Fresh Tomato Sauce with Herbs & Olives

Fresh Tomato Sauce with Herbs & Olives
Photo by Scott Phillips


  • 3 Tbs. chopped mixed fresh herbs (e.g., equal parts oregano, rosemary, and thyme)
  • 3 large cloves garlic, peeled and lightly smashed
  • Freshly ground black pepper
  • 1 cup coarsely chopped pitted Gaeta or Kalamata olives
  • ½ tsp. kosher salt; more to taste
  • 1-½ lb. cherry tomatoes, rinsed and halved
  • 3 Tbs. extra-virgin olive oil

In a 10- or 11-inch sauté pan, heat the oil and garlic over medium-low to medium heat, stirring occasionally, until the garlic infuses the oil but doesn't brown, 3 to 5 minutes. Using a fork, fish out and discard the garlic. Sprinkle in the herbs and olives and raise the heat to medium. Stir to c...

View full recipe at Fine Cooking


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