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Tomato Sauce with Olives

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This was a nice way to get back into the groove.  In Everyday Italian this recipe from Giada is a repeat of her Marinara Sauce, and then just add olives.

Well, first you have to let them swim in a little olive oil.

Let me just tell you about these olives.  GDL says to use mixed olives.  I was pretty excited to hit the olive bar.  Much to my surprise, the Publix in my new neighborhood didn’t have one.  I’m a little olive-impaired and wasn’t sure which direction to go in.  I wound up picking the basic black olives, and then the Sicilian style seemed appropriate.  Of course I had to go with one more, so I picked up the Lindsay Naturals California Green Ripe.  The label says they are buttery and melt in your mouth and for once there’s some truth in advertising.   Yum-O.

Toss in some fresh basil at the last minute and dinner is served.

This time I used fire-roasted tomatoes.  I didn’t  really notice a difference, but I am looking forward to the leftovers with some spaghetti squash tomorrow.

Eat Well and Savor.

 

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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