• Olive con Pomodoro (Sauteed Black and Green Olives in Tomato Sauce)
• Makes 2 Cups | Region: Le Marche | Book: Molto Italiano (Ecco 2005)
• This is a great antipasto that transcends an already perfect existence, a bowl of olives. Heated through, olives become more meaty, more visceral, more Nigella Lawson – in short, more of what we want and need when we are hungry.
• ¼ cup extra-virgin olive oil
• 2 cloves garlic, chopped
• 8 ounces small black brine-cured olives, such as Gaeta, rinsed and patted dry
• 8 ounces small green brine-cured olives, such as Arbequina or Nyons, rinsed and patted dry
• 1 cup basic tomato sauce

In a 10 to 12 inch sauté pan, heat the olive ovil over medium-high heat until hot. Add the garlic, increase the heat to high, and cook, stirring, until golden, about 2 minutes. Add the olives and cook for 3 minutes, or until softened.

Add the tomato sauce, lower the heat, and simmer for 15 to 20 minutes, occasionally basting the olives with the tomato sauce. Serve warm or at room temperature.

• Basic Tomato Sauce
• Makes 4 Cups
• ¼ cup extra-virgin olive oil
• 2 cloves garlic, chopped
• 1 spanish onion, cut into ¼ inch dice
• 4 cloves garlic, thinly sliced
• 3 tablespoons chopped fresh thyme
• ½ medium carrot, finely shredded
• Two 28 ounce cans whole tomatoes
• Salt

In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.

Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for 6 months.