Olive Con Pomodoro (Sauteed Black And Green Olives In Tomato Sauce)

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Mario Batali


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¼ cup extra-virgin olive oil

2 cloves garlic, chopped

8 ounces small black brine-cured olives, such as Gaeta, rinsed and patted dry

8 ounces small green brine-cured olives, such as Arbequina or Nyons, rinsed and patted dry

1 cup basic tomato sauce

1 spanish onion, cut into ¼ inch dice

4 cloves garlic, thinly sliced

3 tablespoons chopped fresh thyme

½ medium carrot, finely shredded

Two 28 ounce cans whole tomatoes


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