Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 red bell pepper, seeded and chopped (about 1 cup)
  • 1 jalapeño pepper, seeded (if desired, for less heat) and finely chopped (about 1-2 tablespoons)
  • 1 (28-ounce) can crushed tomatoes (794g)
  • 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio (120 ml)
  • 1/4 cup pimiento-stuffed green olives, sliced (about 60 ml)
  • 2 tablespoons capers, drained (about 30 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/4 teaspoon sugar (1 ml) (optional, to balance acidity)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • 1 Bay Leaf (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell pepper, and jalapeño (if using) and cook for another 3 minutes, until fragrant.
  2. Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
  3. Stir in the crushed tomatoes, oregano, thyme, bay leaf (if using), and sugar (if using). Season with salt and pepper to taste.
  4. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally, allowing the flavors to meld.
  5. Remove from heat, stir in the sliced olives and capers. Remove Bay Leaf.
  6. Garnish with fresh parsley before serving.