About the author:Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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About This Recipe
Yield:
serves 4
Active time:
15 minutes
Total time:
15 minutes
Ingredients
2 tablespoon olive oil
3 anchovy fillets, roughly chopped
1 tablespoon freshly minced garlic (about 3 medium cloves)
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can whole peeled tomatoes, roughly broken up by hand
1/2 cup black olives, preferably oil-cured, pitted and coarsely chopped
2 tablespoon capers, drained
1/4 cup coarsely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
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