It is one of those sauces that well, can find a home on many plates, aside many dishes or is perfectly happy just being smeared on that last bit of bread. That was how it went for me: my first experience with this tomato-based concoction. It was Christmas Eve, and we went out to dinner---a family tradition, who has time to cook when there are presents to wrap?---and this sauce uneventfully sat next to a few slices of bread.

The event was my first bite.

I of course asked for the ingredients (so innocent am I, oh this is so good, what is in it anyway?). And lucky for me there was paper and a pen nearby. When the waiter turned on his heel to leave, I wrote---like rapid fire---the list of ingredients he mindlessly decanted.

And later, at home, I played with amounts and landed on a recipe. And that recipe, this Tomato Feta Olive Sauce, has since landed on asparagus, under a poached egg, on toast and over white fish.

Tomato Feta Olive Sauce 1/4 cup basil 1/3 cup chopped kalamata olives 2 T finely chopped red onion 1/3 cup chopped feta 2 T olive oil 1 can plum tomatoes kosher salt, coarse pepper

Mix all in bowl; serve at room temperature. Keeps well in fridge for 4-5 days.

Notes: play with the ingredients, slice ingredients large or tiny, increase the feta if you like more cheese, adjust the seasonings. I used a 28 oz can of plum tomatoes, but drained them from the sauce and lightly crushed and cut them. I loved the olives and feta, so my next round will have more... and I might even try this with roasted romas sometime...