I found the secret of great tomato sauce- adding a puree of capers, and olives at the end. This requires Italian tomatoes, purchased at R. Field’s in the Beretania Foodland.

Ingredients:

28 ounce can Strianese Italian Roma tomatoes

1 1/2 cups Stranese strained tomatoes (this is tomato sauce in a bottle at R. Field’s)

4 -5 cloves garlic, minced

1 small onion, diced

1-2 tsp red pepper flakes

2 TBS extra virgin olive oil

2 TBS fresh basil, chopped

1 tsp fresh thyme, chopped

2 TBS capers

6- 8 Kalamata olives, pitted and chopped

6–8 green olives, pitted and chopped

Directions:

1. Heat oil in a large saucepan, add garlic, onions, and red pepper flakes.
2. Cook until the onion turns translucent.
3. Add the can of Roma tomatoes. You can either crush them in a bowl first with your fingers (this is fun) or use a potato masher when they are in the pan. Crush until the whole tomatoes break down into a chunky sauce.
4. Bring to a bubbling simmer and turn the heat down.
5. Add spices, add 1 TBS of the whole capers. Add one cup of the tomato sauce. Continue to simmer
6. In a blender, or in a small bowl with a hand mixer, combine remaining 1 TBS capers, the green and black olives, then 1 / 2 cup of tomato sauce. Blend this into a puree.
7. Add to sauce. Add more tomato sauce, if needed to adjust to desired thickness.
8. Use this sauce over vegetables, or your favorite pasta.