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.