Side Pannel
Black Olives with Tomatoes and Capers
Black Olives with Tomatoes and Capers
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 1 tb Olive oil
- 3 md Garlic cloves, chopped fine
- 1 sm (3oz) onion, coarsely
- -chopped
- 16 oz Can salt free whole tomatoes
- 1 c (about 48) medium sized
- -canned, low salt, pitted
- -black olives,drained and
Directions
Most of us tend to think of olives as a salty-fatty food. But it's possible
to buy low salt black olives, featured in the Mediterranean style sauce,
that have all the good flavor without all of the salt. Yes, the capers that
lend spark to the sauce are themselves salty; but you can cut down on their
saltiness by choosing a brand that ranks salt further down, and thus in
lesser concentration-on the ingredients list,and then draining and rinsing
the capers well before adding them. Serve with medium to large strands,
ribbons, or shapes.
broken by hand or chopped into about 4 pieces each 3 tbsp capers, drained
and rinsed 1 tbsp balsamic or good quality red wine vinegar 1 tbsp double
concentrate tomato paste 2 tsp sugar 1/2 tbsp dried oregano
In a large skillet or saucepan, heat the olive oil with the garlic and
onion over moderate heat. When they sizzle, add the tomatoes, breaking
them up with your hands. Then stir in the remaining ingredients. Simmer the
sauce until it is thick but still slightly liquid, 5-7 minutes. Serve over
cooked pasta. Serves 4.
to buy low salt black olives, featured in the Mediterranean style sauce,
that have all the good flavor without all of the salt. Yes, the capers that
lend spark to the sauce are themselves salty; but you can cut down on their
saltiness by choosing a brand that ranks salt further down, and thus in
lesser concentration-on the ingredients list,and then draining and rinsing
the capers well before adding them. Serve with medium to large strands,
ribbons, or shapes.
broken by hand or chopped into about 4 pieces each 3 tbsp capers, drained
and rinsed 1 tbsp balsamic or good quality red wine vinegar 1 tbsp double
concentrate tomato paste 2 tsp sugar 1/2 tbsp dried oregano
In a large skillet or saucepan, heat the olive oil with the garlic and
onion over moderate heat. When they sizzle, add the tomatoes, breaking
them up with your hands. Then stir in the remaining ingredients. Simmer the
sauce until it is thick but still slightly liquid, 5-7 minutes. Serve over
cooked pasta. Serves 4.
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