A yummy, flavourful, colourful sauce perfect for pasta, lasagna, casseroles, chicken, almost anything! I whipped this up after getting a sweet deal on some half price organic roma tomatoes - all I can say is delicious!

Posted on: Mar 3, 2008

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Ingredients

1 tablespoon olive oil

1 small onion

4 garlic clove

12 roma tomato

3-4 tablespoons olive tapenade

2-3 tablespoons fresh parsley

2-3 tablespoons dried basil

Directions

1
Heat the olive oil at medium heat in a large pot.
2
Dice the onion and add to the oil, stirring often.
3
Mince the garlic and add to the pot, again stirring often.
4
Dice the tomatoes and add to the pot, stirring often.
5
Chop the parsley, and add it, the olive tapenade, and the basil to the mixture.
6
Bring mixture to a boil, reduce heat to medium-low, and simmer uncovered for 10 to 20 minutes, or until the tomatoes mostly break up and the sauce thickens.
7
***Notes: You could substitute plain olives, green or black, minced, chopped, or sliced as to your preference (I haven't tried this), but I think the taste would be different since the tapenade has capers and other vegetables and seasonings in it that add to the sauce. ~ Fresh basil could also be used but I'm not sure about the correct substitution amount. The same goes for garlic powder in lieu of fresh garlic. ~ Sauce can easily be frozen in individual or family-sized portions for use later on. Store in plastic containers or strong ziploc bags.

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Nutrition Facts
Serving Size 1 (141g) Recipe makes 6 servings The following items or measurements are not included below: tapenade
Calories 0
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
Vitamin A 0mcg		0%
Vitamin B6 0.0mg		0%
Vitamin B12 0.0mcg		0%
Vitamin C 0mg		0%
Vitamin E 0mcg		0%
Calcium 0mg		0%
Iron 0mg		0%
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Ingredients

Directions

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2

3

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5

6

7

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My Notes: