Tomatoes with Salsa Verde

• 1 cup fresh flat-leaf parsley
• 1/2 cup fresh basil
• 2 large garlic cloves
• 1/4 cup water
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red-wine vinegar
• 1 tablespoon capers, rinsed
• 1 teaspoon anchovy paste
• 9 medium tomatoes, sliced

1. Puree all ingredients except tomatoes in a blender until smooth, then season with salt and pepper.
2. Arrange tomatoes on a platter and spoon sauce over them.

parsley, fresh basil, garlic, water, extravirgin olive oil, redwine vinegar, capers, anchovy paste, tomatoes

Taken from www.epicurious.com/recipes/food/views/tomatoes-with-salsa-verde-103726 (may not work)