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.
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