Actually, this Greek Tomato Ketch-opa! sauce was being developed for my post, Olive Poached Eggplant, but I loved it so much I thought I would post it alone as a Greek inspired ketch-opa! Yes, I know it’s a silly name, but wherever I can add the word “Opa” in a post I will. “Opa” is a lively word often having many definitions. One variation of the word becomes a phrase used to express joy and happiness at special events, weddings, and dances. “Opa” is always used when Greeks gather for dances in the streets, singing together at a Greek concert or just when you need to break a plate or two for excitement at a party! Here are some various ways people have used the word in today’s modern world…

The Opa Center – a center around finding the meaning of life, founders Alex Pattakos, Ph.D and —Elaine Dundon, MBA.

Authentic Greek Restaurant – Opa! in Campbell ,Ca.
Awesome video and song called, “Opa”by Giorgos Alkaios and Friends – play this at your next party!
Even the movie “Opa” from 2009, takes you back to the Greek islands for love and romance! Perfect for a rainy day.

Now back to the recipe…This sauce is very versatile in that it replaces your ordinary ketchup in your cupboard. Throw it on burgers, hot dogs, or add it to any quick sandwich. Add feta or cheese of your choice for a topping on pasta, fries, or eggs. Most of the ingredients can be found in your specialty supermarket, the flavor profile may be different but just adjust it to your palette. These tomatoes can be found as tomato puree, but if you need to make substitute use a diluted tomato paste to get the same consistency, and adjust the flavorings.

Greek Tomato Ketch-opa!

Are you ready for something new! This sauce is Greek-inspired for your special everyday meals - throw some on a burger, morning eggs, or a sandwich. Or just use it with fresh vegetables as a unique sauce.

Course dipping sauce, Ketchup

Cuisine Greek

Keyword appetizer, Greek, tomato sauce

Servings 1 cup

Author Mary Papoulias-Platis

Ingredients

1/2 cup organic strained heirloom tomatoes, or canned puree
1 garlic clove, chopped
1/4 teaspoon dried oregano
juice from 1/2 lemon
1/2 teaspoon herb salt
pinch of pepper
6 pitted organic Kalamon or Kalamata olives
1/4 cup or more of extra virgin olive oil

Instructions

Place all the ingredients in a blender, except the extra virgin olive oil.
Blend until smooth.
While the machine is running, slowly add the extra virgin olive oil.
Pour a little amount at a time and taste until you get a ketchup consistency.
Store in the refrigerator in an airtight container.

Recipe Notes

A high-quality can of tomatoes in sauce or puree, can be used in place of the strained tomatoes but make sure to thin it out-or drain it if too thin, so it has the consistency of regular ketchup. A tomato paste may work as well, but do thin it out. You may have to adjust the spices and other ingredients as well. Makes 1 cup.