Title: Black olives with tomatoes and capers
 Categories: Appetizers
      Yield: 4 servings
 
      1 tb Olive oil
      3 md Garlic cloves, chopped fine
      1 sm (3oz) onion, coarsely
           -chopped
     16 oz Can salt free whole tomatoes
      1 c  (about 48) medium sized
           -canned, low salt, pitted
           -black olives,drained and
 
  Most of us tend to think of olives as a salty-fatty food.  But it's
  possible to buy low salt black olives, featured in the Mediterranean
  style sauce, that have all the good flavor without all of the salt.
  Yes, the capers that lend spark to the sauce are themselves salty;
  but you can cut down on their saltiness by choosing a brand that
  ranks salt further down, and thus in lesser concentration-on the
  ingredients list,and then draining and rinsing the capers well before
  adding them.  Serve with medium to large strands, ribbons, or shapes.
  
  broken by hand or chopped into about 4 pieces each 3 tbsp capers,
  drained and rinsed 1 tbsp balsamic or good quality red wine vinegar 1
  tbsp double concentrate tomato paste 2 tsp sugar 1/2 tbsp dried
  oregano
  
  In a large skillet or saucepan, heat the olive oil with the garlic and
  onion over moderate heat.  When they sizzle, add the tomatoes,
  breaking them up with your hands.  Then stir in the remaining
  ingredients. Simmer the sauce until it is thick but still slightly
  liquid, 5-7 minutes.  Serve over cooked pasta. Serves 4.