Tomato Sauce with Olives and Capers

Summary

Ingredients

• 1 ¼ kg tomato (s)
• 1 ½ tablespoon capers, washed, drained and chopped
• 60 g olives, black, finely chopped
• 1 chilli pepper (s), pitted and finely chopped
• 2 shallot (s), finely chopped
• 4 clove (s) garlic, chopped
• 60 ml olive oil, plus approx. 2 - 3 tablespoons to drizzle over the tomatoes
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• some salt and pepper
• some parsley, dried, optional

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Instructions

1. Halve the tomatoes, drizzle 2 - 3 tablespoons of olive oil over each half, season with salt and pepper, sprinkle with a little parsley and then bake at 180 ° C for about 45 minutes - 1 hour until they are soft.
2. After baking, mash the tomatoes with a fork, for example.
3. Heat 60 mL olive oil and fry the shallots, garlic and chilli peppers over low heat for about 10 minutes. Then add the tomatoes over medium heat and simmer gently for about 5 minutes. Add balsamic vinegar, sugar, olives, capers and possibly a little salt (approx. 1 teaspoon) and pepper.
4. Let simmer for about 30 minutes, stir from time to time and reduce to the desired consistency.