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SPICY TOMATO SAUCE



Courtesy of Kikki

1/3 cup Frantoia Sicilian Extra Virgin olive oil

3 garlic cloves, minced

1 cup black olives, pitted, and roughly chopped

1 tsp red pepper flakes

3 t capers, drained

2- 28 oz San Marzano tomatoes, crushed by hand

1/4 c fresh basil leaves, hand torn

Fleur de Sel sea salt and freshly ground pepper corns to taste



Place a large sauce pan over medium heat and add olive oil, heating gently.

Add garlic and sauté 1minute.

Add olives, red pepper flakes, and capers.

Allow to cook for 2 minutes, stirring often.

Add tomatoes with juices and bring to slow boil.

Stir in basil leaves and season with salt and pepper. Simmer for another half hour.

Kikki uses this sauce for an eggplant parmesan recipe that is over the moon. She doubles the sauce ingredients for this dish.