Why I Love This Recipe
This sauce can be served over pasta, or if you want to get creative, you can have it with chickpeas or baked sweet potatoes.
Ingredients You'll Need
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.