Categories: Sauces-Gravies-Seasonings

Ingredients

• 1 (28 oz.) can chopped tomatoes
• 1 Tbsp. minced fresh basil
• 1 1/2 tsp. minced fresh oregano
• 1 tsp. minced garlic
• 3 Tbsp. pitted and chopped Kalamata olives, from about 10 whole
• 1/8 tsp. ground black pepper
• Salt

Directions

1. In the bowl of a food processor or blender, combine tomatoes, basil, oregano, garlic, olives and pepper. Pulse until thoroughly combined and smooth. Season with salt to taste.

2. Transfer sauce to a bowl, lightly cover with plastic wrap and refrigerate until needed.

3. makes 3 cups

4. Note: Leftover sauce will keep in the refrigerator for up to 1 week.

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