Marinara Sauce

• 1 -2 small fresh red chile, according to taste (such as cascabel)
• 12 large pitted ripe olives, chopped
• 1 tablespoon drained capers
• 12 cup olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons chopped fresh oregano or 12 teaspoon dried oregano leaves
• 1 lb ripe tomatoes or 1 (16 ounce) canpeeled tomatoes

1. Slice each chili and use the tip of a knife to remove seeds.
2. In a glass or ceramic bowl, marinate the olive, chilies and capers in 4 tablespoons oil for at least 1 hour.
3. Meanwhile, gently saute the onion and garlic in the remaining oil until golden.
4. Add the oregano.
5. Peel fresh tomatoes; use spoon to scoop out seeds.
6. Chop.
7. (Strain canned tomatoes).
8. Turn all ingredients into a large skillet and cook over medium to high heat until the mixture thickens and darkens slightly.
9. Remove chilies.
10. Serve hot.

red chile, olives, capers, olive oil, onion, garlic, fresh oregano, tomatoes

Taken from www.food.com/recipe/marinara-sauce-131302 (may not work)