MAKES 340 G
60 g extra-virgin olive oil
50 g tomatoes
200 g pitted Taggiasca olives
20 g capers
10 g anchovies in oil
1 small garlic clove
1 Caramelise the tomatoes. Quickly wash the olives and capers, then drain them, pushing on them lightly to bruise.
2 Blend all the ingredients to obtain a more or less smooth purée. Store in the refrigerator.