Mediterranean Olive Oil Sauce with Tomatoes, Olives, & Artichokes
Mediterranean Olive Oil Sauce with Tomatoes, Olives, & Artichokes
Skip the restaurant and make this delicious sauce at home! It will impress you with its flavor and win you over with its ease. Unlike heavy cream or long-simmered marinara, this sauce relies on a generous pool of extra virgin olive oil as its base, infusing every drop with garlic, lemon, and fresh thyme as the tomatoes softly burst. Spoon it over flaky white fish like cod or halibut, pan-seared chicken, or even pork tenderloin. I love to serve it over couscous or orzo to soak up every last bit of the flavor-infused oil.
Makes: about 2 cups
Prep time:
Total time:
Ingredients:
- 6 tablespoons extra virgin olive oil
- 1-pint grape tomatoes, cut in half
- ½ cup pitted mixed olives, sliced or torn
- ½ cup artichoke hearts, roughly chopped
- 3 cloves garlic, thinly sliced
- 2-3 sprigs thyme
- 1 thick strip lemon zest (use a veggie peeler to shave off a nice piece)
- 2 tablespoons lemon juice (about ½ lemon)
- Generous pinch of salt
- Optional pinch of crushed red pepper flakes
Directions:
- Place all ingredients in a small saucepan over medium to medium-low heat.
- Cook gently for about 15 minutes, stirring occasionally, or until tomatoes slump and the garlic is tender. If garlic starts to brown or the oil bubbles too vigorously, reduce the heat to maintain a gentle simmer.
- Remove lemon zest and thyme sprigs before serving. Adjust seasoning to taste.