Tomato-Olive Provencal Sauce
- 6 Roma tomatoes, roughly chopped
- 1 cup nicoise olives, pitted
- 1 cup roughly chopped red onion
- 2 garlic cloves
- 2 limes, juiced
- 1 sprig marjoram, leaves only
- 1/2 cup olive oil
- Salt and freshly ground black pepper
Combine all ingredients in a food processor and pulse until well mixed but still chunky. Season, to taste, and serve.
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