In a large skillet, cook 1 diced onion in 2 tbs olive oil over medium heat. Add 2 (14 1/2 ounce) cans diced tomatoes in juice, 10 pitted and chopped Kalamata olives, 1 tbs drained capers, 1 clove crushed garlic and a pinch each of dried thyme and red pepper flakes. Simmer 10 minutes. Stir in 1 tbs olive oil.