oil. Transfer the vinaigrette into a bowl and fold in the finely chopped parsley.

This dressing is delicious with grilled lamb chops.