A no-cook sauce of peak-season tomatoes, basil, garlic, and capers, infused at room temperature for an hour.
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| 570 g finely chopped tomatoes | Combine tomatoes, basil, oil & garlic | Cover, rest at room temperature 1 hr | Transfer capers to tomato mixture |
| 90 g coarsely chopped basil leaves | |||
| 80 ml extra-virgin olive oil | |||
| 3 finely chopped garlic cloves | |||
| 60 g salt-packed capers | Soak capers in warm water 2–3 min | ||
| warm water |
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