Tomato And Olive Sauce Recipes

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SPAGHETTI WITH OLIVES AND TOMATO SAUCE

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 16



Spaghetti with Olives and Tomato Sauce image

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.

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

FRESH TOMATO-OLIVE SAUCE

Provided by Michael Chiarello

Yield Makes about 5 cups

Number Of Ingredients 11



Fresh Tomato-Olive Sauce image

Steps:

  • Combine all ingredients in large bowl; sprinkle with salt and pepper. Let stand at room temperature at least 1 hour and up to 2 hours to allow flavors to blend. Season to taste with salt and pepper.

1 1/2 pounds plum tomatoes, cored, cut lengthwise into thin wedges
12 Kalamata olives, pitted, sliced
1/2 cup extra-virgin olive oil
1/2 cup diced roasted red or yellow bell peppers from jar
1/4 cup finely chopped red onion
3 garlic cloves, minced
2 tablespoons drained capers, coarsely chopped
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1/2 teaspoon dried crushed red pepper

BAKED FISH WITH TOMATO-OLIVE SAUCE

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Baked Fish with Tomato-Olive Sauce image

Steps:

  • Preheat the oven to 425˚. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and cilantro stems and cook, stirring, until softened, 3 to 4 minutes. Add the rice and stir to coat. Add 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork.
  • Meanwhile, pour the tomatoes into a 9-by-13-inch baking dish and roughly crush them with your hands. Mix in the remaining 3 tablespoons olive oil, chopped cilantro, olives, garlic, 1/2 teaspoon salt and a few grinds of pepper. Chop 1 pickled jalapeño and stir it into the sauce. Season the fish with salt, pepper and the chili powder. Place skin-side down in the dish and spoon some of the sauce on top.
  • Bake until the fish is cooked through and the sauce is bubbling, 15 to 20 minutes. Divide the rice and fish among plates. Serve with lime wedges and the remaining pickled jalapeños and carrots.

Nutrition Facts : Calories 530, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 63 milligrams, Sodium 1001 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 40 grams, Sugar 5 grams

1/4 cup extra-virgin olive oil
1/2 white onion, diced
1 tablespoon minced cilantro stems, plus 1/4 cup chopped leaves
1 cup long-grain white rice
Kosher salt and freshly ground pepper
1 14-ounce can cherry tomatoes
1/3 cup pimiento-stuffed olives (about 20), roughly chopped
2 cloves garlic, minced
1 cup whole pickled jalapeños with carrots
4 snapper or sea bass fillets (about 6 ounces each)
1/2 teaspoon chili powder
Lime wedges, for serving

TOMATO AND OLIVE SAUCE

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



Tomato and Olive Sauce image

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

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

PENNE WITH ROASTED-TOMATO SAUCE, ORANGE, AND OLIVES

Categories     Olive     Pasta     Tomato     Roast     Low Fat     Vegetarian     Dinner     Orange     Summer     Winter     Healthy     Noodle     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11



Penne with Roasted-Tomato Sauce, Orange, and Olives image

Steps:

  • Position 1 rack in bottom third of oven and 1 rack in middle of oven; preheat to 450°F. Spray 2 rimmed baking sheets with nonstick spray. Spread tomatoes on 1 sheet and onion on second sheet. Drizzle 1 tablespoon oil over vegetables on each. Sprinkle garlic and orange peel over both. Sprinkle with salt and pepper. Roast until vegetables are very tender and brown around edges, stirring occasionally, about 30 minutes for onion and 45 minutes for tomatoes. Cool slightly. Pour 1/4 cup orange juice over vegetables on each sheet, scraping up any browned bits from bottom of sheets.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Add tomato and onion mixtures, basil, and olives to pasta. Stir over medium heat until heated through, adding enough reserved pasta cooking water to moisten. Transfer to bowl. Sprinkle with cheese.

Nonstick vegetable oil spray
2 pounds plum tomatoes, each cut into 6 wedges
1 onion, halved lengthwise, cut into thin wedges
2 tablespoons extra-virgin olive oil
4 garlic cloves, coarsely chopped
1 tablespoon grated orange peel
1/2 cup orange juice
2 cups penne (about 8 ounces)
3/4 cup chopped fresh basil
1/4 cup chopped pitted Kalamata olives
1/4 cup freshly grated pecorino Romano cheese

PAN-FRIED CHICKEN WITH TOMATO & OLIVE SAUCE

A rustic, Italian-inspired chicken recipe that's perfect for using up a glut of tomatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Yield Serves 2

Number Of Ingredients 9



Pan-fried chicken with tomato & olive sauce image

Steps:

  • Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 4-5 mins. Turn the chicken over, add the onion and cook 4-5 mins more. Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft.
  • Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy. Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through. Serve scattered with the rest of the basil.

