Salsa Del Sol

Name: Salsa Del Sol
Ingredients: 1 8-ounce onion, cut into 8 wedges; 2 tablespoons olive oil; 1 teaspoon sugar; 2 cups chopped seeded tomatoes; 1/3 cup chopped pitted green olives; 1/3 cup chopped pitted Greek olives (such as Kalamata); 3 tablespoons chopped fresh basil; 1 tablespoon drained capers; 2 teaspoons red wine vinegar; 1 teaspoon anchovy paste

10 ingredients

13 steps

Ingredients

1 8-ounce onion, cut into 8 wedges
2 tablespoons olive oil
1 teaspoon sugar
2 cups chopped seeded tomatoes
1/3 cup chopped pitted green olives
1/3 cup chopped pitted Greek olives (such as Kalamata)
3 tablespoons chopped fresh basil
1 tablespoon drained capers
2 teaspoons red wine vinegar
1 teaspoon anchovy paste

Directions

1

Preheat oven to 450F.
2

Place onion wedges on baking sheet.
3

Brush with 1 tablespoon olive oil.
4

Sprinkle with sugar.
5

Season onion wedges with salt and pepper.
6

Roast onion wedges until golden brown, turning occasionally, about 30 minutes.
7

Combine all remaining ingredients in large bowl.
8

Chop roasted onion.
9

Mix onion and remaining 1 tablespoon olive oil into tomato mixture.
10

Season salsa to taste with salt and pepper.
11

(Salsa can be prepared 1 day ahead.
12

Cover tightly and refrigerate.
13

Bring salsa to room temperature before using.)