1 28 ounce can plum tomatoes preferably San Marzano variety
2 tablespoons olive oil
2 garlic cloves chopped
2 tablespoons pine nuts
2 tablespoons golden raisins plumped in hot water then drained
1/2 cup black olives pitted and roughly chopped
2 tablespoons capers chopped
salt to taste
fresh ground black pepper to taste
Steps:
Drain tomatoes into a measuring cup Reserve 1/4 cup of packing juice Roughly chop tomatoes and set aside
In a medium saucepan heat olive oil over low heat until shimmering Add garlic and cook gently until soft but not brown Add tomatoes raise heat to medium and cook tomatoes until they are soft and broken down about 15 minutes Add a little reserved juice if necessary but keep the sauce very thick
Meanwhile toast pine nuts in a small dry skillet over medium heat until golden stirring or shaking and tossing often Stir into the sauce along with the raisins olive and capers Season sauce to taste and serve with fish or tossed with pasta
