This sauce requires no cooking, and takes minutes to make. I use it on grilled fish or chicken, but it’s delicious tossed in hot pasta. Served over an omelet or frittata would also be delicious. It’s best served barely warmed or at room temperature, and keeps for 3 days in the refrigerator.
10 cherry tomatoes, quartered
1 6-ounce can artichoke hearts, chopped
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
1/4 cup red wine vinegar
1/2 cup tomato juice
1 cup olive oil
1/4 cup pitted kalamata olives, coursely chopped
Salt and pepper
Combine all ingredients in a bowl, adding salt and pepper to taste.