Fresh Tomato-Olive Sauce

• 1 1/2 pounds plum tomatoes, cored, cut lengthwise into thin wedges
• 12 Kalamata olives, pitted, sliced
• 1/2 cup extra-virgin olive oil
• 1/2 cup diced roasted red or yellow bell peppers from jar
• 1/4 cup finely chopped red onion
• 3 garlic cloves, minced
• 2 tablespoons drained capers, coarsely chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon dried crushed red pepper

1. Combine all ingredients in large bowl; sprinkle with salt and pepper.
2. Let stand at room temperature at least 1 hour and up to 2 hours to allow flavors to blend.
3. Season to taste with salt and pepper.

tomatoes, olives, extravirgin olive oil, roasted red, red onion, garlic, capers, lemon juice, fresh italian parsley, fresh oregano, red pepper

Taken from www.epicurious.com/recipes/food/views/fresh-tomato-olive-sauce-239057 (may not work)