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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil at medium heat in a large pot. | 2. Dice the onion and add to the oil, stirring often. | 3. Mince the garlic and add to the pot, again stirring often. | 4. Dice the tomatoes and add to the pot, stirring often. | 5. Chop the parsley, and add it, the olive tapenade, and the basil to the mixture. | 6. Bring mixture to a boil, reduce heat to medium-low, and simmer uncovered for 10 to 20 minutes, or until the tomatoes mostly break up and the sauce thickens. | 7. ***Notes: You could substitute plain olives, green or black, minced, chopped, or sliced as to your preference (I haven't tried this), but I think the taste would be different since the tapenade has capers and other vegetables and seasonings in it that add to the sauce. ~ Fresh basil could also be used but I'm not sure about the correct substitution amount. The same goes for garlic powder in lieu of fresh garlic. ~ Sauce can easily be frozen in individual or family-sized portions for use later on. Store in plastic containers or strong ziploc bags. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1			28.0	6.537999999999999	0.77	0.07
garlic clove	4			-	-	-	-
rom tomato	12			-	-	-	-
olive tapenade	3 -4	tablespoons	capers	-	-	-	-
parsley	2 -3	tablespoons		0.0	0.0	0.0	0.0
basil	2 -3	tablespoons	dried	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.