Black Olives with Tomatoes and Capers Over Pasta

• 1 tablespoon olive oil
• 3 medium garlic cloves chopped fine
• 1 small onions coarsely chopped (3 ounces)
• 16 ounces tomatoes salt-free, whole
• 1 cup black olives pitted, medium, drained, broken up
• 3 tablespoons capers drained & rinsed
• 1 tablespoon balsamic vinegar or red wine vinegar
• 1 tablespoon tomato paste double concentrate
• 2 teaspoons sugar
• 1/2 teaspoon oregano dried
• 1 x pasta cooked

1. In a large skillet or saucepan, heat the olive oil with the garlic and onion over moderate heat.
2. When they sizzle, add the tomatoes, breaking them up with your hands.
3. Then stir in the remaining ingredients.
4. Simmer the sauce until it is thick but still slightly liquid, 5 to 7 minutes.
5. Serve over cooked pasta.

olive oil, garlic, onions, tomatoes, black olives, capers, balsamic vinegar, tomato paste double, sugar, oregano, pasta

Taken from recipeland.com/recipe/v/black-olives-tomatoes-capers-ov-41053 (may not work)