Tuesday, September 24, 2013


2 tbsps olive oil
1 cup chopped onion
1 large garlic clove, minced
1 can (14-oz) whole peeled tomatoes and juice, do not drain
1 can (6-oz) tomato paste
1 cup water
1 cup sliced and quartered zucchini
1/2 cup sliced pitted ripe olives, drained
2 tbsp capers, drained
1/2 tsp salt

Heat the oil in a 3-quart saucepan; add the onion and garlic, saute until softened.  Add the tomatoes and juice, tomato paste, water, zucchini, olives, capers and salt; stir to break up the tomatoes.

Bring the mixture to a boil; reduce the heat and simmer, uncovered, 15 to 20 minutes.

Serve over your favorite cooked pasta.

May be covered and stored in the refrigerator for up to 3 days.

Yield: 4 cups.

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