Provencale-style pasta sauce

Yield: 6 servings

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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