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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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For the best flavor, use very ripe tomatoes and don't refrigerate the sauce. Toss it with pasta, spoon it onto baguette slices, or use it as a topping for grilled chicken, seafood, or tri-tip. Ingredients:
1 1/2 pounds plum tomatoes, cored, cut lengthwise into thin wedges |
12 kalamata olives, pitted, sliced |
1/2 cup extra-virgin olive oil |
1/2 cup diced roasted red or yellow bell peppers from 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 italian parsley |
1 tablespoon chopped fresh oregano |
1/2 teaspoon dried crushed red pepper |
Directions:
1. Combine all ingredients in large bowl; sprinkle with salt and pepper. Let stand at room temperature at least 1 hour and up to 2 hours to allow flavors to blend. Season to taste with salt and pepper.
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