This still isn’t cheap but it’s so delicious. Molinari’s in SF first told me what to do with it. Some capers, minced red onion, cilantro, a little more good oo and I add a few drops of champagne vinegar.
I love Zingerman’s but I am an Ann Arbor native. Been busy but will send you the tomato beef recipe soon. All the best!
Just made a ‘batch’ for a couple of guests for this evening.