The Scoop
The Scoop

Sun Dried Tomato & Olive Marinara Sauce

This marinara sauce recipe from @jessbeautician uses sun dried tomatoes and olives for a delicious Mediterranean flavour, it's a versatile go-to that can easily be stirred into pasta or used to top a pizza base.


Serves : 4 

Total cooking time : 20 minutes

Difficulty : Super easy

Valentines Day Cookies


6 large vine tomatoes

1 tbsp oil

3 cloves garlic, minced

1/2 tsp dried chilli flakes

1/2 tsp dried herbs

1 tbsp of tomato puree

1/4 cup of chopped sun-dried tomatoes

1/4 cup of sliced black olives

Small bunch of fresh parsley, oregano & thyme

1 vegan stock cube

Salt & pepper

  1. Prick the tomatoes and place them in a bowl of boiling water for 10 minutes.

  2. Drain them and peel off the skins, but reserve the water.

  3. Add the oil to a large pan on a medium heat, next add the garlic to the pan and just fry it off for a couple of minutes.

  4. Add in the dried chilli flakes and the dried mixed herbs.

  5. Next, add in the tomato puree, then fry everything off for a couple of minutes.

  6. Add in the peeled tomatoes and using the back of the spoon, just roughly chop them up.

  7. Add the sun-dried tomatoes, black olives, fresh parsley, oregano and thyme.

  8. Crumble in the stock cube, take a cup of the water used for the tomatoes then add that to the pan along with a good pinch of salt and pepper.

  9. Stir, then blend until smooth.

  10. Stir into pasta or use as a pizza base sauce.

Essential Equipment