Fresh Tomato & Olive Salad

For the best flavor, use very ripe tomatoes and don’t refrigerate the sauce. Toss it with pasta, spoon it onto baguette slices.

1 1/2 pounds plum tomatoes, cored, cut lengthwise into thin wedges
12 Kalamata olives, pitted, sliced
1/2 cup extra-virgin olive oil
1/2 cup diced roasted red or yellow bell peppers from jar
1/4 cup finely chopped red onion
3 garlic cloves, minced
2 tablespoons drained capers, coarsely chopped
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1/2 teaspoon dried crushed red pepper

Combine all ingredients in large bowl; sprinkle with salt and pepper. Let stand at room temperature at least 1 hour and up to 2 hours to allow flavors to blend. Season to taste with salt and pepper