- 1/4 cup olive oil
- 2 cups sliced onions
- 1/2 cup drained oil-packed sun-dried tomatoes, chopped
- 1/2 cup chopped pitted brine-cured black olives (such as Kalamanta)
- Heat oil in a heavy large skillet over low heat. Add onions, sauté until dark brown, occasionally scraping up brown bits, about 30 minutes Transfer onions to processor. Add tomatoes and olive. Using on/off turns, process until chunky paste forms (do not puree). Season with pepper. Cool. (Can be made one week ahead. Cover; chill. Bring to room temperature before using.)