2 Tbs. Olive Oil 4 Cloves Garlic 1/2 Onion 1/2 Red Pepper 1/2 Green Pepper
1 Can Whole Roma Tomatoes, 28 oz. 1/2 tsp. Thyme, dry 1/2 tsp. Oregano, dry 1/4 tsp. Black Pepper 1/4 tsp. Crushed Red Pepper 2 tsp. Capers 5 Jumbo Green Olives 2 tsp. Red Vinegar
Open tomatoes and place into a strainer.
Save the juice in a bowl under the strainer.
Let strain for at least half an hour.
Cut the tomatoes into thin slices.
Slice all of the tomatoes and place into the bowl with the juice.
Slice the onions and peppers as thin as you can.
Chop the garlic.
Gather and measure the spices and capers.
Slice the olives into circles.
Vinegar goes in later.
Place oil, garlic, peppers and onion into a pan.
Place pan onto the stove over high heat.
Cook and stir the vegetables for a few minutes.
Peppers and onions will soften and garlic will begin to turn light brown.
Add the tomatoes and juice to the pan.
Stir once or twice.
Add all other ingredients, minus vinegar, to the pan.
Mix everything together and bring to a boil.
Boil, cook and stir the sauce for about 4 or 5 minutes.
Remove from the heat and add the vinegar.
Mix well and the sauce is ready.
Note: This recipe does not call for salt because the capers and olives are already salted.
Sometimes the canned tomatoes will also have salt.
Taste the sauce and if you think that it needs some more salt you can add a pinch.
