Sauce with capers and olives

The sauce with capers and olives is a tipycal Mediterranean seasoning, very simple to prepare.
Peel the spring onions and chop finely. Then, wash the capers under running waters to remove all salt and pat dry them with a blotting paper. Pit the green olives and cut into rounds.

Scald the tomatoes in boiling waters for a few seconds, then remove them with a slotted spoon and let cool for some minutes. At this point, peel them, open in half, remove the seeds and shake it to get a pass (if you prefer you can use vegetable mill instead the mixer).

Brown the oil in a large and heavy bottom, add the spring onions and fry them over a low flame but they must not take color (to be clear, they don't be browned): add capers and olives, pour the mixture of tomatoes and cook for 20 minutes, stirring often. Few minutes before removing the sauce from the flame, add salt and season plenty with oregano and ground black pepper. Divide the sauce in clean and dry vessels, close them hermetically and sterilize for 20 minutes.

The sauce with capers and olives is an ideal sauce for pasta. You need only to warm up it in a saucepan, adding a little of oil, for few minutes before using. This sauce, so prepared, can be saved in your pantry for about 8-9 months and be used, without problems, by vegans, vegetarians and celiac.

For 6 jars 2.5 dl (6,8 fl oz)

- 2 kilograms of firm and ripe plum tomatoes ("San Marzano")

- 4 spring onions

- 5 tablespoons of extra vergin olive oil

- 80 grams/3 oz of salted capers

- 80 grams/3 oz of green olives

- oregano (6/7 teaspoon)
- extra virgin olive oil

- salt (about 2 tablespoon, but adjust according to your taste)
- fresh ground black pepper (about 3 teaspoon of pepper, but adjust according to your taste)

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