Fresh Tomato Olive Sauce Recipes

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FRESH TOMATO SAUCE WITH OLIVES

Provided by Marian Burros

Categories     easy, quick, pastas, main course

Time 30m

Yield 2 servings

Number Of Ingredients 9



Fresh Tomato Sauce With Olives image

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

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)

FRESH TOMATO SAUCE WITH OLIVES AND BASIL

Provided by Molly O'Neill

Categories     easy, quick, condiments, appetizer

Time 20m

Yield Three cups

Number Of Ingredients 9



Fresh Tomato Sauce With Olives and Basil image

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

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

FRESH TOMATO SAUCE

This is a fresh and delicious pasta sauce that is very simple to make. It is great to make in the summer when there is an abundance of fresh vegetables.

Provided by KARMELE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 35m

Yield 6

Number Of Ingredients 7



Fresh Tomato Sauce image

Steps:

  • In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
  • Mix ingredients well; cover and simmer for 30 minutes. Serve.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 13.4 g, Fat 9.4 g, Fiber 3.2 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 10.1 mg, Sugar 6.7 g

¼ cup olive oil
6 tomatoes, chopped
3 onions, minced
2 green bell peppers, minced
4 cloves garlic, minced
3 tablespoons white wine
salt and pepper to taste

FRESH TOMATO SAUCE

Categories     Blender     Garlic     Tomato     Sauté     Vegetarian     Kid-Friendly     Basil     Cookie     Small Plates

Yield Makes 8 servings

Number Of Ingredients 5



Fresh Tomato Sauce image

Steps:

  • Sauté the garlic in the olive oil until soft. Add the tomatoes, salt, and pepper and cook until the tomatoes begin to soften. Add all but a couple of tablespoons of the basil. Put the mixture in a blender and blend until smooth.

3 garlic cloves, crushed
1/2 cup olive oil
12 ripe Roma tomatoes, chopped
Salt and black pepper to taste
1/2 cup chopped basil

FRESH TOMATO MARINARA SAUCE

A rich, flavorful sauce that is healthy. Great for use in pasta, lasagna, and other casseroles. My favorite way to eat it is to pour over raw zucchini 'pasta' for an extra-fresh and tasty meal that's very healthy, too! A great recipe for using up extra-ripe tomatoes from your garden. Double the batch and freeze half; it freezes well.

Provided by KerriWarmus

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato     Marinara

Time 1h25m

Yield 6

Number Of Ingredients 15



Fresh Tomato Marinara Sauce image

Steps:

  • Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
  • Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.
  • Stir balsamic vinegar into the sauce.

Nutrition Facts : Calories 146.9 calories, Carbohydrate 16.5 g, Fat 7.4 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 402.9 mg, Sugar 10.5 g

3 tablespoons olive oil
½ onion, chopped
8 large tomatoes, peeled and cut into big chunks
6 cloves garlic, minced
1 bay leaf
½ cup red wine
1 tablespoon honey
2 teaspoons dried basil
1 teaspoon oregano
1 teaspoon dried marjoram
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon fennel seed
¼ teaspoon crushed red pepper
2 teaspoons balsamic vinegar, or more to taste

FUSILLI WITH FRESH TOMATO AND OLIVE SAUCE

Provided by Erin Renouf Mylroie

Categories     Olive     Pasta     Tomato     Vegetarian     Quick & Easy     Parmesan     Summer     Bon Appétit     California

Yield Serves 6

Number Of Ingredients 11



Fusilli with Fresh Tomato and Olive Sauce image

Steps:

  • Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl. Serve with remaining Parmesan cheese.

1/4 cup olive oil
1 cup Kalamata olives or other brine-cured black olives, pitted, chopped
1 medium onion, chopped
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1/2 pounds plum tomatoes (about 8 large), chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 pound fusilli, freshly cooked
1 1/2 cups coarsely grated Parmesan cheese (about 4 ounces)
1 cup chopped fresh basil

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