Nutrition Facts : Calories 353 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.15 milligram of sodium

2 tbsp olive oil
2 boneless, skinless chicken breasts
1 small onion , halved and very thinly sliced
2 garlic cloves , shredded
400g ripe tomatoes , finely chopped
1 tbsp balsamic vinegar
6 pimiento-stuffed green olives , thickly sliced
300ml chicken stock
generous handful basil leaves

PASTA WITH UNCOOKED TOMATO AND OLIVE SAUCE

Categories     Olive     Pasta     Tomato     Vegetarian     Quick & Easy     Mozzarella     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 9



Pasta with Uncooked Tomato and Olive Sauce image

Steps:

  • In a large bowl combine tomatoes, bell pepper, garlic, mozzarella, olives, oil, vinegar, and salt and pepper to taste and let sauce stand 30 minutes.
  • While sauce is standing, in a 6-quart kettle bring 5 quarts salted water to a boil. Add pasta and cook until_al dente_.
  • Drain pasta well and transfer to bowl containing sauce. Add herbs and toss well.

3 medium vined ripened tomatoes, seeded and chopped
1 medium yellow bell pepper, chopped fine
2 garlic cloves, to taste, minced
1 cup coarsely grated mozzarella (about 4 ounces)
1/2 cup Niçoise or other brine-cured black olives, pitted and halved
3 Tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar, or to taste
1/2 pound cavatappi (sometimes called tortiglioni or serpentini) or other spiral shaped pasta such as rotini
3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves

SPAGHETTI WITH SPICY TOMATO OLIVE SAUCE

Categories     Olive     Pasta     Tomato     Sauté     Quick & Easy     Winter     Simmer     Boil     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8



Spaghetti with Spicy Tomato Olive Sauce image

Steps:

  • Cook olives, garlic, and red pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is golden, about 2 minutes. Stir in tomatoes and salt and simmer, stirring occasionally and breaking up large pieces of tomato, until sauce is slightly thickened, 10 to 15 minutes.
  • While sauce is simmering, cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
  • Drain spaghetti in a colander and add to sauce. Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute.

1/2 cup brine-cured black olives, pitted and cut lengthwise into slivers
2 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes, or to taste
3 tablespoons extra-virgin olive oil
2 (14- to 15-oz) cans stewed tomatoes
1/2 teaspoon salt, or to taste
1 lb spaghetti
Accompaniment: grated parmesan

TOMATO AND OLIVE PENNE

The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 10



Tomato and Olive Penne image

Steps:

  • In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
  • Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
  • Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

Salt and pepper
1 pound penne, or other short pasta
1/4 cup olive oil
2 cloves garlic, thinly sliced
2/3 pound (2 cups) cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

SPAGHETTI WITH CHERRY TOMATO & BLACK OLIVE SAUCE

A healthy, vegetarian pasta dish with tomatoes, capers, olives and lots of basil

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 8



Spaghetti with cherry tomato & black olive sauce image

Steps:

  • Cook the pasta following pack instructions in salted water until al dente. Meanwhile, put the tomatoes in a bowl with the oil, basil, olives, capers, lemon zest and juice, and a pinch of salt and mix together.
  • Drain the pasta, then return to the pan. Add the tomato mixture and mix again to combine. Serve with the cheese sprinkled on top.

Nutrition Facts : Calories 613 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium

250g spaghetti
200g cherry tomato , halved
3 tbsp extra-virgin olive oil
small bunch basil , leaves torn and stems removed
10 good quality black olives (not in brine), roughly chopped
1 tbsp caper , drained and rinsed
zest and juice 1 lemon
shaved parmesan (or vegetarian alternative), to serve

BOB GREENE'S PEPPER AND OLIVE TOMATO SAUCE

This is wonderful over chicken or fish, even pasta. I served it with ladypit's "Recipe #99709". The sauce has just a little kick, thanks to the cayenne pepper...leave it out if you prefer.

Provided by Julie

Categories     Sauces

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9



Bob Greene's Pepper and Olive Tomato Sauce image

Steps:

  • In 10-inch skillet, heat oil over medium heat.
  • Cook onion, garlic, and bell peppers in oil 4-5 minutes, stirring frequently, until crisp-tender.
  • Stir in tomatoes, tomato paste, and crushed red pepper. Heat to boiling.
  • Reduce heat; simmer 20-25 minutes or until thickened, stirring occasionally.
  • Stir in olives.

