Barbara’s Puttenesca Sauce

Source: Barbara Allen

Ingredients

• 2½ lbs. Vine Ripe Tomatoes, Peeled, Deseeded And Coarsely Chopped
• ¼ Olive Oil
• 3 large Garlic Cloves, Crushed
• 1 Balsamic Vinegar
• 10 Fresh Basil Leaves, Torn
• ⅓ cup Kalamata Olives, Cut Up
• 1 Capers
• Red Pepper Flakes, Or Fresh
• Jalepeno
• Salt

Method

Combine in a bowl, 0 to 24 hours ahead. Serve over pasta.