A delicious way to eat all those tomatoes! This sauce is intended for pasta, but I think it would be great on its own, gazpacho-like, perhaps with a slice of great bread in the bottom of the soup bowl, or over cooked grains or perhaps over steamed or roasted vegetables. The original recipe called for canned tuna to be added to the sauce, but you could also go with salmon, sardines, cubed cheese or tofu, cooked beans, or omit any of these and go unadulterated.

Note that this needs to marinate (hence the recipe title) for at least an hour before serving, and the taste improves incredibly from even longer marination, four hours or so.

Adding salt to tomatoes that need to sit for a while will cause the tomatoes to exude their liquid. This is not necessarily a bad thing, if you like a more juicy consistency. I have instructed to add the salt just before serving (olives are salty anyway), but add with all the other ingredients, if you like.

3 – 4 c chopped tomatoes
2 cans tuna or salmon, 3 cans sardines; or
3 – 4 c cubed cheese or 2 c cubed tofu or
3 c cooked beans
2/3 c pitted and chopped (black) olives
1 c chopped fresh herb, all one kind or a combination, plus extra for garnish
1 t grated lemon zest, optional
3/4 c extra-virgin olive oil
black pepper, to taste
red pepper flakes, to taste, optional
salt, to taste
roasted pine nuts, optional

1.  In a large serving bowl, stir together all the ingredients, except the salt, herb for garnish, and optional pine nuts. Cover and let marinate, at room temperature, for at least one hour. Stir now and then. When ready to serve, stir in the salt and serve with pasta or as you like, topped with more fresh chopped herb and some toasted pine nuts.