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Tomato, Basil & Olive Sauce

A very quick cold and refreshing sauce, as it needs no cooking. It makes an ideal accompaniment to cooked pasta, or to liven-up simply grilled meat or poultry. The residual heat from freshly-cooked pasta or grilled food will give sufficient heat to make your sauce warm.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For 4 main-course helpings:

2 Spring Onions, washed and roughly-chopped
2 medium cloves Garlic, peeled
500gr/generous 1 lb Ripe Tomatoes, washed and cut into quarters
½ teaspoon (2 ml) Sugar
12 Pitted Black Olives
12 Fresh Basil Leaves, plus the stalk that the joins them
4 tablespoons (60ml) Olive Oil
A little Salt & freshly-ground Black Pepper

Equipment needed: a Food Processor


1. Put the spring onions and garlic in a food processor and process on pulse until roughly chopped.

2. Add the tomatoes and sugar and repeat the process.

3. Add the olives and basil and repeat process again.

4. Add a little salt, plus a few generous grinds of pepper.

With the processor motor running, add the olive oil in a steady stream to finish your sauce.

If you choose to keep it in the fridge, ensure it has time to return to room temperature before serving.

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