Mediterrean Sauce
- 14 cup olive oil
- 2 tablespoons anchovy paste
- 1 tablespoon chili flakes (optional)
- 15 black olives, coarsely chopped (without stones)
- 34 cup green olives, sliced
- 14 cup capers
- 3 garlic cloves
- 12 medium yellow onion, minced
- 14 cup fresh basil leaves, chopped finely or 1 tablespoon dried basil
- 2 sprigs fresh oregano or 1 teaspoon dried oregano
- 14 cup fresh parsley or 1 tablespoon dried parsley
- 2 (28 ounce) cans crushed tomatoes
- salt and pepper
- 1.
- Heat olive oil in saucepan on medium heat.
- Add anchovy paste, cooking and stirring until liquefied and combined with the olive oil.
- Add garlic and onions, cook until translucent.
- Add chili flakes, capers and olives, cook for about two minutes.
- Stir in tomatoes and herbs and bring sauce to a simmer.
- Allow sauce to cook uncovered at a low simmer for twenty minutes.
- Add salt and pepper to taste.
- 2.
- Braise browned chicken thighs, pork chops, or cook fish in sauce.
- Garnish with fresh basil and parsley.
olive oil, anchovy paste, chili flakes, black olives, green olives, capers, garlic, yellow onion, fresh basil, oregano, parsley, tomatoes, salt
Taken from www.food.com/recipe/mediterrean-sauce-497573 (may not work)