in Italy

Tomato sauce with olives and feta cheese

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Ingredients for 3 servings:

  • 1 can/n tomatoes, pureed
  • 2 onions
  • 2 cloves garlic, crushed
  • 1 small jar of black olives, pitted
  • 1 point sheep’s cheese
  • pepper
  • 1 tsp sugar
  • Oil (olive oil)
  • 3 chili pepper(s), dried
  • 50 ml vegetable stock
  • Paprika powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

First, dice the onions, olives, chilies, and feta cheese. Sauté the onions until translucent, add the chilies briefly, and deglaze with the vegetable stock. Reduce the heat briefly. Then add the pureed tomatoes, or if you have time, fresh tomatoes, season with pepper, sugar (salt if desired), and paprika. Press the garlic into the sauce. Add the olives, bring to a boil, and let it simmer for 5 minutes. Finally, add the feta cheese to the sauce and let it melt; this can take a good 10 minutes. If it’s not spicy enough, you can add Italian herbs. The sauce is best served with pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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