Salsa Del Solcondiments, salsa 1.00 8-oz 2.00 tablespoon olive oil 1.00 teaspoon sugar 2.00 cup tomatoes -- chopped & 1 seeded 0.33 cup pitted green olives -- 1 chopped 0.33 cup pitted greek olives -- 1 chopped 3.00 tablespoon fresh basil -- chopped 1.00 tablespoon capers -- drained 2.00 teaspoon red wine vinegar 1.00 teaspoon anchovy paste 1 onion -- cut into 8 wedges Preheat oven to 450 degrees. Place onion wedges on baking sheets, brushed with olive oil and sprinkled with sugar. Season with salt and pepper. Roast until golden brown, turning occasionally, about 30 min. Combine all remaining ingredients in large bowl. Chope roasted onion and remaining 1 tablespoon olive oil into tomato mixture. Season with salt and pepper. Makes 3 cups |
