Tomato Sauce with Olives and Capers

Name: Tomato Sauce with Olives and Capers
Prep time: 15 min
Cook time: 60 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 1.5 kg ripe red tomatoes; 1 onion; Homemade date syrup or sweetener; 10 green olives; 10 black olives; 20 capers; 1 splash of white wine; Dried parsley; Garlic powder

Sauces & basics

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Today I'm making a homemade tomato sauce with olives and capers, the kind of staple I always like to have on hand to accompany all sorts of dishes. I make it with ripe red tomatoes, onion, and a splash of white wine, letting it simmer gently for about an hour. That way, the tomatoes cook down, release their water, and the flavours come together without any rush.

The capers and olives give it that savoury, briny touch that goes so well with tomato, while date syrup or a touch of sweetener helps balance the acidity to taste. It's fantastic with pasta, rice, or roasted vegetables. If you're meal-prepping for the week, you can easily double the batch and freeze it in portions for another day.

To keep other homemade bases on hand, check out my healthy tomato and onion sofrito and my pressure cooker tomato sauce.

Prep: 15 minCook: 60 minServes: 8

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Ingredients

Here are the ingredients you need for this recipe

1.5 kg ripe red tomatoes
1 onion
Homemade date syrup or sweetener
10 green olives
10 black olives
20 capers
1 splash of white wine
Dried parsley
Garlic powder

Step by step

Method

1Wash and dice the tomatoes, then place them in a pot.
2Dice the onion and add it to the pot with the tomatoes.
3Cover with a lid and bring to a boil; once boiling, turn the heat down to medium and let it cook until all the liquid has reduced.
4Next, add the splash of white wine, the capers, and the sliced olives.
5Season with dried parsley and garlic powder.
6Finally, once the sauce is nicely reduced, add sweetener to taste.
7All done! Our Tomato Sauce with Olives and Capers is ready to enjoy.

Extras

1You can make a larger batch by doubling the ingredients and freezing it, so you'll always have sauce ready for different meals.

Frequently asked questions

Can you freeze tomato sauce with olives and capers?

Yes, you can freeze it in freezer-safe containers, ideally in individual portions so you only thaw what you need. Let it cool completely before storing, and thaw it overnight in the fridge.

How long does this sauce keep in the fridge?

Keep it in an airtight container and consume within 3 to 4 days. Pop it in the fridge within two hours of cooking; if you're not going to use it up in time, freeze it.

Can I make it without date syrup or sweetener?

Yes, you can leave both out if you enjoy the natural acidity of tomatoes. I'd recommend tasting the sauce right at the end of cooking before deciding whether it needs that hint of sweetness.