Fresh Tomato Sauce

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Fresh Tomato Sauce

 

1 can (28 oz.) Italian style (plum) tomatoes, drained

2 cloves garlic, finely chopped

1 TB fresh basil leaves, chopped OR 1 tsp. dried basil leaves

1 TB fresh parsley, chopped OR 1 tsp. dried parsley flakes

1 TB Parmesan cheese, grated

1 tsp. extra virgin olive or vegetable oil

1/2 tsp. salt

1/2 tsp. ground black pepper

4-1/2 cups (6 medium) fresh tomatoes, diced

3/4 cup Kalamata or ripe olives, pitted and cut in half

1 TB capers, OR pimiento stuffed green olives, chopped, optional

 

Place all ingredients except fresh tomatoes, olives and capers in food

processor or blender.

Cover and process until smooth.

 

Remove tomato mixture from food processor, to a large bowl.

 

Stir in fresh tomatoes, olives and capers.

 

Use sauce immediately, or cover and refrigerate up to 2 days.

 

Yield: 4 cups sauce.