Serves: 8
Total Calories: 95

1 medium onion, finely chopped
3 tablespoons olive oil
3 cloves garlic, minced
1 (15-ounce) can diced tomato, drained
1/2 cup chopped, pitted, oil-cured black olives (about 20)
1/2 cup chopped pitted Spanish olives (about 14)
2 tablespoons chopped fresh basil leaves
salt and ground black pepper to taste

Cook the onion in 1 tablespoon of the oil in a large skillet over medium heat until it is tender, about 4 minutes. Add the garlic and tomatoes and cook over high heat until the tomatoes release their juice but still remain in visible pieces, 2 to 3 minutes. Remove from the heat add the olives, basil, remaining 2 tablespoons oil, salt, and pepper. Use immediately or store in the refrigerator for up to 2 weeks.




From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 95
Calories from Fat: 45

More Recipes from the Homemade in a Hurry Cookbook:
*Homemade Convenience
Baba Ghanouj
Basil Pesto
Citrus Zest
Curry Simmer Sauce
Flavored Oils
Flavored Vinegars
Hummus
Microwaved Beets
Muffaletta or Olive Salad
Nut Meal
Ponzu
Roasted Caramelized Garlic
Roasted Caramelized Onions
Roasted Peppers
Roasted Summer Vegetables
Roasted Winter Vegetables
Tapenade
Thai Peanut Sauce
Toasted Coconut
Toasted Nuts
Toasted Sesame Seeds