Nutrition Facts : Calories 55.5, Fat 2.8, SaturatedFat 0.4, Sodium 237.6, Carbohydrate 7.6, Fiber 1.9, Sugar 3.7, Protein 1.4

1 tablespoon olive oil
1/2 cup sweet onion, chopped (1 medium)
2 garlic cloves, finely chopped
1/2 cup red bell pepper, coarsely chopped
1/2 cup yellow bell pepper, coarsely chopped
1 (28 ounce) can whole canned tomatoes, undrained, cut up
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes
1/2 cup kalamata olive, sliced

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

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

ROAST CHICKEN WITH TOMATO-OLIVE SAUCE

I adopted this recipe. For my trial run of the recipe, I prepared the chicken using the roasting method in Recipe #67470. It was an incredibly moist and flavorful bird. The Tomato-Olive sauce is bright with fresh flavors and the perfect salty compliment. This is simple and fabulous. The recipe can be done with grilled breasts or thighs as well. Recipe from Patricia Wells.

Provided by Ms B.

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17



Roast Chicken With Tomato-Olive Sauce image

Steps:

  • Remove giblets from chicken; rinse the chicken and pat dry.
  • Put on a rack in a roasting pan and brush with butter.
  • Sprinkle with salt and freshly ground black pepper.
  • Roast in a preheated 400-degree oven for 1¼ to 1½ hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer.
  • Baste the chicken occasionally with the drippings.
  • While the chicken is cooking, prepare the sauce.
  • Bring a pan of water to a boil.
  • Add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain.
  • Peel, seed and coarsely chop tomatoes.
  • In a large skillet, heat olive oil over medium heat.
  • Add onion and garlic; sauté 5 minutes.
  • Stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives.
  • Bring to a boil, reduce the heat and simmer 30 minutes.
  • Stir occasionally.
  • Season sauce with lots of pepper.
  • (Additional salt may not be necessary because of the saltiness of the olives.) Stir in parsley.
  • Carve chicken and serve with a bowl of sauce on the side.

1 (3 1/2 lb) roasting chickens
1 tablespoon butter, melted
1/8 teaspoon salt
fresh ground black pepper
2 lbs tomatoes
1 tablespoon olive oil
1 large onion, peeled and finely chopped
1 garlic clove, peeled and minced
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon fennel seed, crushed
1/4 cup dry white wine
1/2 cup green olives, pitted
1/2 cup oil-cured black olives, pitted or 1/2 cup kalamata olive
2 tablespoons parsley, chopped

GROUPER WITH TOMATO-OLIVE SAUCE (5 WW PTS)

Make and share this Grouper With Tomato-Olive Sauce (5 Ww Pts) recipe from Food.com.

Provided by jenpalombi

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Grouper With Tomato-Olive Sauce (5 Ww Pts) image

Steps:

  • Sprinkle the grouper steaks on both sides with 1/4 tsp of the salt and 1/8 tsp of the pepper. In a large, nonstick frying pan, heat 1 1/2 tsp of the olive oil over medium high heat. Add the fish to the pan and sear on both sides until lightly browned, about 2 minutes per side. Transfer to a plate and keep warm.
  • Reduce the heat to medium and add the remaining 1 T. olive oil to the pan. Add the onion and saute until soft and lightly golden, about 6 minutes. Add garlic and saute 1 minute more.
  • Add the tomatoes, olives, capers, and jalapeno and simmer for 10 minutes to allow the flavors to blend. Stir in the remaining 1/4 teaspoons salt and 1/8 teaspoons pepper.
  • Return the fish to the pan, cover, and simmer until the fish is opaque throughout when tested with the tip of a knife, 6-8 minutes.
  • Transfer the grouper steaks to warmed individual plates/ Stir the lime juice into the vegetables and pan juices and spoon some sauce over each steak. Serve immediately.

Nutrition Facts : Calories 235.3, Fat 7.1, SaturatedFat 1.2, Cholesterol 62.9, Sodium 450.6, Carbohydrate 7.9, Fiber 1.8, Sugar 3.9, Protein 34.2

24 ounces grouper fillets
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
2 garlic cloves, minced
3 tomatoes, peeled and seeded, then diced
5 large pimento stuffed olives
1 tablespoon capers, rinsed
1 jalapeno chile, seeded and cut into 1-inch julienne
2 tablespoons fresh lime juice

SPAGHETTI IN A LIGHT OLIVE AND TOMATO SAUCE

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



Spaghetti In A Light Olive and Tomato Sauce image

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.

