Tomato Sauce with Sheep Cheese and Olives
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 medium onion (s), red
- 2 cloves garlic
- 4 tablespoon olive oil
- 7 medium tomato (s)
- 16 olives, green
- 200 g sheep cheese
- 2 tablespoon thyme
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the onion into cubes and chop the garlic and fry in the oil until translucent. Just before that, add half a tablespoon of thyme and toss in the oil a little. The thyme flavor comes through better if you add a little of it to the onions. Be careful that it doesn`t burn! With thyme, that happens faster than you think.
- Cut the tomatoes into small cubes and the olives into rings and add to the pan with the remaining thyme, salt and pepper and cook with the lid closed for about 15 minutes on a medium heat. Let it simmer for so long. The taste of tomato and oil really pulls through at this time.
- Cut the sheep`s cheese into cubes and add and cook for about 4 minutes with the lid closed.
- This goes well with ciabatta or baguette and a good red wine from Italy.
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