Great as a sauce for salads, steamed veggies or on fresh sourdough bread with a drizzle of olive oil
Prep time 20 minutes + cooking time 10 min.
You will need:
- 1 tin (400 ml) of tomato puree (Mutti is an excellent brand)
- 1 handful of capers
- 1 handful of Kalamata olives
- 1 red onion
- 3 tbsp. apple cider vinegar
- 3 tbsp. extra virgin olive oil
- sea salt, pepper
Slice thinly the onion and sweat it in a pan under medium heat until translucent and soft.
Meanwhile, chop the capers and olives in small bits.
Throw them in the pan and add the tomato puree. Reduce the heat to low, stir well and cover. Leave to simmer for 10 minutes. Add the oil, vinegar and salt and pepper to taste.
Leave to cool and keep in a clean jar in the fridge for up to 5 days.