- 2 [28 ounces / 796 mL] cans italian, round tomatoes
- 8 ounces [250 mL] olive oil
- About 2 cloves garlic
- 1 large onion
- About 32 stuffed olives sliced in 4
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] pepper
- 1 teaspoon [5 mL] italian spices
- 1 teaspoon [5 mL] basil
- 1 teaspoon [5 mL] oregano
- 6 spurts of Tabasco [optional]
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- Brown garlic and onion in olive oil.
- Add salt, pepper, italian spices, basil, oregano, tomatoes and Tabasco.
- After a few minutes of cooking, squash the tomatoes.
- Add olives and simmer about 45 minutes.
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