Salsa Del Sol

• 1 8-ounce onion, cut into 8 wedges
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 2 cups chopped seeded tomatoes
• 1/3 cup chopped pitted green olives
• 1/3 cup chopped pitted Greek olives (such as Kalamata)
• 3 tablespoons chopped fresh basil
• 1 tablespoon drained capers
• 2 teaspoons red wine vinegar
• 1 teaspoon anchovy paste

1. Preheat oven to 450F.
2. Place onion wedges on baking sheet.
3. Brush with 1 tablespoon olive oil.
4. Sprinkle with sugar.
5. Season onion wedges with salt and pepper.
6. Roast onion wedges until golden brown, turning occasionally, about 30 minutes.
7. Combine all remaining ingredients in large bowl.
8. Chop roasted onion.
9. Mix onion and remaining 1 tablespoon olive oil into tomato mixture.
10. Season salsa to taste with salt and pepper.
11. (Salsa can be prepared 1 day ahead.
12. Cover tightly and refrigerate.
13. Bring salsa to room temperature before using.)

onion, olive oil, sugar, tomatoes, green olives, olives, fresh basil, capers, red wine vinegar, anchovy paste

Taken from www.epicurious.com/recipes/food/views/salsa-del-sol-2118 (may not work)