Yield: 12 Servings
|1 \N||8-oz onion; cut into 8 wedges|
|2 tablespoons||Olive oil|
|2 cups||Tomatoes; chopped & seeded|
|⅓ cup||Pitted green olives; chopped|
|⅓ cup||Pitted Greek olives; chopped|
|3 tablespoons||Fresh basil; chopped|
|1 tablespoon||Capers; drained|
|2 teaspoons||Red wine vinegar|
|1 teaspoon||Anchovy paste|
Recipe By: July 1993 issue of Bon Appetit Preheat oven to 450 degrees. Place onion wedges on baking sheets, brushed with olive oil and sprinkled with sugar. Season with salt and pepper. Roast until golden brown, turning occasionally, about 30 min. Combine all remaining ingredients in large bowl. Chope roasted onion and remaining 1 tablespoon olive oil into tomato mixture. Season with salt and pepper.
Makes 3 cups. rec.food.recipes - Ellie L. Cochien - ad976@...
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .