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Tomato sauce with Basil and Olives

August 10, 2010

There was quite a bit of discussion between the Omnivore and I before I settled on making this original pasta sauce for dinner.

You see, a neighbor had recently dropped off a peck (well, not really a peck, but a basket full) of vine ripened tomatoes and I was itching to put them to good use.  So was the Omnivore.

The problem?  Every recipe I suggested to the Omnivore seemed to be not good enough for the deliciousness that is a summer tomato.  Gazpacho?  No, what a waste, don’t puree the tomatoes into oblivion. Burgers with sliced tomatoes?  Please… Herb stuffed tomatoes?  Oh come on!  You’re going to cover those tomatoes with herbs and cheese?  We’ll never taste the tomatoes then!

By the way, I’m going to hold that comment regarding not preferring herbs and cheese against the Omnivore one day.

Once I started rockin’ and rollin’ in the kitchen with my chosen concept for those tomatoes, however, the Omnivore and I ran into another dilemma.

Hot olives?  he asked. Yes.  I know.  We don’t like olives in hot dishes.  Well then, why did you add them? I don’t know.  It just seemed right.  Oh, baaaaby.  I hope it’s okay. Me, too, honey.  But no matter what, we’re not ordering pizza.

By the way, the Omnivore labeled this meal as “fantastic.”  And he was right.  Even though we cooked the sacred summer tomatoes to oblivion and added olives to the simmering tomato sauce, this meal was definitely worth repeating. Although, I think it would have been better with the addition of a few anchovies…

One Year Ago: Dessert Sushi

Tomato sauce with Basil and Olives (2 servings)
1 4.5 oz can black olives, chopped
5 medium tomatoes, diced
2 cloves garlic, smashed w/ the side of a knife
2 tsp olive oil
2 scallions, sliced
salt and pepper
fresh basil

In a medium nonstick pan, heat olive oil over medium heat.  Add smashed garlic cloves and swirl around in oil about 30 seconds, until browned.  Remove and discard.  Add scallions and tomatoes and simmer approximately 15 minutes until the fruit is broken down and the sauce is thickened.  Just before serving, fold in olives and simmer lightly.  Top pasta with sauce and add fresh basil.  Salt and pepper to taste.

Per serving
Calories 167.0
Total Fat 10.0 g
Total Carbohydrate 20.4 g
Protein 3.8 g

2 Comments leave one →
  1. August 10, 2010 8:23 pm

    Oh, I just love adding olives to my marina sauce. SO GOOD! 🙂

  2. August 10, 2010 8:23 pm

    Clearly, I meant marinara – oops!

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