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Latin Tomato Olive Sauce
By (Published: )
Adapted from Dionicio Jimenez
Prep Time Cooking Time Servings
4 people
  • 4 tbsp (1/4 cup) of coconut oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, crushed and finely chopped
  • 2 pounds plum tomatoes, coarsely chopped
  • 1 tablespoon chopped oregano
  • 2 bay leaves
  • 1/2 cup pitted kalamata olives, halved or quartered
  • 1/3 cup drained capers
  • 1/3 cup sliced pickled jalapeƱos
  • Salt
  • ground pepper

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1)In a large saucepan, heat oil over med-high heat (about 60-65% heat) until shimmering but not smoking. Cook onion and garlic for about 5 minutes in the heated oil, stirring to even the heat.
2)Add tomatoes and herbs, cooking for about 5 more minutes. Once the tomatoes are beginning to break down, add the remaining ingredients and cook at medium low heat (about 40% heat) for a few more minutes. Remove bay leaves, season with salt and pepper to your taste and serve.

Suitable for these diets:

Vegetarian Gluten Free Vegan

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