1. Heat the olive oil at medium heat in a large pot. 2. Dice the onion and add to the oil, stirring often. 3. Mince the garlic and add to the pot, again stirring often. 4. Dice the tomatoes and add to the pot, stirring often. 5. Chop the parsley, and add it, the olive tapenade, and the basil to the mixture. 6. Bring mixture to a boil, reduce heat to medium-low, and simmer uncovered for 10 to 20 minutes, or until the tomatoes mostly break up and the sauce thickens. 7. ***Notes: You could substitute plain olives, green or black, minced, chopped, or sliced as to your preference (I haven't tried this), but I think the taste would be different since the tapenade has capers and other vegetables and seasonings in it that add to the sauce. ~ Fresh basil could also be used but I'm not sure about the correct substitution amount. The same goes for garlic powder in lieu of fresh garlic. ~ Sauce can easily be frozen in individual or family-sized portions for use later on. Store in plastic containers or strong ziploc bags. ---------------------------------------------------------------------------
Nutrition
Ingredients
