Tomato Salsa Verde

From Eating Well, April 2007
Makes 1 cup

**Serve with grilled meat or vegetables

3 anchovy fillets, rinsed and chopped
1 clove garlic, chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped celery leaves
2 tablespoons packed chopped fresh basil
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 cup diced seeded tomatoes
1/4 teaspoon kosher salt
Freshly ground pepper, to taste

Place anchovies, garlic, parsley, celery leaves and basil in a food processor. Add oil and vinegar; pulse until blended. Transfer to a bowl and stir in tomatoes. Season with salt and pepper.

Certified Organic Vegetable CSA shares