Braised Olives with Tomatoes

Name: Braised Olives with Tomatoes
Yield: makes 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 large onions, thinly sliced; 1 pound olives, preferably a combination of black and green, rinsed, and pitted if you have time; 3 cups chopped tomatoes (canned are fine); Salt and black pepper to taste; Several fresh thyme sprigs, or 1 tablespoon fresh oregano leaves or 1 teaspoon dried, or about 1/4 cup coarsely chopped fresh basil leaves; 1 tablespoon balsamic or sherry vinegar or fresh lemon juice

December 14, 2011

An unusual preparation, though you might not think so if it included meat. I like it best with a combination of medium-sized black olives, like Kalamatas, and large green ones, particularly the type that come from Sicily, but any combination will do. A great side dish, especially with sautéed chicken, useful too as a topping for Crostini (page 41) or—thinned if necessary—as a pasta sauce. If the olives are very, very salty—only an occasional problem—parboil them in water to cover for a few minutes before starting.

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