Recipe - Black Olives With Tomatoes And Capers

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

Most of us tend to think of olives as a saltyfatty food. 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. 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 concentrationon the ingredients list,and then draining and rinsing
the capers well before adding them. Serve with medium to large strands,
ribbons, or shapes.

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 One half tbsp dried oregano

In a large skillet or saucepan, heat the olive oil with the garlic and
onion over moderate heat. When they sizzle, add the tomatoes, breaking
them up with your hands. Then stir in the remaining ingredients. Simmer the
sauce until it is thick but still slightly liquid, 57 minutes. Serve over
cooked pasta. Serves 4.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini