Black Olives With Tomatoes And Capers Recipe

• 1 Tbsp. Extra virgin olive oil
• 3 med Garlic cloves minced fine
• 1 sm (3-oz) Onion coarsely minced
• 16 ounce Salt-free whole tomatoes - (1 can)
• 1 c. Black olives * see note
• 3 Tbsp. Capers liquid removed and rinsed
• 1 x tablespoom Balsamic vinegar (or possibly good quality red-wine vinegar)
• 1 Tbsp. Double-concentrate tomato paste
• 2 tsp Sugar
• 1/2 Tbsp. Dry oregano Warm cooked pasta

1. * Note: About 48 medium-sized canned, low-salt, pitted black olives, liquid removed and broken by hand or possibly minced into about 4 pcs each.
2. In a large skillet or possibly saucepan, heat the extra virgin olive oil with the garlic and onion over moderate heat.
3. When they sizzle, add in the tomatoes, breaking them up with your hands.
4. Then stir in the remaining ingredients.
5. Simmer the sauce till it is thick but still slightly liquid, 5 to 7 min.
6. Serve over cooked pasta.
7. This recipe serves 4.
8. Comments: Most of us tend to think of olives as a salty, fatty food.
9. But it's possible to buy low-salt black olives - featured in this Mediterranean-style sauce - which have all the good flavor without all of the salt.
10. Yes, the capers which lend spark to the sauce are themselves salty; but you can cut down on their saltiness by choosing a brand which ranks salt further down - and thus in lesser concentration - on the ingredients list, and then draining and rinsing the capers well before adding them.
11. Serve with medium-to-large strands, ribbons, or possibly shapes.

extra virgin olive oil, garlic, onion, salt, black olives, capers, vinegar, doubleconcentrate, sugar, oregano

Taken from cookeatshare.com/recipes/black-olives-with-tomatoes-and-capers-85991 (may not work)