Cacciatore Sauce

Ingredients

• •3 tablespoons olive oil
• •1 medium yellow onion, finely diced
• •4 cloves garlic, minced
• •1 large red bell pepper, diced
• •1 large green bell pepper, diced
• •1/2 cup dry red wine
• •1 can (28 oz) crushed tomatoes
• •1 can (14 oz) diced tomatoes
• •1/2 cup Kalamata olives, pitted and halved
• •2 tablespoons capers, drained
• •1 teaspoon dried oregano
• •1 teaspoon dried rosemary, crumbled
• •1/2 teaspoon crushed red pepper flakes
• •to taste salt and black pepper

Directions

1. 1Heat olive oil in a large heavy-bottomed saucepan or Dutch oven over medium heat.
2. 2Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. 3Add the garlic and both bell peppers and cook, stirring, until the peppers begin to soften, about 5 minutes.
4. 4Pour in the red wine and scrape up any browned bits from the bottom of the pan; let it reduce by half, about 3 minutes.
5. 5Stir in the crushed tomatoes and diced tomatoes, then add the oregano, rosemary, and red pepper flakes.
6. 6Bring the sauce to a gentle boil, then reduce the heat to low and simmer uncovered, stirring occasionally, for 40 minutes until thickened and deeply flavored.
7. 7Stir in the olives and capers during the last 5 minutes of cooking.
8. 8Season generously with salt and black pepper, then remove from heat and let the sauce rest for 5 minutes before using or storing.

💡 Cool completely before refrigerating; the sauce keeps for up to 5 days and tastes even better the next day.

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