Fresh Tomato Sauce with Grilled Crostinis and Fish

This delightful summer dish celebrates the tomatoes of the season! Pair this with your favorite risotto recipe.

• 1 pound of heirloom or beefsteak tomatoes, chopped into small cubes

• 2/3 cup finely chopped basil

• 1/3 cup finely chopped parsley

• 2 cloves crushed garlic

• olive oil

• salt and pepper

• fresh baguette (or other delightful bread)

• filets of your favorite fish (we tend to use a white fish for this recipe, but anything will do

• lemon juice

Crush the garlic cloves into about 4 tablespoons of olive oil. In a baking tray pour less than half of the garlicky olive oil, some lemon juice, and salt and pepper on the fish filets and set aside. Slice up the baguette and lightly brush some of the olive oil on each side of those slices. Set everything aside while the grill warms up. Meanwhile, mix together the chopped tomatoes, basil, parsley, and remaining garlicky olive oil in a bowl, with some salt and pepper. If you are making risotto to pair with this meal, strain some of the tomato-y liquid from the tomato sauce to use while cooking the risotto in place of some of the broth or water in the recipe. (Strain as much liquid out from that tomato sauce as you want. The longer the fresh sauce sits, the more liquid will come out. We enjoy the sauce liquidly when we don’t make the risotto, it’s just more to soak up with the grilled bread later, but if you want less liquid in your sauce, make the risotto.) Grill the crostinis lightly, and grill your fish. Squeeze some extra fresh lemon on the fish after you grill it, and then serve the tomato sauce on the crostinis and the fish. Enjoy!