Tomato-Olive Provencal Sauce

• 6 Roma tomatoes, roughly chopped
• 1 cup nicoise olives, pitted
• 1 cup roughly chopped red onion
• 2 garlic cloves
• 2 limes, juiced
• 1 sprig marjoram, leaves only
• 1/2 cup olive oil
• Salt and freshly ground black pepper

1. Combine all ingredients in a food processor and pulse until well mixed but still chunky.
2. Season, to taste, and serve.

tomatoes, nicoise olives, red onion, garlic, marjoram, olive oil, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tomato-olive-provencal-sauce-recipe.html (may not work)