Black Olives With Tomatoes And Capers

* Exported from MasterCook *

BLACK OLIVES WITH TOMATOES AND CAPERS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Olive oil
3 md Garlic cloves, chopped fine
1 sm (3oz) onion, coarsely
-chopped
16 oz Can salt free whole tomatoes
1 c (about 48) medium sized
-canned, low salt, pitted
-black olives,drained and

Most of us tend to think of olives as a salty-fatty
food. But it's possible to buy low salt black olives,
featured in the Mediterranean style sauce, that have
all the good flavor without all of the salt. Yes, the
capers that lend spark to the sauce are themselves
salty; but you can cut down on their saltiness by
choosing a brand that ranks salt further down, and
thus in lesser concentration-on the ingredients
list,and then draining and rinsing the capers well
before adding them. Serve with medium to large
strands, ribbons, or shapes.

broken by hand or chopped into about 4 pieces each 3
tbsp capers, drained and rinsed 1 tbsp balsamic or
good quality red wine vinegar 1 tbsp double
concentrate tomato paste 2 tsp sugar 1/2 tbsp dried
oregano

In a large skillet or saucepan, heat the olive oil
with the garlic and onion over moderate heat. When
they sizzle, add the tomatoes, breaking them up with
your hands. Then stir in the remaining ingredients.
Simmer the sauce until it is thick but still slightly
liquid, 5-7 minutes. Serve over cooked pasta. Serves
4.



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