• Crushed Greek tomato and olive oil sauce

    1 vote
    Prep time:
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    Servings: 100 @ 100m servings
    by Nicholas Huffman
    1 recipe
    Pomodoro style sauce with black olives, capers and chillies adding subtle character. Rich stewed tomato depth of flavour freshened with the addition of tomato puree or pasatta at the very end of the cooking to refine. Great with pasta, as a base for braising vegetables with the addition of a little stock or as a condiment to meat, fish and chicken. Very versatile!


    • 500ml Olive oil
    • 2 cups Garlic cloves - sliced lengthways
    • 6 large Red chillies (medium heat) - sliced into rings
    • 1.5kg Red onions - diced and puréed with a little oil
    • 1kg Kalamata olives - pitted
    • 1 cup Salted capers - rinsed, blanched and refreshed
    • 3/4 cup Sea salt
    • 1/2 cup White sugar
    • 12kg Canned plum tomatoes - lightly crushed by hand
    • 3L Tomato puree or pasatta


    1. Heat olive oil in a wide based pot over medium heat
    2. Add sliced garlic and chillies
    3. Stir or swirl continuously until garlic is golden brown
    4. Add red onion puree immediately to stop garlic from browning too much
    5. Add olives, capers, salt and sugar
    6. Lower heat and sweat gently until the oil separates, 20 minutes or so, stirring often
    7. Add crushed canned tomatoes and raise heat level
    8. Bring to a simmer stirring often and lower heat
    9. Simmer gently for 3 - 4 hours being extra vigilant with stirring near the end as it thickens
    10. Remove from the heat and add tomato puree or pasatta
    11. Stir well and cool

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