Marinara Sauce

Bec's Note:

Serve the sauce hot with fresh cooked pasta. Makes about 2 cups. Preparation time does not include time to marinate.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 2.0 cups

• 1 -2 small fresh red chile , according to taste (such as cascabel)
• 12 large pitted ripe olives , chopped
• 1 tablespoon drained capers
• ½ cup olive oil
• 1 medium onion , finely chopped
• 2 garlic cloves , finely chopped
• 2 teaspoons chopped fresh oregano or ½ teaspoon dried oregano leaves
• 1 lb ripe tomatoes or 1 (16 ounce) can peeled tomatoes

Directions:

1. Slice each chili and use the tip of a knife to remove seeds.
2. In a glass or ceramic bowl, marinate the olive, chilies and capers in 4 tablespoons oil for at least 1 hour. Meanwhile, gently sauté the onion and garlic in the remaining oil until golden. Add the oregano.
3. Peel fresh tomatoes; use spoon to scoop out seeds. Chop. (Strain canned tomatoes). Turn all ingredients into a large skillet and cook over medium to high heat until the mixture thickens and darkens slightly. Remove chilies.
4. Serve hot.