Chop tomatoes into small pieces, place in bowl. Add minced garlic and shallots. Put basil and parsley into a food processor, pulse until just chopped. Add to tomato mixture. Add lemon juice, olive oil, salt and pepper to tomatoes. Season to taste. Will keep, refrigerated overnight. Serve at room temperature.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Betsy Leve