Imagine a sauce so vibrant and rich that it can instantly elevate any dish from ordinary to extraordinary. This Italian-inspired sundried tomato and olive sauce is not just a condiment, but a culinary adventure that brings the sun-drenched flavors of the Mediterranean straight to your kitchen. With its bold, intense taste and incredibly simple preparation, this sauce is about to become your new secret weapon in creating restaurant-quality meals at home.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 2 cups
Ingredients
- 1 cup sundried tomatoes, chopped
- 1/2 cup black olives, sliced
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp oregano
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Drain the sundried tomatoes if they are packed in oil, and pat them dry with paper towels. If they are dried, rehydrate them in warm water for 10 minutes, then drain and chop finely.
- Slice the black olives into thin rounds, removing any pits if necessary.
- Peel and mince the garlic cloves finely, ensuring they are uniform in size for even flavor distribution.
- Heat the olive oil in a medium-sized skillet over medium-low heat, allowing it to warm without smoking.
- Add the minced garlic to the warm olive oil and sauté gently for 1-2 minutes, stirring constantly to prevent burning and release its aromatic flavors.
- Introduce the chopped sundried tomatoes and sliced olives to the skillet, stirring to combine with the garlic and oil.
- Sprinkle the dried oregano and red pepper flakes over the mixture, stirring to distribute the herbs and spices evenly.
- Cook the sauce for 10-15 minutes on low heat, allowing the flavors to meld together and the tomatoes to soften slightly.
- Season with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
- Remove from heat and let the sauce rest for 5 minutes to allow the flavors to fully develop.
- Use immediately as a pasta sauce, spread on bread, or as a topping for proteins, serving warm or at room temperature.
Tips
- Quality matters! Use high-quality sundried tomatoes and olives for the most authentic flavor.
- Be gentle when sautéing garlic to prevent burning - medium-low heat is key.
- If your sundried tomatoes are too dry, rehydrate them in warm water to restore moisture and softness.
- For an extra flavor boost, consider adding a splash of balsamic vinegar or a sprinkle of fresh basil.
- This sauce can be stored in an airtight container in the refrigerator for up to 5 days, allowing flavors to develop even more.
- For a smoother sauce, you can briefly pulse the ingredients in a food processor after cooking.
- Experiment with different olive varieties like Kalamata or green olives for unique flavor profiles.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg
