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Print this Recipe    Del Sol

Salsa del Sol
Makes 3 cups

1 onion, cut into 8 wedges
2 tablespoons olive oil
1 teaspoon sugar
2 cups chopped seeded tomatoes
1/3 cup chopped pitted green olives
1/3 cup chopped pitted Greek olives
3 tablespoons chopped fresh basil
1 tablespoon drained capers
2 teaspoons red wine vinegar
1 teaspoon anchovy paste

Preheat oven to 450 degrees. Place onion wedges on baking sheets,
brushed with olive oil and sprinkled with sugar. Season with salt
and pepper. Roast until golden brown, turning occasionally, about
30 min. Combine all remaining ingredients in large bowl. Chope
roasted onion and remaining 1 tablespoon olive oil into tomato
mixture. Season with salt and pepper.

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