Fresh Tomato-Olive Sauce

Name: Fresh Tomato-Olive Sauce
Yield: 4 servings
Ingredients: 1 1 1/2 pounds plum tomatoes, cored, cut lengthwise into thin wedges; 1 12 Kalamata olives, pitted, sliced; 1 1/2 cup extra-virgin olive oil; 1 1/2 cup diced roasted red or yellow bell peppers from jar; 1 1/4 cup finely chopped red onion; 1 3 garlic cloves, minced; 1 2 tablespoons drained capers, coarsely chopped; 1 2 tablespoons fresh lemon juice; 1 2 tablespoons chopped fresh Italian parsley; 1 1 tablespoon chopped fresh oregano; 1 1/2 teaspoon dried crushed red pepper

From the kitchen of Carly

Raw tomatoes, briny olives, and roasted peppers join forces in this no-cook sauce that gets better as it sits. Lemon juice and fresh herbs brighten every bite. Toss it with pasta, spoon over grilled fish, or serve alongside crusty bread.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 pounds plum tomatoes, cored, cut lengthwise into thin wedges
112 Kalamata olives, pitted, sliced
11/2 cup extra-virgin olive oil
11/2 cup diced roasted red or yellow bell peppers from jar
11/4 cup finely chopped red onion
13 garlic cloves, minced
12 tablespoons drained capers, coarsely chopped
12 tablespoons fresh lemon juice
12 tablespoons chopped fresh Italian parsley
11 tablespoon chopped fresh oregano
11/2 teaspoon dried crushed red pepper

Instructions

Combine all ingredients in large bowl; sprinkle with salt and pepper. Let stand at room temperature at least 1 hour and up to 2 hours to allow flavors to blend. Season to taste with salt and pepper.