Quick Two-Tomato Sauce With Nicoise Olives
|Canola oil||30 Milliliter (2 Tablespoon)|
|Yellow onion||1 Medium, minced|
|Organic diced tomatoes/Ripe garden tomatoes, peeled, seeded and diced||960 Milliliter (4 Cups)|
|Dried tomatoes||80 Milliliter, chopped (1/3 Cup)|
|Garlic||4 Clove (20 gm), minced|
|Nicoise olives||120 Milliliter, pitted|
|Parsley||45 Milliliter, chopped (3 Tablespoon)|
|Basil||45 Milliliter, chopped (3 Tablespoon)|
|Ground pepper||To Taste|
|Extra virgin olive oil||2 Tablespoon|
Heat the canola oil in a 2- or 3-quart saucepan over medium heat.
Add the onions and saute for 5 minutes.
Add the diced tomatoes, the dried tomatoes and garlic.
Simmer for 15 minutes.
Add the olives and continue to simmer until all of the juice from the tomatoes has evaporated.
Stir in the parsley and basil.
Simmer 5 more minutes.
Stir in the olive oil and vinegar.
Simmer for 5 more minutes, stirring often.
Season with salt and fresh ground pepper.