Recipe courtesy of Spike Mendelsohn
53 min
15 min
38 min
3 cups


  • 1 onion, finely chopped
  • 1 large carrot, finely chopped
  • 1/4 cup olive oil
  • 1 (28 ounce) can Roma tomatoes
  • 3 cloves garlic, finely diced
  • 1 teaspoon dried red pepper flakes
  • 1/2 cup capers
  • 1 cup pitted kalamata olives, chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste


In a medium pot over medium heat add oil, onion, carrots, season with salt and pepper and saute until slightly soft, about 5 minutes, stirring occasionally. Add tomatoes to a large bowl and using your hands crush them into small chunks. Add to the pot with onions and carrots and season with a bit of salt and pepper. Add garlic and red pepper flakes and let cook for 3 more minutes. Add remaining ingredients and let simmer uncovered for 30 minutes, stirring occasionally.

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