Ingredients
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- 1 Red Onion, halved and thinly sliced
- 1 jar Cento Roasted Peppers (12 oz)
- 2 fillets Cento Flat Fillets of Anchovies
- 1 can Cento Petite Diced Tomatoes (14.5 oz), drained
- 1 can Cento Pitted Green Olives (6 oz), drained
- 1 cup Cento Capote Capers, drained and rinsed
- 1/2 tsp Cento Crushed Red Pepper
- 1/4 cup Cento Red Wine Vinegar
- 1/2 tbsp Sugar
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/2 cup Fresh Parsley, chopped
Directions
Sauté onion in olive oil in a medium pan over medium heat until they just begin to color. Add the peppers and let simmer for approximately 10-15 minutes. Add the anchovies and stir until dissolved, then add drained tomatoes, olives, capers and crushed red pepper. Simmer for 5 minutes, then reduce heat to low and add the vinegar and sugar, let simmer a few minutes. Add salt and pepper. Top with parsley and serve at room temperature on top of crostini or toasted bread. Serves 4.
