Quick and easy homemade Sicilian tomato sauce with fresh veggies and olives, ready in 30 minutes. It’s rich aromatic texture makes it a perfect addition to all sorts of pasta meal (vegan, vegetarian and with meat). This lovely tomato sauce recipe can also be canned for winter months.
Easy homemade recipe for a fresh Italian-style tomato sauce with aromatic herbs and olives is my go-to tomato sauce for pasta meals. Its rich, dreamy texture is a wonderful homemade solution on a weekday. It gets ready in under 30 minutes. It can be used to make our favorite Roasted Eggplant Wedges with tomatoes and olives.
Homemade Silician Tomato sauce – Ingredients:
- Tomatoes – I recommend using large fresh pink tomatoes as they have sweet meaty flesh, which makes them perfect for this tomato sauce recipe.
- Carrot – one carrot gives extra flavor to tomatoes.
- Celery sticks – celery has a rich and unique flavor that goes well with tomatoes in my opinion.
- Green olives, pitted – green olives are a wonderful and flavorful addition to any meal, especially this sauce.
- Kalamata olives, pitted – these lovely dark-colored olives enrich the tomato sauce even further.
- Olive oil, extra virgin – as usual the oil for the sauce should be extra virgin olive oil. If preferred use another vegetable oil of choice.
- Cilantro – fresh, minced cilantro leaves for the sauce.
- Garlic – finely minced garlic for the sauce.
- Salt and brown sugar – a pinch of both, my granny always added it to a sauce with tomatoes.
How to thicken tomato sauce?
Thickening tomato sauce is quite easy. All you need is 1-2 tbsp of olive oil (preferably extra virgin) and a1-2 tbsps of all-purpose flour. In a saucepan place olive oil and flour, and bring heat to medium. Stir constantly for 2-3 minutes (or until the flour gets golden – not burned though). Then add tomato sauce & remaining ingredients and stir until well combined. Saute for additional 5-10 minutes while stirring frequently. Then let the sauce cook as usual.
If you are trying to thicken an already cooked tomato sauce repeat the above, but 1st add a ladder or two of tomato sauce to the golden flour. Then stir to combine well and mix with the remaining tomato sauce. Bring to a boil for 2-5 minutes to let flour incorporate fully with the sauce
Difference between tomato sauce and tomato paste:
Tomato paste is a thickened concentrate, made from recooked, finely blended tomatoes. It’s used as thickener for meals, soups, stews or placed onto pizza before all other ingredients. Tomato paste is thicker than tomato sauce, less acidy and more sweet. It’s usually sold in small glass jars or tubes in European stores.
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Homemade Silician Tomato Sauce with Olives
- 1 large carrot, peeled
- 2 celery sticks , medium
- 20 green olives, pitted
- 20 kalamata olives, pitted
- 2,1/2 cups (500g) fresh chopped tomatoes
- 1 tbsp cilantro, chopped
- 2 cloves garlic, peeled and minced
- pinch of salt
- pinch of brown sugar
- 3 tbsp olive oil, extra virgin
- Wash carrot, celery sticks. Pee as needed and mince finely. In a large saucepan add chopped carrot, celery sticks and olive oil. Saute on low heat until tender.
- Then wash and chop tomatoes into small cubes. Add to saucepan and saute for additional 3-5 minutes on low heat.
- In the meantine, slice olives into circles. Then chop cilantro and garlic. Add all to the saucepan as well. Then add pinch of salt and sugar. Leave to simmer until fully cooked. Cover saucepan with lid to prevent tomato sprinkles.
- Use warm as sauce to pasta, meats or can for winter.
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