Italian Meatballs In Caper-Tomato Sauce

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1 1/2 pounds plum tomatoes, peeled and chopped

2 tablespoons extra-virgin olive oil

1 tablespoon nonpareil capers, drained and chopped

1/2 teaspoon dried oregano

Kosher salt

1/2 cup crustless bread, torn in 1/2-inch pieces

3 tablespoons milk

1/2 pound ground pork

1/2 pound ground beef

1 large egg, lightly beaten

2 pitted kalamata olives, minced

1 tablespoon freshly grated Parmigiano-Reggiano cheese

1 tablespoon minced parsley

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