INGREDIENTS
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2 Tbsp extra virgin olive oil
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1 Tbsp garlic, chopped
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1/2 cup kalamata olives, pitted and chopped
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1/2 cup green olives with pimiento, chopped
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¼ cup small capers, rinsed
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1/2 cup red wine
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1 cup tomatoes, diced
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29 oz can tomato puree
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1/2 tsp salt
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1/4 tsp crushed red pepper flakes
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2 medium red bell peppers, cut in 1-inch pieces
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1 Tbsp sugar
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2 fresh sweet basil leaves, chopped