Yields
4 servings
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ingredients
3
Tbsp (50 mL) vegetable oil
1
red onion, diced
1
shallot, minced
2
clove garlic, minced
1
cup (250 mL) white wine
1
can 28 oz (796 mL) diced tomatoes, drained
1 ½
cup (375 mL) 35 % cream
⅓
cup (75 mL) kalamata olives
¼
cup (50 mL) capers
Kosher salt and pepper to taste
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directions
Step 1
In a skillet, heat oil over medium heat. Cook onions and shallots until soft and translucent, about 7 minutes. Add garlic, and continue cooking for 1 additional minute. Add wine, and simmer, until reduced by half, about 4 minutes. Add tomatoes and simmer for 20 minutes. Add cream, olives and capers and simmer for about 7 minutes.
Adjust seasoning to taste.