Basil Olive Tomato Sauce

1. 1

   Heat the olive oil at medium heat in a large pot.

2. 2

   Dice the onion and add to the oil, stirring often.

3. 3

   Mince the garlic and add to the pot, again stirring often.

4. 4

   Dice the tomatoes and add to the pot, stirring often.

5. 5

   Chop the parsley, and add it, the olive tapenade, and the basil to the mixture.

6. 6

   Bring mixture to a boil, reduce heat to medium-low, and simmer uncovered for 10 to 20 minutes, or until the tomatoes mostly break up and the sauce thickens.

7. 7

   ***Notes: You could substitute plain olives, green or black, minced, chopped, or sliced as to your preference (I haven't tried this), but I think the taste would be different since the tapenade has capers and other vegetables and seasonings in it that add to the sauce.

8. 8

   ~ Fresh basil could also be used but I'm not sure about the correct substitution amount.

9. 9

   The same goes for garlic powder in lieu of fresh garlic.

10. 10

    ~ Sauce can easily be frozen in individual or family-sized portions for use later on.

11. 11

    Store in plastic containers or strong ziploc bags.

* Per serving · 4 servings · Values may vary.

No additional tips available.