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Ingredients

• 3 anchovy fillets, rinsed and chopped
• 1 clove garlic, chopped
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped celery leaves
• 2 tablespoons packed chopped fresh basil
• 1/4 cup extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 cup diced seeded tomatoes
• 1/4 teaspoon kosher salt
• Freshly ground pepper, to taste

Description

This Italian-style Fresh Tomato-and-herb Sauce, Not To Be Confused With Spicy Mexican Salsa, Is A Nice Alternative To A Rich Pan Sauce. Although It's The Perfect Partner For Pork Tenderloin Stuffed With Porcini Mushrooms, It Works Well With Any Roast

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