1 tablespoon olive or canola oil
2 tablespoons finely minced garlic
2 cups diced Roma (plum) tomatoes
4 tablespoons capers
1/4 cup nicoise olives
Salt and freshly ground pepper
1. Heat the oil and garlic in a heavy medium-size saucepan.
2. Add the tomatoes, capers, and olives. Stir and heat just to simmering
over medium heat. Season with salt and pepper to taste.
