Provencal sauce made with tomatoes, olives, capers and basil can be kept on...

Provencal sauce made with tomatoes, olives, capers and basil can be kept on hand in the freezer for quick dinners. Credit: Marge Perry

PROVENÇAL TOPPING

This recipe may be easily halved or doubled.

3 tablespoons olive oil

2 medium onions, chopped (about 2 cups)

6 garlic cloves, minced

2 (28-ounce) cans petite diced tomato

½ cup chopped green olives

½ cup chopped kalamata olives

½ cup lightly packed basil leaves, cut in thin strips*

2 tablespoon drained capers

½ teaspoon salt (plus more to taste)

1/4 teaspoon black pepper (plus more to taste)

MAKES ABOUT 8 SERVINGS

1. Heat the oil in a large deep skillet over medium heat. Add the onion and garlic and cook, stirring, until the vegetables are translucent and softened, about 4 — 5 minutes. Add the tomato, olives, capers, salt, pepper, and half the basil, and cook, stirring occasionally, 15 minutes.

2. Remove the pan from the heat and stir in the remaining basil. Taste and add salt and pepper if desired.

*To cut basil in strips, work in batches and pile the leaves up on top of each other. Cut the leaves across in strips and repeat.

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