Ingredients

• 1 pound pitted brine-cured green olives, left whole or coarsely chopped
• 2 cups chopped tomatoes
• 1/3 cup olive oil
• 2 tablespoons minced garlic
• 1 tablespoon tomato paste
• 1/2 cup water
• 3 1/4-inch-thick lemon slices
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper

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Instructions

1. Bring medium pot of water to boil. Add olives and bring to boil. Drain olives.
2. Combine tomatoes, oil, garlic and tomato paste in heavy small saucepan; bring to boil. Reduce heat to medium-low and simmer 3 minutes. Add water, lemon, paprika, cayenne and olives. Boil until liquid is reduced to sauce consistency, stirring often, about 5 minutes. Transfer to bowl and cool. Chill until cold. (Can be prepared 3 days ahead. Cover and keep refrigerated.)