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

1. Put the oil in a skillet over medium heat; a minute later, add the onions.
2. Cook, stirring, until quite soft, 10 to 15 minutes.
3. Add the olives and cook, stirring occasionally, for a minute, then add the tomatoes and plenty of black pepper.
4. If youre using thyme or oregano, add it now.
5. 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).
6. 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)