Provencale-style Pasta Sauce

3 cups diced tomatoes (about 3 large)
1/2 cup roasted red bell peppers (available packed in jars), diced
1/4 cup plus 1 tablespoon olive oil
1/4 cup chopped fresh Italian parsley
8 Kalamata olives,* pitted, chopped
2 teaspoons minced fresh thyme or 1/2 teaspoon dried, crumbled
2 garlic cloves, minced
1 teaspoon capers, drained
1 anchovy fillet, minced

Combine all ingredients in large bowl.
Season to taste with salt and pepper.
*Black, brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets.

Makes about 3 cups