Provencale-Style Pasta Sauce

Recipe Ingredients

2 cups	125g / 4.4oz	Diced tomatoes
1/2 cup	118ml	Roasted red bell peppers
1/4 cup	59ml	Plus 1 tbsp olive oil
1/4 cup	36g / 1.3oz	Chopped italian parsley
8		Kalamata olives - -
		Chopped
2 teaspoons	10ml	Minced fresh thyme - or 1/2 teaspoon
		Crumbled
2		Garlic cloves - minced
1 teaspoon	5ml	Capers - drained
1		Anchovy fillet - minced

Recipe Instructions

Combine all ingredients in large bowl. Season to taste with salt and pepper. *Black, brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets.

Source:
Jane Allen King, renowned caterer and cook

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