*  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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