Deb's Fresh Tomato Sauce

a fresh tomato sauce with black olives in it in a bowl on a table
Photo Credit
The Editors
6 pints
Preparation Method
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This unique spin on a traditional tomato sauce is sure to tantalize your taste buds! The inclusion of black olives adds a depth of flavor while still holding true to the classic that we know and love. This is a great way to enjoy the benefits of your bountiful tomato harvest all year long.

Our reader Deb (for whom the recipe is named), tells us, “I make this cooking sauce in the summer when our tomatoes are abundant and use it all winter. It is a wonderful cooking sauce for chicken, sausage or just to toss with pasta. Especially good with spiral pasta or small penne.”

Do you love everything tomato? Try out these 15 amazing tomato recipes.

30 (approx.) tomatoes seeded, peeled, and chopped
1/2 cup virgin olive oil
10 cloves garlic-chopped fine
3 onions chopped fine
small handful of chopped fresh basil, oregano and thyme (dried will work in a pinch)
2 tablespoons salt
2 tablespoons pepper
20 (approx.) pitted black oil cured olives - chopped
2 small cans of tomato paste
1/2 cup parmesan cheese
  1. Peel, chop, and seed tomatoes in a large pot with onions, garlic, and oil. 
  2. Add herbs, olives, salt, and pepper. 
  3. Bring slowly to a boil and cook gently for 1 hour. Do not burn. 
  4. Stir in tomato paste and cheese.
  5. Place in canning jars and follow the directions for water bath canning or place in freezer containers and freeze. Both work equally well.
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The Almanac Chefs

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