2 pounds fresh broccoli
3/4 Tsp. salt
1 cup sour cream
2 T. tomato paste
10 good sized fresh basil leaves, rolled and sliced thin
2 T. minced, drained capers.

Discard large leaves and a little of the stalk from the fresh broccoli. Cook broccoli, covered, 1-15 minutes in 1-inch boiling, salted water. Drain and refrigerate. Mix salt, sour cream, tomato paste, basil and capers; chill. Serve sauce over cold cooked broccoli.