Provencal Raito - cooking recipe

Ingredients

1 tablespoon olive oil
2 large onions, chopped finely
4 large garlic cloves, peeled and crushed
1 liter full-bodied red wine, such as Cotes du Rhone
2 cloves
2 cups water
1 1/4 lbs tomatoes, seeded and coarsely chopped
1 bay leaf
1/2 cup chopped fresh herb (basil, thyme, rosemary, savory, parsley)
salt and pepper
1/3 cup black nyons or nicois olive, pitted and chopped finely
3 tablespoons capers, drained, rinsed and chopped finely
2 -3 tablespoons chopped fresh parsley

Preparation

1. Heat the oil in a large, heavy-bottomed casserole over low heat and add the onions. Saute stirring frequently, until the onions begin to brown, about 20 minutes.
2. Add one of the garlic cloves and saute with the onions, stirring, until the garlic just begins to color, about one minute.
3. Add the cloves and wine. Raise the heat to medium high and bring to a boil. Boil for 5 minutes.
4. Add remaining garlic, water, tomatoes, bay leaf, herbs, 1/2 teaspoons salt and pepper. Bring back to a boil.
5. Reduce heat to low and simmer uncovered for 1.5 hours, stirring from time to time. The mixture should be thick and reduced by about half. Most but not all of the liquid will have evaporated. Remove from heat.
6. Remove the cloves and bay leaf and discard. Put the sauce through a food mill with the fine blade or food processor.
7. Return to the pot and stir in olives and capers. Heat through over medium heat for about 15 minutes. Taste and adjust salt and pepper. Just before serving stir in parsley.
** Note this sauce can be refrigerated for 3 days or frozen.