Tomato Sauce with Olives and Capers

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Not just any tomato sauce - this is intense!

tomato sauce © ejm July 2007

Ingredients and Preparation

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The sauce is made with fresh tomatoes, onion, garlic, olive oil, cayenne chili flakes, dried oregano and basil, seasalt, red wine and pepper. Olives and capers are added just at the end so that the olives don't get overstewed and the capers don't disappear. We got these hothouse tomatoes on sale because they had blemishes. (We paid $1.00 for all these tomatoes.)

tomatoes © ejm July 2007

The blemishes are small and easy to cut away.

tomatoes © ejm July 2007tomatoes © ejm July 2007

Saute onions, garlic and chili flakes in olive oil til the onions are soft. Add chopped tomatoes, seasalt, red wine and dried oregano. Cover the pan until tomatoes begin to wilt then uncover and leave on a slow simmer to reduce.

tomatoes © ejm July 2007

Stir and mash from time to time. Here are the tomatoes after about an hour of slow simmering. About half way through add some dried basil.

tomatoes © ejm July 2007

And here they are after about two hours of slow simmering. Add pepper. The tomato sauce is now virtually ready. At this point, it can be cooled and reheated for later use. Close up view of completely reduced tomatoes. (See the top of the page for the zoomed out view.)

tomato sauce © ejm July 2007

Tomato Sauce with Olives and Capers garnished with Basil on Barbecued Chicken and steamed Cauliflower

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Add sun-dried black olives and capers and garnish with chiffonaded basil leaves just before serving. We used two kinds: genovese and purple globe. It's wonderful with barbecued chicken and steamed cauliflower!

chicken and tomato sauce © ejm July 2007

(See another view of this chicken)

to blog from OUR kitchen - not just any old tomato sauce (WTSIM... #7)

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