16 OUNCE CAN OF TOMATOES.
1/4 CUP OF OLIVE OIL PLUS 4 TABLESPOONS.
1 TABLESPOON OF BASIL (MORE IF FRESH).
1/2 TEASPOON OF OREGANO.
1 TEASPOON OF PARSLEY (PREFERABLY FRESH).
4 CLOVES OF THINLY SLICED GARLIC.
15 SICILIAN BLACK OLIVES (MINCED).
10 ITALIAN GREEN OLIVES (MINCED).
2 TABLESPOONS OF CAPERS (LEAVE WHOLE).
FRESHLY GROUND PEPPER (FOR USE IN THE LAST 3 MINUTES OF COOKING).
1 OR 2 DRIED CHILI PEPPERS.
1/4 CUP WHITE WINE OR DRY VERMOUTH (DAD USES VERMOUTH).
Squeeze by hand all juices from the tomatoes and mash with a fork. Preserve the liquid for juice, if the sauce starts to get too thick.
Sauté 2 cloves of garlic and the broken chili peppers in 1/4 cup of olive oil, until the garlic is lightly brown. Add the tomatoes, which must be well drained to avoid splattering. (NOTE: There should be a rim of oil around the edge of the pan.)
Cook covered over medium heat for 10 minutes. Then, lower flame to a low simmer. Add the basil, oregano, and parsley and cook for 5 minutes, uncovered.
While the sauce is still cooking, sauté 2 cloves of garlic, the olives and capers in 4 tablespoons of olive oil for 5 minutes. A chili pepper can be added to make it extra spicy. Then, add the wine or vermouth to the olives and capers and cook for 3 minutes.
Add the olives and capers to the sauce and mix. Add fresh ground pepper and cook for 3-5 minutes. Serve over pasta, poultry eggplant, zucchini, etc.