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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe came from Emeril Lagasse Ingredients:
1 onion, coarsely chopped |
2 teaspoons chopped garlic |
2 tablespoons olive oil |
2 lbs roma tomatoes, peeled, cored and coarsely chopped |
2/3 cup kalamata olive, pitted and halved |
salt and pepper |
Directions:
1. Saute onion and garlic in olive oil over med. heat until translucent, about 5 minutes. Add tomatoes and olives and continue to cook until sauce thickens, about 25 minutes. Season with salt and pepper, to taste and serve warm.
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