Best Tomato Sauce With Olives Recipes

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FRESH TOMATO SAUCE WITH OLIVES



Fresh Tomato Sauce With Olives image

Provided by Marian Burros

Categories     easy, quick, pastas, main course

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 large clove garlic
12 ounces fresh, ripe tomatoes
8 oil-cured olives
A few sprigs fresh basil to yield 2 heaping tablespoons chopped
2 teaspoons olive oil
1/8 teaspoon salt
Freshly ground black pepper to taste
8 ounces cheese-filled tortellini
1 ounce Parmigiano Reggiano (1/3 cup coarsely grated)

Steps:

  • Bring water to boil in a covered pot for pasta.
  • Cut the garlic in half and, with food processor running, put through the feed tube to mince.
  • Wash, trim and cut the tomatoes in half; squeeze out seeds, and cut tomatoes into large chunks.
  • Pit the olives and cut up; wash the basil and cut up. Add the tomatoes, olives, basil and olive oil to the processor, and process until coarsely pureed. Spoon into a serving bowl, and season with salt and pepper.
  • Cook the tortellini according to package directions.
  • Coarsely grate the cheese.
  • When pasta is cooked, drain and mix immediately with the sauce. Sprinkle cheese on top.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 9 grams, Carbohydrate 63 grams, Fat 18 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 759 milligrams, Sugar 6 grams

TOMATO SAUCE WITH OLIVES



Tomato Sauce with Olives image

The Tomato Sauce with Olives recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 45m

Yield 4

Number Of Ingredients 12

800 grams tomatoes
2 onions
1 garlic clove
2 Tbsps olive oil
1 Tbsp Tomato paste
120 milliliters dry Red wine
1 tsp dried oregano
ground cilantro
Sea salt
freshly ground peppers
150 grams Feta
60 grams green Olives (pitted)

Steps:

  • Rinse the tomatoes, then blanch in boiling water. Peel the tomatoes and cut into quarters. Remove the core and coarely chop. Peel the onions, cut in half, and julienne. Peel and finely dice the garlic. Heat the olive oil in a pan, and sauté the onion and garlic. Mix in the tomato paste, sauté briefly, then deglaze with the wine. Mix in the tomatoes and the oregano, then season to taste with the coriander, salt, and pepper. Simmer for 20 minutes until thickened, stirring occasionally.
  • Drain the feta cheese, pat dry, and coarsely chop. Drain and slice the olives. Add the olives and feta cheese to the sauce. Adjust the seasoning if necessary, and serve.

Nutrition Facts : Calories 272.41 kcal, Fat 17.08 g, SaturatedFat 6.84 g, Protein 8.28 g, Carbohydrate 19.12 g, Sugar 0 g, Cholesterol 33.38 mg

PEPPER AND OLIVE TOMATO SAUCE



Pepper and Olive Tomato Sauce image

Looking for a new way to serve chicken or fish? Try topping with this sweet pepper and olive tomato sauce.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 9

1 tablespoon olive or vegetable oil
1 medium sweet onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1/2 medium red bell pepper, coarsely chopped (1/2 cup)
1/2 medium yellow bell pepper, coarsely chopped (1/2 cup)
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
2 tablespoons Muir Glen™ organic tomato paste
1/4 teaspoon crushed red pepper flakes
1/2 cup sliced pitted kalamata olives

Steps:

  • In 10-inch skillet, heat oil over medium heat. Add onion, garlic and bell peppers; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes, tomato paste and pepper flakes, breaking up tomatoes with spoon. Heat to boiling.
  • Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in olives.
  • Serve over baked chicken or fish or cooked pasta as desired.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 4 g, TransFat 0 g

FRESH TOMATO SAUCE WITH OLIVES AND BASIL



Fresh Tomato Sauce With Olives and Basil image

Provided by Molly O'Neill

Categories     easy, quick, condiments, appetizer

Time 20m

Yield Three cups

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
3 cloves garlic, peeled and minced
1 medium onion, peeled and finely chopped
4 medium ripe tomatoes, diced
1 cup fresh basil leaves, coarsely chopped
3 tablespoons pitted and chopped green olives
3 tablespoons pitted and chopped imported black olives
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Heat 1 teaspoon of the olive oil in a medium-size nonstick skillet over medium heat. Add the garlic and onion and cook, stirring often, for 5 minutes. Stir in the tomatoes and cook for 5 minutes.
  • Meanwhile, combine the basil and olives in a medium-size mixing bowl. Stir the tomato mixture into the basil and olives and let cool to room temperature. Stir in the remaining olive oil and season with salt and pepper.

Nutrition Facts : @context http, Calories 50, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 251 milligrams, Sugar 3 grams

TOMATO AND OLIVE SAUCE



Tomato and Olive Sauce image

Good sauce for olive lovers. I use it with my Recipe #421238 as the base. You can use any marinara sauce.

Provided by queenbeatrice

Categories     Sauces

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 6

1/4 cup olive oil
1 1/2 cups mixed olives, pitted and halved
1/4 cup capers
1 1/2 teaspoons red pepper flakes
1/4 cup basil, fresh, thinly sliced
4 cups marinara sauce

Steps:

  • In large saute pan, heat the oil over medium high heat. When almost smoking, add the olives, capers and red pepper flakes and saute for 3 minutes.
  • Reduce heat to low, carefully pour in marinara sauce and simmer until the flavors blend, about 10 minutes.
  • Stir in fresh basil.
  • Serve over pasta of choice.

Nutrition Facts : Calories 367.1, Fat 25, SaturatedFat 3.4, Sodium 1897.5, Carbohydrate 32.2, Fiber 3.2, Sugar 22.3, Protein 5.7

SPAGHETTI WITH OLIVES AND TOMATO SAUCE



Spaghetti with Olives and Tomato Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 16

1 pound dried spaghetti
1/4 cup olive oil
1 1/4 cups mixed olives, pitted and halved
1/2 tablespoon red pepper flakes, plus more if desired
3 cups tomato sauce, recipe follows
1/2 cup grated Parmesan
1/2 cup basil leaves, shredded
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
  • In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
  • Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

SPAGHETTI IN A LIGHT OLIVE AND TOMATO SAUCE



Spaghetti In A Light Olive and Tomato Sauce image

This dish has a fresh-from-the-garden taste. A piquant bite of olives. A good crunch of garlic. A sweet smooth of tomatoes!

Provided by Sandra Silver

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

olive oil
3 cloves garlic, chopped (large)
3 large fresh tomatoes, diced
16 green olives, chopped
16 black olives, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
spaghetti or vermicelli
freshly-grated pecorino cheese or freshly-grated parmesan cheese

Steps:

  • As you put the pasta into the boiling water, cover the bottom of a large sauce pan with olive oil.
  • Warm over medium heat.
  • Put in the garlic and allow it to flavor the oil.
  • Add the fresh tomatoes, green and black olives.
  • Saute for about 4 minutes until warmed.
  • Right before mixing with the cooked spaghetti, infuse the sauce with the fresh herbs.
  • Toss and sprinkle with the grated cheese.

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