Crushed Greek tomato and olive oil sauce Recipe
- 500ml Olive oil
- 2 cups Garlic cloves - sliced lengthways
- 6 large Red chillies (medium heat) - sliced into rings
- 1.5kg Red onions - diced and purAed with a little oil
- 1kg Kalamata olives - pitted
- 1 cup Salted capers - rinsed, blanched and refreshed
- 3/4 cup Sea salt
- 1/2 cup White sugar
- 12kg Canned plum tomatoes - lightly crushed by hand
- 3L Tomato puree or pasatta
- Heat olive oil in a wide based pot over medium heat
- Add sliced garlic and chillies
- Stir or swirl continuously until garlic is golden brown
- Add red onion puree immediately to stop garlic from browning too much
- Add olives, capers, salt and sugar
- Lower heat and sweat gently until the oil separates, 20 minutes or so, stirring often
- Add crushed canned tomatoes and raise heat level
- Bring to a simmer stirring often and lower heat
- Simmer gently for 3 - 4 hours being extra vigilant with stirring near the end as it thickens
- Remove from the heat and add tomato puree or pasatta
- Stir well and cool
olive oil, garlic, red chillies, red onions, olives, capers, salt, white sugar, tomatoes, tomato puree
Taken from cookeatshare.com/recipes/crushed-greek-tomato-and-olive-oil-sauce-44721 (may not work)