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Gypsy Sauce


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.