Confit Provençal aux Tomates
Provençal tomato spread

This spread uses quintessential ingredients from the south of France. This is great served on its own with crackers or bread. I also use it to accompany seared or grilled tuna. If you can’t find nicoise olives, substitute another rich, black olive. Makes about 2 ½ cups.

4 tablespoons olive oil
1 red medium bell pepper, peeled, finely chopped
1 large onion, finely chopped (1 ½ cups)
3 to 4 cloves of garlic, finely chopped
2 tomatoes, peeled, seeded and chopped (1 cup)
6 to 8 sun-dried tomatoes, chopped (¾ cup)
12 Nicoise olives, chopped
3/4 tablespoon capers
2 cups chopped fresh basil

In a small sauté pan, warm the oil over medium heat. Add bell pepper, onions, and garlic and cook until soft. Add the chopped tomatoes, sun-dried tomatoes, olives and capers and cook gently. Remove from heat. When cool, add the basil. Add coarse salt and pepper to taste.

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From "The Sharper Your Knife, the Less You Cry," Viking/Penguin, all copyright reserved 2007