Sauce with Sundried Tomatoes and Olives is a fabulous blend of flavors, and it pairs beautifully with chicken or fish. Serve it over pasta for a vegetarian dish and, if you must, leave the olives out for those non olive lovers in your midst.
We’re just crazy about our sauces around here and this Sauce with Sundried Tomatoes and Olives is no exception. Seriously, what can elevate a plain piece of chicken or fish or a pile of pasta like a mouthwatering sauce? Nothing. That’s what.
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What is it about Sundried Tomatoes?
They have such a unique flavor, don’t they? I mean, they taste absolutely nothing like a tomato, but that doesn’t mean they’re not delicious. Anything you add them to takes on a different spin. We love them on pizza, in soups, stews and on crostini. What are your favorite ways to use sundried tomatoes?
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We like to cook with the ones packed in olive oil and we’re linking to the brand we use most often, though any of them should be delicious. But, here’s the thing about sundried tomatoes. They’re UGLY! It happens all the time. Some of the best tasting foods aren’t good-looking and they don’t do anything to enhance the look of the dish we add them to.
Just try to overlook the shortcomings. This Sundried Tomato Sauce is going to be so good over your chicken, fish or pasta that you’ll soon forget you started out with an ingredient that’s so unattractive.
What about the olives?
When I started out to develop this recipe I wanted to add another dimension of flavor, but was unsure what. Most sundried tomatoes that are packed in oil use olive oil, right? So, olives seemed like a natural addition and they do add a tangy, brininess that you’ll love if you’re an olive lover.
We realize, though, that many people are not – in fact, we have a couple of those in our family. So, if you would like to make the sauce without olives – go right ahead. It’s still going to be wonderful.
Sauce with Sundried Tomatoes and Olives
Ingredients
- 1-2 cloves garlic, chopped
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Italian seasoning
- 1/2 lemon, juiced
- 1 cup chicken stock
- 2 Tablespoons half and half
- 1-2 Tablespoons flour Wondra
- 1/4 cup sundried tomatoes, chopped
- 1/4 cup green olives, chopped
Instructions
- Cook garlic in olive oil over medium heat 1-2 minutes, or until lightly browned.
- Stir in Italian seasoning, lemon juice, stock and half and half. Continue to cook over medium heat until heated through.
- Add flour, a Tablespoon at the time stirring constantly until desired consistency is achieved.
- Stir in tomatoes and olives.
- Garnish with additional whole olives if desired.
A few notes to make the best Sundried Tomato Sauce:
- We love to use Wondra Quick-Mixing Flour for sauces and gravies. It’s specially formulated to make smooth, lump-free sauce.
- Chicken stock is better than broth if you can use it. Also, the stock or broth can be supplemented with white wine. For example, instead of using all stock you can use 1/2 cup wine and 1/2 cup stock
- The easiest sundried tomatoes for chopping are the julienne version
The perfect complement to anything with this sauce would be Skillet Focaccia Bread with Herbs and Parmesan, and y’all – it’s so quick and easy!
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This sauce looks incredible! I love anything with sundried tomatoes! YUM!
Us, too! Thanks, Caitlyn.
That sounds so delicious, I love sundried tomatoes and olives so it must be heavenly together! Can definitely imagine a yummy pasta dish with this sauce 🙂
It is pretty darn good. Thank you, Silvie!
This looks so flavorful and perfect to top on any savory dish!
Thanks so much, Alina!
This looks so flavorful! I haven’t yet cooked with sun-dried tomatoes, I’ll have to give it a try!
Oh, you’ll have to try them. They’re unique and wonderful.
That sauce looks so delicious. What a great idea to combine olives and sundried tomatoes ! we love both here.
Thanks Farwin! We love the combination too.
This is perfect for the holidays, it even looks festive. My friends and I are trying to keep our weight down and this will fit right in, I say as I’,m eating coconut cake, LOL. Thanks for the recipe and Merry Christmas ya’ll from Mississippi.
Thanks so much, Pamela! Merry Christmas to you too!