Yield: 6 Servings
Measure | Ingredient |
---|---|
2.00 cup | Diced tomatoes |
½ cup | Roasted red bell peppers |
¼ cup | Plus 1 tbsp olive oil |
¼ cup | Chopped Italian parsley |
8.00 \N | Kalamata olives, - pitted, chopped |
2.00 teaspoon | Minced fresh thyme or 1/2 teaspoon dried, crumbled |
2.00 \N | Garlic cloves, minced |
1.00 teaspoon | Capers, drained |
1.00 \N | 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.