Makes About 3 Cups
This can easily be doubled if you’d like to have extra on hand for a quick pizza topping. You can also add diced grilled slices of eggplant for an extra-smoky twist.
- 2 tbsp (7/8 oz) olive oil
- 2 cups (about 8 oz) zucchini, diced
- 1 cup onions, chopped (about 1/2 large onion)
- 2 garlic cloves, peeled & chopped or minced
- 2 cups tomatoes (1 large or 2 medium tomatoes, about 19 oz), diced
- 1-2 tsp sugar (depending on acidity of the tomatoes)
- ¼ tsp salt
- ½ tsp coarsely ground black pepper
- ½ cup halved grape or cherry tomatoes (about 18 tomatoes, about 4 oz)
- 1 to 2 tbsp drained capers
- ¼ cup pitted kalamata and black olives, halved, preferably oil-cured (about 2¼ oz)
- ¼ cup chopped fresh basil, parsley, or oregano (optional)
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