Name: Fresh Tomato-Olive Sauce
Yield: Makes about 5 cups
Ingredients: 1 1/2 pounds plum tomatoes, cored, cut lengthwise into thin wedges; 12 Kalamata olives, pitted, sliced; 1/2 cup extra-virgin olive oil; 1/2 cup diced roasted red or yellow bell peppers from jar; 1/4 cup finely chopped red onion; 3 garlic cloves, minced; 2 tablespoons drained capers, coarsely chopped; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh Italian parsley; 1 tablespoon chopped fresh oregano; 1/2 teaspoon dried crushed red pepper

Fresh Tomato-Olive SauceMark Thomas

For the best flavor, use very ripe tomatoes and don't refrigerate the sauce. Toss it with pasta, spoon it onto baguette slices, or use it as a topping for grilled chicken, seafood, or tri-tip.

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