If there are any leftovers... you can freeze this in a plastic bag (flatten it out), break off a piece whenever you need some, reheat it and there you go.
Ingredients:
- A big can of canned tomatoes
- ½ cup of olive oil
- 2-3 garlic cloves
- pickled capers (the small ones)
- bouillon cube (optional - use a 1/2 of a cube if you're not into salty sauces)
- 1-1½ tbsp dried oregano
- 1-1½ tbsp dried or fresh basil
- salt, pepper
Directions:
Submitted by vefehrm
- Heat the olive oil in a medium sized saucepan. Put it on medium.
- Use a garlic press and press the cloves into the saucepan. (Note: Don't burn the garlic - it may take less time than you'd think. Alternatively, take the saucepan away from the stove when you put in the garlic)
- Put in as many capers as you want.
- Open the can of tomatoes (or fresh ones if you'd rather use that), and pour it into the saucepan.
- Optional: Crumb the bouillon cube into the mixture for more flavour.
- Put in all the spices to taste and mix. Let boil for a few minutes.
- Done!
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