Instructions: Cooks note: Some oil-cured olives are salted, other are not, so you may need to add more salt if you use the unsalted variety. In medium glass or ceramic bowl, combine tomatoes and salt; stir. Transfer tomatoes to strainer or colander and place over bowl. Set aside 30 minutes. The salt will extract juices from tomatoes, making tomato bits denser and more intensely flavored; juices will be incorporated into sauce.

Meanwhile, combine olives with 1/4 cup olive oil in bowl of small food processor fitted with metal blade, or blender. Pulse about 8 seconds, or until olives are finely minced. Transfer olive mixture to bowl and add remaining 1/4 cup olive oil, garlic, half of basil and several generous turns of pepper. Add collected juice of salted tomatoes, lemon juice and vinegar; whisk to thoroughly combine. Add half of tomatoes and stir; adjust seasoning as needed.

Transfer to saucepan; heat on low just until warm. Remove garlic from warmed dressing.

Presentation: Drizzle chilled oil over each portion of grilled or broiled fish. Top with teaspoonfuls of dressing and spoon more generous portions on the side of each serving. Garnish edges of plate with remaining tomatoes and sprinkle with remaining basil. Serve any remaining dressing at the table.

Yield:4 servings

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