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extra-virgin olive oil onion garlic tomatoes basil capers salt freshly ground pepper red wine vinegar parsley
Viewed: 65 - Published at: 10 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 1/2 medium onion, finely chopped
- 1 large garlic clove, minced
- 1 pound fresh tomatoes, grated, or 1 can chopped tomatoes
- 1 basil sprig
- 1 tablespoon capers, rinsed and finely chopped
- Salt
- freshly ground pepper to taste
- 1 tablespoon red wine vinegar or sherry vinegar (more to taste)
- 1 to 2 tablespoons minced parsley or slivered basil (optional)
Method
- Heat 1 tablespoon of the olive oil in a medium heavy saucepan.
- Add the onion.
- Cook, stirring often, until tender, about five minutes.
- Stir in the garlic.
- Cook, stirring, until fragrant, about 30 seconds.
- Stir in the tomatoes, basil sprig, capers, salt and pepper.
- Bring to a simmer over medium-high heat, stir and reduce the heat.
- Simmer 10 to 15 minutes until cooked down and very fragrant.
- Remove the basil sprig.
- Stir in the vinegar, the remaining tablespoon of olive oil and the optional parsley or basil.
- Taste and adjust seasonings.
- Serve hot or cold.
