Salsa di Pomodoro e Olive
(Tomato and Olive Sauce)
Ingredients:
1 and 1/2 pounds plum tomatoes, cored, cut lengthwise into thin wedges
12 black olives, pitted, sliced
1/2 cup extra-virgin olive oil
1/2 cup diced roasted marinated red or yellow bell peppers (or from a jar)
1/4 cup finely chopped red onion
3 garlic cloves, minced
2 tablespoons drained capers, coarsely chopped
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped oregano
1/2 teaspoon dried crushed red pepper
Directions:
Combine all ingredients in large bowl; sprinkle with salt and pepper.
Let stand at room temperature for at least 1 hour and up to 2 hours to allow flavors to blend.
Season to taste with salt and pepper. Makes approximately 5 cups.