provencale-style pasta sauce
| Measure | Ingredient |
|---|---|
| 2 cups | Diced tomatoes |
| ½ cup | Roasted red bell peppers |
| ¼ cup | Plus 1 tbsp olive oil |
| ¼ cup | Chopped Italian parsley |
| 8 | Kalamata olives, - pitted, chopped |
| 2 teaspoons | Minced fresh thyme or 1/2 teaspoon dried, crumbled |
| 2 | Garlic cloves, minced |
| 1 teaspoon | Capers, drained |
| 1 | Anchovy fillet, minced |
Combine all ingredients in large bowl. Season to taste with salt and pepper. *Black, brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets.
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