Fresh Tomato Sauce With Olives and Basil
Published July 29, 1995
- Total Time
- 20 minutes
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Ingredients
2 teaspoons extra-virgin olive oil
3 cloves garlic, peeled and minced
1 medium onion, peeled and finely chopped
4 medium ripe tomatoes, diced
1 cup fresh basil leaves, coarsely chopped
3 tablespoons pitted and chopped green olives
3 tablespoons pitted and chopped imported black olives
½ teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
Nutritional analysis per serving
6 grams carbs; 50 calories; 2 grams monosaturated fat; 3 grams fat; 2 grams fiber; 252 milligrams sodium; 1 gram protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
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