Portuguese Sauce

Photo: flickr user Geoff Peters 604

Ingredients

2 tablespoons Olive oil

cup Chopped onions

1 tablespoon Minced garlic

3 Italian plum tomatoes finely chopped

cup Pitted and halved black olives

(such as Provencal, Greek or Italian)

cup Halved pimiento-stuffed green olives

2 teaspoons Finely-minced anchovy fillets

(or 2 tsps anchovy paste)

1 tablespoon Chopped parsley

1 tablespoon Chopped basil

1 teaspoon Chopped oregano

1 teaspoon Salt

Freshly-ground black pepper

1 stk Chilled unsalted butter cut in 8 pieces

Preparation

Heat oil in a large skillet over high heat. Add onions and saute 1 minute. Stir in garlic, tomatoes, black and green olives, anchovies, parsley, basil and oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes.

Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated.

This recipe yields 1 1/3 cups of sauce.