Recipe: Easy Fresh Tomato Sauce (with garli, basil and olives)

EASY FRESH TOMATO SAUCE

2 teaspoons extra virgin olive oil, divided use
3 cloves garlic, peeled and minced
1 medium onion, peeled and finely chopped
4 medium ripe tomatoes, diced
1 cup fresh basil leaves, coarsely chopped
3 tablespoons pitted and chopped green olives
3 tablespoons pitted and chopped imported black olives
1/2 teaspoon kosher salt (plus more to taste)
Freshly ground black pepper (to taste)
Hot cooked pasta (for serving)

Heat 1 teaspoon of the olive oil in a medium nonstick skillet over medium heat. Add the garlic and onion, and cook, stirring often, for 5 minutes.

Stir in the tomatoes and cook for 5 minutes.

Meanwhile, combine the basil and olives in a medium mixing bowl. Stir the tomato mixture into the basil and olives, and let cool to room temperature. Stir in the remaining olive oil, and season with salt and pepper.

Serve with pasta.

Makes 4 servings
Source: The New York Times Country Weekend Cookbook by Linda Amster