tomato feta olive sauce

[25 Jan 2008 | By | 8 Comments]

It is one of those sauces that well, can find a home on many plates, aside many dishes or is perfectly happy just being smeared on that last bit of bread. That was how it went for me: my first experience with this tomato-based concoction. It was Christmas Eve, and we went out to dinner—a family tradition, who has time to cook when there are presents to wrap?—and this sauce uneventfully sat next to a few slices of bread.

The event was my first bite.

I of course asked for the ingredients (so innocent am I, oh this is so good, what is in it anyway?). And lucky for me there was paper and a pen nearby. When the waiter turned on his heel to leave, I wrote—like rapid fire—the list of ingredients he mindlessly decanted.

And later, at home, I played with amounts and landed on a recipe. And that recipe, this Tomato Feta Olive Sauce, has since landed on asparagus, under a poached egg, on toast and over white fish.

Tomato Feta Olive Sauce
1/4 cup basil
1/3 cup chopped kalamata olives
2 T finely chopped red onion
1/3 cup chopped feta
2 T olive oil
1 can plum tomatoes
kosher salt, coarse pepper

Mix all in bowl; serve at room temperature. Keeps well in fridge for 4-5 days.

Notes: play with the ingredients, slice ingredients large or tiny, increase the feta if you like more cheese, adjust the seasonings. I used a 28 oz can of plum tomatoes, but drained them from the sauce and lightly crushed and cut them. I loved the olives and feta, so my next round will have more… and I might even try this with roasted romas sometime…

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  • peabody said (27 January 2008 at 12:57 am):

    Gorgeous colors. Central Market had lovely looking asparagus, I think I found what do to with it.

  • aforkfulofspaghetti said (27 January 2008 at 7:01 am):

    That looks so lovely – but unfortunately, it’s nowhere near the season for asparagus here in the UK… I’ll have to be patient and wait!

  • Farmgirl Susan said (27 January 2008 at 9:39 am):

    This is definitely my kind of recipe – and the sort of thing I usually end up eating straight from the bowl with a spoon. But I love the idea of pairing it with asparagus and eggs. Yum! Thanks for the recipe!

  • JEP said (27 January 2008 at 5:02 pm):

    What an interesting combination of ingredients for a sauce! Not keen on olives—what could I add instead? I’d like to serve it over vegetables:)

  • Kristen said (27 January 2008 at 9:10 pm):

    Oh I can’t wait to try this. The asparagus with it! Mmmm!

  • myriam said (28 January 2008 at 4:57 am):

    nice one! – have you been to anthropologie lately.. ? i think i remember that paper… – will you tell them i said hi next time you go there… i miss it so much!!!

  • janelle said (29 January 2008 at 12:27 pm):

    peabody: I think I steamed them this time, but next time I think I will roast the asparagus:).

    a fork full of spaghetti: yes, well, seasonal is best! And worth the wait!

    Farmgirl Susan: I hope you try it, maybe pop in some fresh herbs…

    JEP: more herbs, just skip the olives. I was tempted to toss in a Tablespoon of sundried tomato pesto…

    Kristen: Good, good!

    Myriam: I had to read your comment twice, then laughed out loud. You caught me! See the little pink bowl in the photo? From Anthropologie. What a fun store, so many fun finds and probably too-bad for me, close to my house!!! I will think of you next time I see their cheerful spotted tissue:).

  • asparagus recipes said (17 April 2013 at 4:18 pm):

    […] photos of multi-colored asparagus from an Italian farmer’s market, asparagus topped with tomato feta sauce plus poached egg, plus add blanched or steamed asparagus to a seasonal vegetable strudel or ‘spring’ […]