Recipe - Salsa Del Sol

1 8oz onion; cut into 8
wedges
2 tablespoon Olive oil
1 teaspoon Sugar
2 cup Tomatoes; chopped & seeded
1/3 cup Pitted green olives; chopped
1/3 cup Pitted Greek olives; chopped
3 tablespoon Fresh basil; chopped
1 tablespoon Capers; drained
2 teaspoon 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@freenet.carleton.ca

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