Fresh Tomato Sauce with Capers & Olives
This sauce is a rich, chunky tomato sauce made with fresh tomatoes and loaded with flavorful bits of capers and olives. I make this sauce when tomatoes are in season: in the winter here in Florida, in late summer up North. If you can't find luscious ripe fresh tomatoes, use good imported canned plum tomatoes. (You'll need a 28-ounce can.) If you like anchovies, you can always chop a few and add them to the sauce.
Heat the olive oil in a large nonstick frying pan. Add the garlic and cook over medium heat until fragrant, about 1 minute. Reduce the heat to medium-low and add the onion. Cook until a rich golden-brown, 8 to 10 minutes. Add the tomato paste and oregano and cook for 2 minutes.
Add the tomatoes with their juices and the sugar, capers, olives, salt, and pepper and gently simmer the sauce, stirring often with a wooden spoon, until thick and richly flavored, about 10 minutes. Correct the seasoning, adding salt or sugar as needed.