Ingredients
6# 6oz Diced Tomato
1 # Onion ( large diced )
8oz Anchovie Fillet ( in oil )
1c Red Wine
1.5c Kalamata Olives ( pitted / sliced )
1c Capers
2oz Garlic ( fresh / sliced )
2oz Extra Virgin Olive Oil
2c Flat Leaf Parsley ( rough chopped )
2TBSP Crushed Chilis
1TBSP Black Pepper ( fresh )
1tsp Kosher Salt Or to taste
Preparation
Method: Sautee onions until soft, add anchovies, garlic, chilis, pepper & salt. Cook until anchovies disolve. Add kalamata olives, capers & wine, cook 3 min. Add tomatoes and cook to 185’ Remove from heat and add Italian Parsley.
