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

1. Heat olive oil in a wide based pot over medium heat
2. Add sliced garlic and chillies
3. Stir or swirl continuously until garlic is golden brown
4. Add red onion puree immediately to stop garlic from browning too much
5. Add olives, capers, salt and sugar
6. Lower heat and sweat gently until the oil separates, 20 minutes or so, stirring often
7. Add crushed canned tomatoes and raise heat level
8. Bring to a simmer stirring often and lower heat
9. Simmer gently for 3 - 4 hours being extra vigilant with stirring near the end as it thickens
10. Remove from the heat and add tomato puree or pasatta
11. 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)