Crumbled feta cheese and salty black olives, this Mediterranean inspired tomato sauce works as well with pasta as ladled over roasted potatoes. For some extra flair to your dish, add a few chopped sun-dried tomatoes.

The base is my simple tomato sauce with the addition of feta cheese and black olives. And even if you do not have the sauce already in your freezer, it is super simple to put together. Easy to big batch cook so that you always have a box in the freezer. For a full breakdown on how to make the sauce and all the ingredients, make sure to check out the recipe card below.

Freezable

My super simple tomato sauce is perfect for the freezer and always having on hand. I tend to make the base ahead of time and freeze, and then add in extra ingredients as needed.

If you have leftovers from the Mediterranean tomato sauce, you can freeze it. The feta cheese do change texture when you defrost it, but the taste is the same.

Substitutes

Different olives, works really well in this tomato sauce, use what you like or what you have at home.

If you have lots of tomatoes leftover from this summer’s crop, definitely use them in this tomato sauce instead of canned tomatoes.

Instead of feta cheese, you can add in halloumi. Cut the halloumi in smaller pieces and quickly fry them on each side before adding them to the tomato sauce to add texture.

Variations

I have several variations of this tomato sauce, depending on what I feel like eating that evening. There is an even healthier version where I throw in a bunch of more vegetables, and of course you can make this in to a classic Bolognese.

Always start with the simple tomato sauce base and build your dinner from there. Serve with pasta, or why not plant a full block of feta cheese in the middle of an oven safe form and bake in the oven.

Print Recipe

Mediterranean tomato sauce

Crumbled feta cheese and salty black olives, this Mediterranean inspired tomato sauce works as well with pasta as ladled over roasted potatoes. For some extra flair to your dish, add a few chopped sun-dried tomatoes.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: Mediterranean

Keyword: feta cheese, olives, tomatoes

Servings: 8 portions

Ingredients

• ⅓ of tomato sauce base
• 100 gram black olives cut in half
• 200 gram crumbled feta cheese
• sun-dried tomatoes optional

Tomato sauce base

• 1 large onion chopped
• 3 cloves of garlic minced
• 1 tbsp vegetable oil
• 3 cans of 400g each crushed tomatoes
• 100 ml red lentils
• 200 ml water
• 1 tsp salt
• 2 tbsp oregano
• 1 tsp sugar
• A pinch of white pepper

Instructions

• Chop one large onion and mince the garlic.
• Fry the onion and garlic in vegetable oil in a deep pot for about five minutes, until the onion is soft.
• Add the canned tomatoes, lentils and water, give a good stir.
• Add salt, oregano and sugar.
• Bring the sauce to boil, then let simmer under lid 15-20 minutes.
• Taste and add more salt and pepper as needed.

Notes

Optional serving suggestion: Chopped sun-dried tomatoes for topping