This recipe came from Emeril Lagasse
- 1 onion, coarsely chopped
- 2 teaspoons chopped garlic
- 2 tablespoons olive oil
- 2 lbs roma tomatoes, peeled, cored and coarsely chopped
- 2/3 cup kalamata olive, pitted and halved
salt and pepper
Saute onion and garlic in olive oil over med. heat until translucent, about 5 minutes. Add tomatoes and olives and continue to cook until sauce thickens, about 25 minutes. Season with salt and pepper, to taste and serve warm.