Tomato sauce with olives (Polish-modern) - photo 1
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Tomato sauce with olives (Polish-modern)

Pikantne Snacks Fusion cuisine 25 min Medium 20 wyświetleń ~12.36 PLN * - (0)
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Description

Aromatic tomato sauce with olives is a modern, slightly Mediterranean snack in a Polish version — a thick, fresh sauce perfect as a dip for sourdough bread, crackers, or vegetable chips. The base consists of juicy tomatoes and olives, complemented by the sweetness of onions, sharp garlic, and dried oregano. For a Polish touch, I suggest adding seasonal rhubarb as an option that enhances the acidity and gives the sauce a bold, unexpected twist. The sauce has an intense red color, a chunky texture with pieces of olives, and a fresh green note of basil — it works great for a gathering with friends, as an appetizer before lunch, or as a modern finger food idea.

Ingredients Used

Ingredients (11)

Servings:
4
  • Tomato 3.3 szt. (~400 g)
  • Olive 80 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Olive oil 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • Oregano 2 g
  • ✨ Opcjonalne
  • Capers 30 g
  • Basil 10 g
  • Rhubarb 60 g
💰 Szacowany koszt dania: ~12.36 PLN (3.09 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Sauce

1

Prepare the ingredients. Peel the onion and chop it into small cubes about 5 mm on each side: cut the onion in half, lay it flat, and slice lengthwise, then crosswise, keeping your fingers in a claw shape. Peel and finely chop the garlic (or press it through a garlic press). If you are using fresh tomatoes: blanch them in boiling water for 20–30 seconds, peel off the skin, and dice. Cut the olives in half and, if they have pits, remove the pits before chopping.

Ingredients: Onion, Garlic, Tomato, olive, Rhubarb
Use a cutting board and a sharp chef's knife (20 cm). If you don't have experience chopping onions, cut the onion in half lengthwise and make thin slices before dicing; cutting into small pieces makes quick frying easier.
2

Heat a 24–26 cm skillet over medium heat. Pour in 30 g of olive oil and wait 30–45 seconds until it warms up slightly (it should glisten gently but not smoke). Add the chopped onion and sprinkle with a little salt (about 1 g) — the salt will speed up the release of juices. Sauté for 4–5 minutes, stirring with a wooden spoon, until the onion becomes translucent and soft (it should be clear and tender to the touch).

Ingredients: Olive oil, Onion, Salt
The best is a heavy-bottomed pan or a non-stick one. Use a wooden spoon or a silicone spatula. Do not increase the heat too much — the sugars in the onions can burn instead of caramelizing.
3

Add the chopped garlic to the pan and sauté for 30–40 seconds, stirring — the garlic should release its aroma but not brown. Then add the tomatoes (400 g). If using canned tomatoes, add the juices with a spoon; if using fresh, mix thoroughly. Increase the heat to medium-low and bring to a gentle simmer, then reduce the heat to low and cook for 10–12 minutes, uncovered, stirring every 2–3 minutes, until the sauce thickens and reduces in volume by about 1/3.

Ingredients: Garlic, Tomato
The pan should be simmering gently — if the sauce is boiling vigorously, the heat is too high. A properly reduced sauce will stop having a watery surface and will lightly coat the spoon.
4

Add chopped olives (80 g), oregano (2 g), and black pepper (1 g) to the sauce. If you are using capers, add them now (30 g) after draining and rinsing. If you want to introduce a spring twist, add finely chopped rhubarb (60 g) at the beginning of the reduction — the rhubarb will add a subtle tartness and reduce the need for sweetening. Cook for another 3–4 minutes until all the ingredients are flavorfully combined and the olives are soft.

Ingredients: olive, Oregano, Black pepper, Capers, Rhubarb
Gently mix the sauce so that the olives do not break apart completely — leaving pieces will give you a nice texture. If the sauce is too sour, add a pinch of sugar (optional).
5

Season the sauce with salt (to taste, about 3 g total) and taste — look for a balance between the sweetness of the tomatoes, the saltiness of the capers/olives, and the acidity. If the sauce is too thin, cook for another 2–3 minutes; if too thick, add 1–2 tablespoons of water. Finally, remove the pan from the heat and add the chopped fresh basil (10 g), gently mix.

Ingredients: Salt, Basil
Season gradually and taste with a spoon every 30–60 seconds. Be careful with the salt if you added capers — they can be salty.

Serving

6

Serve the sauce warm in a bowl as a dip for sliced sourdough bread, croutons, or vegetables. Garnish the top with a few halved olives and basil leaves. Additionally, you can serve slices of pickled cucumber or cottage cheese for a contrast in textures.

Ingredients: olive, Basil, Tomato
For serving, use a wide, shallow bowl or a ceramic dish — it makes scooping easier. If you are preparing croutons, toast the slices in the oven at 200°C for 6–8 minutes until golden.

Fun Fact

💡

Olives and tomatoes met in Poland long before the Mediterranean cuisine boom — Polish sailors and merchants imported olives, and local tomato processing made sauces readily available. The addition of rhubarb as a fruity note is a modern Polish twist, utilizing spring ingredients.

Best for

spotkanie z przyjaciółmi przystawka przed obiadem impreza domowa

Tips

🍽️ Serving

Serve the sauce slightly warm — a temperature of 40–50°C enhances the aromas. Serve with crispy sourdough bread or homemade croutons; for a spicy version, add chili flakes or a bit of hot pepper. For an elegant presentation, serve in small bowls with a drizzle of oil on top and fresh basil.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. The chilled sauce will thicken (the oil may solidify) — before serving again, heat gently over low heat for 3–5 minutes, stirring. Do not freeze with basil leaves (they lose their aroma) — add fresh basil after thawing.

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