| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1995 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Pitted brine-cured green olives; left whole or |
|
|
; coarselychopped |
| 2 |
c |
Chopped tomatoes |
| 1/3 |
c |
Olive oil |
| 2 |
tb |
Minced garlic |
| 1 |
tb |
Tomato paste |
| 1/2 |
c |
Water |
| 3 |
|
Lemon slices; (1/4-inch-thick) |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Cayenne pepper |
INSTRUCTIONS
Bring medium pot of water to boil. Add olives and bring to boil. Drain
olives.
Combine tomatoes, oil, garlic and tomato paste in heavy small
saucepan; bring to boil. Reduce heat to medium-low and simmer 3
minutes. Add water, lemon, paprika, cayenne and olives. Boil until
liquid is reduced to sauce consistency, stirring often, about 5
minutes. Transfer to bowl and cool. Chill until cold. (Can be
prepared 3 days ahead. Cover and keep refrigerated.)
Makes about 3 1/2 cups.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 765 Calories (kcal); 74g Total Fat; (82% calories from
fat); 5g Protein; 29g Carbohydrate; 0mg Cholesterol; 170mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit;
14 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
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