2 posts tagged “sauce”

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Tomato Sauce with Herbs and Olives

Oct 2, 2007
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Quick, easy and lots of flavor--tomato sauce with herbs and olives. Toss this sauce with fresh pasta or use it in a Lasagna. I froze mine for the Winter.

Ingredients
3 tbs extra virgin olive oil
3 large garlic cloves
1 cup Kalamata olives
3 tbs mixed fresh herbs--oregano, rosemary and thyme
1 1/2 lb. plum tomatoes (other types of tomatoes will work)
Salt and pepper

Garnish
Italian parsley (optional)

Peel and smash garlic cloves. Gently heat the garlic cloves without browning in a large skillet with a few tablespoons of olive oil. Turn up the heat a notch and add the coarsely chopped pitted olives and chopped mixed herbs. Stir and let this cook for 2 minutes. Add the tomatoes and season with a pinch of salt and pepper. Let simmer until thick. Stir occasionally. Once it's completed, and if you are serving right away, add a little chopped parsley and adjust the seasoning.

Weekend recipe

Jul 18, 2007
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I'd visit your local market soon and get a whole bunch of tomatoes for this tomato sauce recipe, and freeze most of it so that you can toss it later with pasta, with olive oil and herbs. Very yummy.

Tomato Sauce

100 g butter

150 g salted pork belly

160 g carrots

160 g onions

100 g tomato parste

50 g flour

400 g tomatoes

4 pcs garlic cloves

1 g black peppercorns and sugar is optional.

Gently sweat the finely chopped onions plus a quarter of the chopped plum tomatoes to give the onions a browny red colour. Then add the carrots. Add the tomato paste to absorb the water from the tomatoes, but cook it separately in the corner of the large sauce pan away from the carrots and onions. Then spread the flour on top of the mirepoix (this action is called "sanger" in French). Slowly incorporate everything in the pan, using a wooden spatula. Then add the rest of the tomatoes. Add some water gradually (you can use white wine as well) to "deglacer" (deglaze) or dissolve as much sugar from the bottom of the pan. Stir in the garlic, chopped pork belly (couple of cubed pieces) and tyme. Bring to boil. Cover, then put in the oven at 375 F until the liquid released by the tomatoes has almost completely evaporated and only a couple of tablespoons of syrup liquid remains.