Marinara Sauce

Ingredients

• 1-2 small fresh red chilies, according to taste (such as cascabel)
• 12 large pitted ripe olives, chopped
• 1 tablespoon drained capers
• 1/2 cup olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano leaves
• 1 lb ripe tomato or

  1 (16 ounce) can peeled tomatoes

Directions

1. 1

   Slice each chili and use the tip of a knife to remove seeds.

2. 2

   In a glass or ceramic bowl, marinate the olive, chilies and capers in 4 tablespoons oil for at least 1 hour. Meanwhile, gently sauté the onion and garlic in the remaining oil until golden. Add the oregano.

3. 3

   Peel fresh tomatoes; use spoon to scoop out seeds. Chop. (Strain canned tomatoes). Turn all ingredients into a large skillet and cook over medium to high heat until the mixture thickens and darkens slightly. Remove chilies.

4. 4

   Serve hot.