Free Healthy Recipe - My favourite Tomato and Olive Sauce

Dairy free, Low carbohydrate, Low sugar, Wheat Free

Copyright John Paul Urizar

This sauce is exceptional. There are a few variations but I particularly like the combination of herbs and olives in this one. While it may seem like a lot of oil don't skimp on this step - not only does the basil need that amount to give the sauce its exceptional flavour, but the lycopene in tomatoes being fat soluble, needs oil to transport it around the body.

2 tbsp olive oil
¼ bunch basil leaves, roughly chopped
1 small brown onion finely chopped
2 cloves garlic, crushed
1 tbsp fresh thyme, finely chopped
3 400 gram cans organic tomatoes
¼ cup kalamata olives, pitted and halved

Heat the oil in a pan until hot but not smoking. Drop the basil into the oil and fry for 2 minutes until it turns dark green. Add the onion and garlic and cook for a further 2 - 3 minutes until the onion is soft. Empty the contents of the tomatoes into a bowl and using your hands break them into small chunks. Add the tomatoes, olives and thyme to the pan and bring to the boil. Season with a pinch of sea salt and cracked black pepper. Reduce the heat to simmer and cook uncovered for 40 minutes.

Note: always buy whole tomatoes and break them up with your fingers instead of using a knife. For some reason the metal gives the sauce a metallic acidic taste.

Makes 4 servings (serve = 1 cup)

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 45-50
Ready in: 55 mins

Suitable for:
See also:
Baked Fennel with Tomato and Olive sauce
Organic Chicken, Olive and Tomato Bake
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 770 kj
Calories 184 kcal
Fat 12.1 g
Saturated Fat 1.4 g
Total Carbohydrate 15.3 g
Total Protein 3.3 g
Fibre 0.8 g

Facebook Twitter RSS