Tomato sauce with olives and capers

Ingredients for 4 servings:

• 1 ¼ kg tomatoes
• 1 ½ tbsp capers, washed, drained and chopped
• 60 g black olives, finely chopped
• 1 chili pepper(s), pitted and finely chopped
• 2 shallots, finely chopped
• 4 garlic cloves, chopped
• 60 ml olive oil, plus about 2 – 3 tbsp for drizzling over the tomatoes
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• some salt and pepper
• some parsley, dried, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Halve all the tomatoes, drizzle each half with 2-3 tablespoons of olive oil, season with salt and pepper, sprinkle with a little parsley and then bake at 180°C fan oven for approx. 45 minutes to 1 hour until soft. After baking, mash the tomatoes with a fork, for example. Heat 60 ml of olive oil and fry the shallots, garlic and chili pepper over low heat for approx. 10 minutes. Then add the tomatoes over medium heat and simmer gently for approx. 5 minutes. Add the balsamic vinegar, sugar, olives, capers and, if desired, a little more salt (approx. 1 teaspoon) and pepper. Simmer for approx. 30 minutes, stirring occasionally, until the mixture has reduced to the desired consistency.