Terra Americana

When a day drags on with endless challenges my soul cries out for comfort food.  For me, this recipe is as comforting as it gets.  Savory, salt and fulfilling this is a sauce that satisfies.

• 1 2oz tin of anchovies in oil
• 1 tbsp capers
• 1 medium sweet onion, chopped (1/2 cup)
• 2 cloves garlic, finely chopped
• 1/2  medium red bell pepper, coarsely chopped (1/2 cup)
• 1/2  medium yellow bell pepper, coarsely chopped (1/2 cup)
• 8-12 peeled, chopped roma tomatoes or 1 28oz can whole peeled tomatoes, undrained, cut up
• 1/2 tbsp Olio do Panne
• 1/3 cup sliced kalamata olives (optional)

In 10-inch skillet, heat oil over medium heat. Cook anchovies, onion, garlic and bell peppers in the anchovie oil for 4 to 5 minutes.  Stir frequently, until crisp-tender. Add tomatoes, olives and Olio do Panne. Heat to boiling. Reduce heat; simmer 20 to 25 minutes or until thickened, stirring occasionally. Stir in olives.  Serve over baked chicken or fish, or cooked pasta as desired.

More ideas if you love tomatoes;

• Scrambled eggs with tomatoes

• Pasta with Corn and Tomatoes

• Tomato, Artichoke and Olive Tapenade

• Tomato & Turkey Stew with kale and white beans

Photo Credit: Julie Cecchini