Salsa di Pomodoro e Olive

Tomato and Olive Sauce

1 and 1/2 pounds plum tomatoes, cored, cut lengthwise into thin
wedges
12 black olives, pitted, sliced
1/2 cup extra-virgin olive oil
1/2 cup diced roasted marinated red or yellow bell peppers (or from a
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 parsley
1 tablespoon chopped oregano
1/2 teaspoon dried crushed red pepper

Combine all ingredients in large bowl; sprinkle with salt and pepper. Let
stand at room temperature for at least 1 hour and up to 2 hours to allow
flavors to blend. Season to taste with salt and pepper. Makes
approximately 5 cups.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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