4 ripe plum tomatoes, coarsely chopped
3-4 garlic cloves, chopped
1/2 c. fresh basil strips
1/2 c. chopped Italian parsley
1/2 tsp. Dijon mustard
1/4 c. extra virgin olive oil
Hot pepper sauce to taste
2 tsp. balsamic vinegar
1/2 tsp. lemon juice
salt/pepper to taste
Place chopped tomatoes and garlic in a very hot, ungreased saute
pan.  Sear quickly until charred, approx. 5 minutes.  Add the rest
of the ingredients, mix well over the fire for minute or two.