2 28 oz cans of whole peeled tomatoes
2-4 cloves of garlic sliced thin
3 T olive oil
1/2 can Black Olives, sliced
1 cup sliced red vinegar peppers
2 T of capers drained and rinsed
2 T chopped fresh Parsley
1 T chopped fresh Basil
1T chopped fresh Oregano
Process tomatoes in a food processor or blender with short quick bursts. Do not over process
In a 12 inch saute' pan, add Olive Oil (I always let the pan get hot first). Add garlic and saute' until fregrant. Add tomatoes bring to a boil, add peppers and capers, then reduce to a simmer. Add olives, parsley, oregano, and basil. Cook 20 minuts.
If using dried seasoning reduce each by 2/3 and add with tomatoes.