Fresh Tomato Olive Sauce Recipes

FRESH TOMATO SAUCE WITH OLIVES

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.

FRESH TOMATO SAUCE

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.

TOMATO AND OLIVE 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.

FRESH TOMATO SAUCE WITH OLIVES AND BASIL

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.

SPAGHETTI WITH OLIVES AND TOMATO SAUCE

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.

FUSILLI WITH FRESH TOMATO AND OLIVE SAUCE

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.