*  Exported from  MasterCook  *
 
                   BLACK OLIVES WITH TOMATOES AND CAPERS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Olive oil
    3       md           Garlic cloves, chopped fine
    1       sm           (3oz) onion, coarsely
                         -chopped
   16       oz           Can salt free whole tomatoes
    1       c            (about 48) medium sized
                         -canned, low salt, pitted
                         -black olives,drained and
 
   Most of us tend to think of olives as a salty-fatty
   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 concentration-on 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 1/2 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, 5-7 minutes.  Serve over cooked pasta. Serves
   4.
  
 
 
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