Braised Olives with Tomatoes
- 2 tablespoons extra virgin olive oil
- 2 large onions, thinly sliced
- 1 pound olives, preferably a combination of black and green, rinsed, and pitted if you have time
- 3 cups chopped tomatoes (canned are fine)
- Salt and black pepper to taste
- Several fresh thyme sprigs, or 1 tablespoon fresh oregano leaves or 1 teaspoon dried, or about 1/4 cup coarsely chopped fresh basil leaves
- 1 tablespoon balsamic or sherry vinegar or fresh lemon juice
- Put the oil in a skillet over medium heat; a minute later, add the onions.
- Cook, stirring, until quite soft, 10 to 15 minutes.
- Add the olives and cook, stirring occasionally, for a minute, then add the tomatoes and plenty of black pepper.
- If youre using thyme or oregano, add it now.
- Cook, stirring occasionally, until the mixture is saucy and the olives quite tender, about 30 minutes; add the vinegar, then taste and adjust the seasoning (you might need a little salt, but its unlikely).
- Stir in the basil and serve or cover and refrigerate for up to a couple of days.
extra virgin olive oil, onions, olives, tomatoes, salt, thyme, balsamic
Taken from www.epicurious.com/recipes/food/views/braised-olives-with-tomatoes-386170 (may not work)