Salsa Del Sol Recipe
- 1 8-ounce onion, cut into 8 wedges
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 2 cups chopped seeded tomatoes
- 1/3 cup chopped pitted green olives
- 1/3 cup chopped pitted Greek olives (such as Kalamata)
- 3 tablespoons chopped fresh basil
- 1 tablespoon drained capers
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- Preheat oven to 450°F. Place onion wedges on baking sheet. Brush with 1 tablespoon olive oil. Sprinkle with sugar. Season onion wedges with salt and pepper. Roast onion wedges until golden brown, turning occasionally, about 30 minutes.
- Combine all remaining ingredients in large bowl. Chop roasted onion. Mix onion and remaining 1 tablespoon olive oil into tomato mixture. Season salsa to taste with salt and pepper. (Salsa can be prepared 1 day ahead. Cover tightly and refrigerate. Bring salsa to room temperature before using.)
