Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon garlic, chopped
1/2 cup Kalamata olives, pitted and chopped
1/2 cup green olives with pimiento, chopped
1/4 cup capers, rinsed
1/2 cup red wine, or low-sodium broth as substitute
1 cup tomatoes, diced (fresh or canned)
29 ounces tomato puree
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes, adjust to taste
2 medium red bell peppers, cut into 1-inch pieces
1 tablespoon sugar
2 fresh sweet basil leaves, chopped

Directions

Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and sauté for 1–2 minutes until fragrant.

Stir in the Kalamata olives, green olives, and rinsed capers. Cook for 2–3 minutes, allowing flavors to blend.

Pour in the red wine and let it simmer for 2–3 minutes, reducing slightly.

Stir in the diced tomatoes, tomato puree, salt, red pepper flakes, and sugar. Mix until fully combined.

Add in the red bell peppers. Reduce heat to low and let the sauce simmer uncovered for 20–25 minutes, stirring occasionally.

Stir in chopped fresh basil just before serving for a burst of freshness.