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| recipe title: |
Black Olives with Tomatoes and Capers |
| category: |
Appetizers, Other |
| keywords: |
appetizers, olives |
| servings: |
4 |
| ingredients: |
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
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| directions: |
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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.
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