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Ingredients
- 1 lb Pitted brine-cured green olives, left whole or possibly coarselychopped
- 2 c. Minced tomatoes
- 1/3 c. Extra virgin olive oil
- 2 Tbsp. Chopped garlic
- 1 Tbsp. Tomato paste
- 1/2 c. Water
- 3 x Lemon slices, (1/4-inch-thick)
- 1 tsp Paprika
- 1/2 tsp Cayenne pepper
Directions
- Bring medium pot of water to boil. Add in olives and bring to boil. Drain olives.
- Combine tomatoes, oil, garlic and tomato paste in heavy small saucepan; bring to boil. Reduce heat to medium-low and simmer 3 min. Add in water, lemon, paprika, cayenne and olives. Boil till liquid is reduced to sauce consistency, stirring often, about 5 min. Transfer to bowl and cold. Refrigeratetill cool. (Can be prepared 3 days ahead. Cover and keep refrigerated.)
- Makes about 3 1/2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 588g | |
| Calories 756 | |
| Calories from Fat 648 | 86% |
| Total Fat 73.4g | 92% |
| Saturated Fat 10.17g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 154mg | 6% |
| Potassium 1063mg | 30% |
| Total Carbs 28.89g | 8% |
| Dietary Fiber 7.8g | 26% |
| Sugars 11.89g | 8% |
| Protein 5.47g | 9% |
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