Recipe: Emeril's Portuguese Tomato Sauce (using plum tomatoes and olives)

EMERIL'S PORTUGUESE TOMATO SAUCE

2 tablespoons olive oil
1/4 cup chopped onions
1 tablespoon minced garlic
3 Italian plum tomatoes, finely chopped
1/3 cup pitted and halved black olives (such as Kalamata)
2 teaspoons finely-minced anchovy fillets (or 2 tsp anchovy paste)
1 tablespoon chopped parsley
1 tablespoon chopped basil
1 teaspoon chopped oregano
1 teaspoon salt
freshly-ground black pepper
1 stick (1/2 cup) chilled unsalted butter, cut in 8 pieces

Heat oil in a large skillet over high heat. Add onions and saute 1 minute.

Stir in garlic, tomatoes, olives, anchovies, parsley, basil and
oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes.

Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated.

Makes 1 1/3 cups of sauce
Source: Essence Of Emeril with Emeril Lagasse