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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

  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.