This is a good all-round dressing–for salad greens, cabbage slaws, over steamed green beans, even on pasta. The anchovies are not at all overpowering here–I’ve served this to avowed anchovy haters with great success. If you want to use a machine to do the chopping for you, I recommend a food processor, as you can control the consistency–if you blenderize this, you’ll end up with a gazpacho-like mixture (which is still good).
3 tomatoes, finely chopped
2 – 3 anchovies, finely chopped
1 medium onion, finely chopped
2 T lemon juice
4 T olive oil
1/2 c basil, chopped
pepper, to taste
1. Place all ingredients in a bowl and mix to combine. Or roughly chop ingredients and process in a food processor (or blender). Taste for seasonings.