Uncooked tomato sauce with olives & mozzare

Yield: 4 Servings

Measure Ingredient
3 \N Tomatoes; medium
2 \N Garlic cloves; large, mince
3 tablespoons Capers; drained
1½ teaspoon Oregano; dried
⅓ cup Oil; olive
18 \N Olives; black pitted & slic
6 ounces Mozzarella cheese; diced

Fat grams per serving: Approx. Cook Time: none Nobake but requires time to marinate. Combine sauce ingredients in noncorrosive bowl, set aside for 30 minute or more, up to 2 hours.

Cook pasta and drain. Return empty pot to turned off burner, pour in drained pasta and toss. Cover with lid for 1 minute to let cheese soften. Uncover and serve. Good for the height of tomato season on hot days.

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