Olive Sauce with Tomatoes
Ingredients
2 cups
- Pitted green olives 12-15
- Pitted black olives 12-15
- Tomato pulp (about 250 g) 1 can
- Tomato paste (as needed) 1-2 tbsp (17–33 g)
- Capers 1 tsp (3 g)
- Olive oil 3 tbsp
- Parsley 0.5 bunch
- Sugar 1 tsp (5 g)
- Dried oregano 0.5 tsp
- Dried basil 0.5 tsp
- Garlic a few cloves
- Fresh hot pepper (“chili”) a little
- Salt to taste
Step-by-step recipe
Oil and tomatoes
Homemade olive sauce is a very versatile make-ahead staple that goes with many dishes. But it works best on a pizza with cheese and olives. The proportions of the ingredients are fairly loose, and you can vary them widely, cutting the calories. What matters is to have enough olives. If you can, buy natural, undyed olives, though even completely black ones from any store will do.
Flavor the olive oil. To do this, heat it in a frying pan over medium heat and fry flattened garlic cloves and a little fresh “chili” in it until the garlic starts to turn golden. Once the oil is flavored, you can throw them away.
Warm the tomatoes in the oil. Chop the tomato pulp (not necessarily to a purée, it can be quite coarse) and add it to the pan. Fresh tomatoes must first be peeled and seeded, and if they are not quite ripe, add 1–2 tbsp of tomato paste (17–33 g). Fry the tomato for 2–3 mins so it heats through.
Olives and herbs
We prepare the olives while the tomato heats.
Prepare the olives and add half of them to the tomato. Drain the black and green olives well. Slice half of the olives into thin rings and chop the other half in a blender into very small pieces. Add the chopped olives to the tomato and fry for a few minutes.
Simmer with the spices for 10 mins. At the same time add the olives sliced into rings, 1 tsp of sugar (5 g), salt, and 0.5 tsp each of dried oregano and basil. Stir the tomato with the olives and spices and simmer covered over medium heat for 10 mins. If you like, add “chili” to taste and a little more salt.
Add the herbs and capers. Pick the leaves off the parsley sprigs and chop them roughly with a knife. Add the herbs to the olive sauce along with 1 tsp of capers (3 g), which give it a special flavor. Simmer the sauce for another 2–3 mins, then remove from the heat.
Cool and store. Transfer the sauce to a jar or sauce boat and let it cool. After that you can put it in the refrigerator, where it keeps for up to a week, and use it for cooking.
Serving
For pizza: spread 2–3 tbsp of the sauce over the dough placed on a baking sheet or in a pan, then add the toppings.
For pasta: heat the required amount of sauce in a frying pan covered over low heat, then mix it with the cooked pasta.
Calories and macros
103 kcal
100 g
- Protein1 g4% of kcal
- Fat9.3 g83% of kcal
- Carbs3.2 g13% of kcal
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.