Pissaladiere

2 Tbs. olive oil
2 garlic cloves, minced
1 lb. canned tomato puree or fresh tomatoes put through a food mill
salt and pepper
1 sprig Italian parsley
1 red bell pepper, roasted, peeled, and julienned
black olives
1 lb. (one sheet) puff pastry

To make the tomato sauce, sauté the garlic in olive oil for a minute, add the tomatoes, salt, pepper, and sprig of parsley. Bring to a boil and simmer for 30 minutes. Cool. Roll out the puff pastry. Top with the tomato sauce. Line the peppers in diagonal strips and place an olive in each section. Bake at 400 until the crust is crispy, about 20 minutes. Cut in squares and serve at room temperature.