Greek Tomato Ketch-opa!

by Mary Papoulias-Platis

Post image for Greek Tomato Ketch-opa!

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.

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.

photo (47) (1)


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


  • 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


  1. Place all the ingredients in a blender, except the extra virgin olive oil.

  2. Blend until smooth.
  3. While the machine is running, slowly add the extra virgin olive oil.
  4. Pour a little amount at a time and taste until you get a ketchup consistency.
  5. 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.


Greek Ketch-opa

This sauce was developed to be added to the following recipe: Olive Oil Poached Eggplant



© 2014 – 2022, Mary Papoulias-Platis. All rights reserved.

{ 0 comments… add one now }

Leave a Comment