Braised Olives in Tomato Sauce

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* Exported from MasterCook Mac *

 

Braised Olives in Tomato Sauce

 

Recipe By : Moosewood Restaurant New Classics, page 215

Serving Size : 1 Preparation Time :0:15

Categories : drinks and snacks vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 cups assorted brined green and black olives

2 tablespoons olive oil

4 garlic cloves -- peeled and chopped

2 teaspoons crushed fennel seeds

2 cups tomatoes -- chopped

fresh or drained canned

4 sun-dried tomatoes -- minced (4 to 6)

not oil-packed

2 tablespoons fresh oregano -- chopped

or 2 teaspoons dried

1/4 cup red wine -- optional

1/4 cup fresh parsley -- chopped

 

Use an assortment of your favorite olives in this dish. Served warm with

thick slices of bread for dipping into the savory sauce, this becomes a

substantial appetizer or side dish—almost a meal in itself.

 

Yields about 4 cups

Total time: 15 minutes

 

Rinse the olives and set them aside. In a nonreactive skillet or

saucepan, warm the oil and garlic on medium heat. When the garlic begins

to sizzle, add the olives, fennel seeds, tomatoes, sun-dried tomatoes,

oregano, and the red wine, if using. Cover and simmer on low heat for 10

minutes.

 

Remove from the heat, add the parsley, and serve warm.

 

PER 1-OUNCE SERVING: 48 CALORIES, 0.7 G PROTEIN, 4.5 G FAT, 2.5 G

CARBOHYDRATES, 0.5 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 443.8 MG

SODIUM, 0.7 G TOTAL DIETARY FIBER

 

Source: Moosewood Restaurant New Classics

Copyright 2001 by Moosewood, Inc.

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 959 Calories; 34g Fat (29%

calories from fat); 35g Protein; 150g Carbohydrate; 0mg Cholesterol;

4607mg Sodium

Food Exchanges: 8 Starch/Bread; 1 Lean Meat; 4 1/2 Vegetable; 5 1/2 Fat

 

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