Braised Olives in Tomato Sauce
- 2 cups assorted green olives in brine or 2 cups black olives
- 2 tablespoons olive oil
- 4 -5 cloves garlic, peeled and chopped
- 2 teaspoons crushed fennel seeds
- 2 cups chopped fresh tomatoes or 2 cups canned tomatoes, drained
- 4 -6 minced sun-dried tomatoes (not oil-packed)
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
- 14 cup red wine (optional)
- 14 cup chopped fresh parsley
- Rinse the olives and set them aside.
- In a nonreactive skillet or saucepan, warm the oil and garlic on medium heat.
- When the garlic begins to sizzle, add the olives, fennel seeds, tomatoes, sun-dried tomatoes, oregano, and the red wine, if using.
- Cover and simmer on low heat for 10 minutes.
- Remove from the heat, add the parsley, and serve warm.
- Enjoy!
brine, olive oil, garlic, fennel seeds, tomatoes, tomatoes, fresh oregano, red wine, parsley
Taken from www.food.com/recipe/braised-olives-in-tomato-sauce-98117 (may not work)