Black olives with tomatoes and capers Recipe

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Black olives with tomatoes and capers

Artist:	_	Yield:	4
Categories:	Appetizers, Condiments, Olives, Tomatoes, Vegetables	Rating:	0
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Ingredients:

1	tbsp	Olive oil
3	med	Garlic cloves, chopped fine
1	small	(3oz) onion, coarsely
		-chopped
16	oz	Can salt free whole tomatoes
1	cup	(about 48) medium sized
		-canned, low salt, pitted
		-black olives, drained and

Procedures:

1	Most of us tend to think of olives as a salty-fatty food.
2	But it"s possible to buy low salt black olives, featured in the mediterranean style sauce, that have all the good flavor without all of the salt.
3	Yes, the capers that lend spark to the sauce are themselves salty; but you can cut down on their saltiness by choosing a brand that ranks salt further down, and thus in lesser concentration-on the ingredients list,and then draining and rinsing the capers well before adding them.
4	Serve with medium to large strands, ribbons, or shapes.
5	Broken by hand or chopped into about 4 pieces each 3 tbsp capers, drained and rinsed 1 tbsp balsamic or good quality red wine vinegar 1 tbsp double concentrate tomato paste 2 tsp sugar ?tbsp dried oregano in a large skillet or saucepan, heat the olive oil with the garlic and onion over moderate heat.
6	When they sizzle, add the tomatoes, breaking them up with your hands.
7	Then stir in the remaining ingredients.
8	Simmer the sauce until it is thick but still slightly liquid, 5-7 minutes.
9	Serve over cooked pasta.
10	Serves 4