This pungent, quickly cooked sauce studded with olives and capers imparts the zesty flavors of southern France.

　　

Ingredients

yields 2 cups

　　1 cup finely chopped tomatoes

　　1/2 cup chopped pitted kalamata olives

　　1/4 cup chopped fresh parsley

　　2 tablespoons capers, drained

　　2 tablespoons lemon juice

　　Black pepper

　　1 tablespoon extra-virgin olive oil

　　2 garlic cloves, minced or pressed

　　1/2 teaspoon dried thyme

　　

Step 1

In a bowl, mix together the tomatoes, olives, parsley, capers, and lemon juice. Sprinkle generously with black pepper.

　　

Step 2

Warm the oil in a saucepan on low heat, add the garlic and thyme, and cook for a minute. Add the tomato mixture, increase the heat to medium-high, and simmer, stirring frequently, just until the tomatoes soften and become saucy, about 5 minutes.

　　

Ingredient Notes

Step 3

Dried thyme varies in freshness and potency, so use more or less depending on the strength and flavor of yours. If you have fresh thyme, use about 2 teaspoons.

　　

Serving & menu ideas

Step 4

Grill, broil, pan-fry, or poach your favorite fish (see page 152), and top it with Sauce Niçoise. It’s also good on shrimp or scallops. Stir some into Potato Salad with Green & White Beans (page 105) to transform it into a fresh new dish.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.