Ingredients

• 2 tbsp (7/8 oz) olive oil
• 2 cups (about 8 oz) zucchini, diced
• 1 cup onions, chopped (about ½ 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)

How-to