SAUCE VIERGE with EPICE OIL

INGREDIENTS

3 cups EPICE OIL

8lbs heirloom baby tomatoes, halved

1/2 cup champagne vinegar

1 cup capers rinsed

1.5 cups kalamata or gaeta olives pitted

1/4 cup lemon zest

1/2 cup lemon segments with their juice

1 cup torn basil

2 cups torn parsley

salt and pepper to taste

DIRECTIONS 1. Combine all ingredients in a large bowl and toss. Serve as a sauce over meat, fish or grains.