2 28 oz cans diced tomatoes, drained
1 14 oz can diced tomatoes, drained
20 cloves garlic, peeled
3/4 cup pitted kalamata olives
1/4 cup drained capers
Heat olive oil in a large skillet over medium heat.
Add tomatoes to skillet.
Chop garlic very roughly (3-4 pieces per clove) and add to tomatoes.
Chop olives very roughly (2-3 pieces each) and add to tomatoes and garlic.
The sauce can now simmer almost indefinitely while you prepare the rest of the meal.
Add the capers and simmer 1 more minute before serving.
Pairs Well With
This sauce can be served over pasta, or if you want to get creative, you can have it with chickpeas or baked sweet potatoes.