@lenorenolanryan: These aren’t just vinaigrettes. They are summer drizzles. Bright, silky sauces meant to be spooned over grilled fish, tucked into salads, swirled onto burrata, draped over vegetables, or served alongside crusty bread and eaten hot or cold as a soup. Recipe below and in my Substack at Lenorenolanryan 2 cups roasted tomatoes 2 Tbsp sundried tomatoes in oil ¼ cup Partana olives 1 anchovy filet 4 cloves roasted garlic 1 Tbsp lemon zest 6-8 basil leaves Graza Olive oil Maldon salt and cracked black pepper Place everything in a blender and puree to desired consistency. Enjoy! #roastedtomatoes #sauce #drizzlingsauce #tomatosauce #saucerecipe