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30 MINUTES OR LESS Here is a robust, homemade tomato sauce that features the vibrant flavors of black olives and capers, which is delicious over pasta or soft polenta. This recipe makes 4 1/2 cups of sauce.
Heat 1 tablespoon oil in a large saucepan. Stir in onion and garlic, and cook over medium-high heat, stirring occasionally, for about 3 minutes, or until onions are lightly browned.
Crumble tempeh into onions. Drizzle in remaining 1 tablespoon oil. Cook for 1 minute more while stirring. Add tomatoes, thyme, olives, capers, salt and pepper.
Reduce heat to medium-low, and cook, stirring occasionally, until tempeh absorbs flavor of sauce, for 10 to 15 minutes. Add enough water to keep sauce moistened. Add sugar, if needed, to balance flavors. Stir in parsley, and serve.
With the hearty flavors of onion, garlic, olives, capers and tomatoes, this sauce is perfect with a fine Italian Chianti such as the Ruffino Reserva Ducate Chianti Classico.
- Calories 270
- Carbohydrate Content 25 g
- Cholesterol Content 0 mg
- Fat Content 12 g
- Fiber Content 7 g
- Protein Content 14 g
- Saturated Fat Content 1 g
- Sodium Content 540 mg
- Sugar Content 11 g