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

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)

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RUSTIC TOMATO AND OLIVE SAUCE - RECIPE | TAPENADE FOOD ...
In a pan, add 3 tablespoons of olive oil and put the garlic cloves finely chopped. Then cut the tomatoes in small cubes and add to the pan. Season with pepper and paprika.
From tapenadefoodcreativity.com


HOMEMADE TAGLIATELLE WITH A FRESH TOMATO OLIVE SAUCE - THE ...
Step 1: Finely mince all the vegetables and the garlic. This is called “sofrito” in Italy. Step 2: Fry the veggies in 1 Tbsp olive oil over medium heat. Add a little white wine to reduce, …
From pickyeaterblog.com


TOMATO OLIVE SAUCE | ETSY
Check out our tomato olive sauce selection for the very best in unique or custom, handmade pieces from our shops.
From etsy.com


ASDA - TOMATO AND OLIVE STIR THROUGH SAUCE CALORIES, CARBS ...
About Food Exercise Apps Community Blog Premium. Asda Asda - Tomato and Olive Stir Through Sauce. Serving Size : 100 grams. 136 Cal. 23% 7g Carbs. 74% 10g Fat. 3% 1g …
From frontend.myfitnesspal.com


PASTA WITH TOMATO AND BLACK OLIVE SAUCE - FOOD & WINE
Instructions Checklist. Step 1. In a large pot, heat 2 tablespoons of the olive oil. Add the onion, garlic and anchovies and cook over moderate heat, stirring occasionally, until starting to ...
From foodandwine.com


ROASTED TOMATO AND OLIVE SAUCE RECIPE | NEW IDEA FOOD
Preheat oven to 200°C. Combine all ingredients except vine-ripened tomatoes and olives in a large roasting tray. Season generously with salt and pepper. Bake for 20 minutes or until …
From newideafood.com.au


ROAST TOMATO AND BLACK OLIVE PASTA SAUCE RECIPE ...
Method. Preheat the oven to 200°C/fan180°C/gas 6. Put the tomatoes in a big roasting tin and drizzle with 4 tbsp olive oil. Season and roast for 30-40 minutes until softened. Meanwhile, …
From deliciousmagazine.co.uk


GREEN OLIVES IN TOMATO SAUCE – A LOVE STORY - AFOODA
Place in a medium pot with cold water and bring to a boil. Cook for 15-20 minutes, wash in cold water and drain again. Add Harissa (or chili flakes) and mix well. Add chopped Garlic and cook …
From afooda.com


HOW TO MAKE TOMATO PIZZA SAUCE | MY FOOD MEMOIRS
The below ingredients are for a simple tomato sauce that you can use as it is. Or you can use this sauce as the root for adding other spices/herbs. It all depends on what …
From ozumarestaurant.com


ITALIAN TOMATO, ANCHOVY AND OLIVE SAUCE RECIPE BY THE ...
How to Make Chunky Marinara Sauce & How to Properly Cool Sauces, Soups and Stews
From ifood.tv


QUICK TOMATO SAUCE WITH BLACK OLIVES AND CREAM - FOOD CHANNEL
1 In a large fry pan over medium heat, melt the butter. Add the onion and leek and sauté until soft, about 5 minutes. 2 Add the garlic and sauté until fragrant and very lightly …
From foodchannel.com


TOMATO OLIVE SAUCE RECIPES ALL YOU NEED IS FOOD
Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce. Pick the basil or marjoram and roughly chop, then add to the pan. Season well to taste with sea salt and black …
From stevehacks.com


ENCHILADA SAUCE WITH TOMATO SAUCE - EASIEST FROM SCRATCH ...
This sauce is not made from fresh tomatoes, so you'll see canned chicken broth and canned tomato sauce in the ingredient list. Instructions · heat the canola oil in a …
From jamesmcgeehan.blogspot.com


BEEF OLIVES IN TOMATO SAUCE - HEALTHY FOOD GUIDE
To make tomato sauce, add the remaining oil to pan then add onion and garlic. Cook, stirring frequently, until onion has softened then stir in flour. Cook for 1 more minute then add …
From healthyfood.com


OLIVE & MUSHROOM TOMATO PASTA SAUCE - MY FOOD & HAPPINESS
Instructions. Heat gently the olive oil in a deep frying pan and add the mushrooms and olives. Stir well to coat them in olive oil and put the lid on. Leave them to cook for about 5 …
From myfoodandhappiness.com


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