Posted on 18 January 2011 by

Tomatoes and Olive Recipes

tomato-sauce7By David Harbilas

To me, tomatoes and olives are perfect companions: one is salty, the other sweet; one is forgiving, the other angry toward some palettes.

Each, however, has a certain affinity for tartness.

The pairing is also adept with a number of cooking methods, from raw, to roasted, to stewed, as well as a number of textures.

Whether it is in a salsa, cooked sauce, a paste to spread on a sandwich, or soup, olives and tomatoes are natural mates in all seasons. Here are three simple preparations.

Tomato-Olive and Citrus Salsa

  • 2 vine-ripe tomatoes, diced
  • 1 orange, segmented and juiced
  • ¼ cup kalamata or nicoise olives pitted and diced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons best quality extra virgin olive oil
  • 1 teaspoon chopped basil
  • 1 teaspoon chopped rosemary

Combine all ingredients in a bowl and let stand for at least 1 hour.

Roast Tomato and Olive Sauce

  • 2 vine ripe tomatoes
  • ¼ cup black olives
  • balsamic vinegar to taste

Place the tomatoes in a roasting dish and drizzle a little olive oil over them. Roast at 300 degrees for 3-4 hours, or until shriveled and soft. Remove and let cool for a while. Place the tomatoes with the olives in a blender and puree with the accumulated roasting juices until smooth. Season with balsamic vinegar to taste.

Tomato and Green Olive Relish

  • 2 vine ripe tomatoes, diced
  • ¼ cup green olives, pitted and diced
  • 2 tablespoons of honey
  • juice of ½ lemon
  • ¼ cup white wine
  • ¼ cup red onion, finely diced
  • ¼ cup tarragon, chopped

In a saucepan, combine all the ingredients except the tarragon. Cook over low-medium heat for 30-45 minutes, or until the vegetables have given off their juices and resemble a thick stew. Add the tarragon and serve.

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