If you’re like me, you’ve reached a point in the gardening season when you wonder why you planted all those tomatoes. We’ve harvested several pounds already and the situation ain’t improving. Watch the blog for some creative solutions to having too many fresh tomatoes on your hands.
1 teaspoon oil 1 small onion, diced 1 clove garlic, minced 4 medium tomatoes, roughly chopped 1/4 cup black olives, quartered 1 tablespoons capers 1/2 teaspoon salt 1. Heat oil in a skillet over medium heat. Add the onions and sauté for 5 minutes, until soft. Add the garlic and sauté for 1 minute more. 2. Add the tomatoes, olives, capers, and salt and cook over medium-high heat for 10–15 minutes, until most of the liquid has evaporated. 3. Serve over grilled chicken, fish, pasta or rice.