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Portuguese Tomato Sauce

  • Yield: 1 1/3 cups


  • 2 tablespoons olive oil
  • 1/4 cup chopped onions
  • 1 tablespoon minced garlic
  • 3 Italian plum tomatoes, finely chopped
  • 1/3 cup pitted and halved black olives (such as Kalamata)
  • 2 teaspoons finely minced anchovy fillets or anchovy paste
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped basil
  • 1 teaspoon chopped oregano
  • 1 teaspoon salt
  • Black pepper
  • 1 stick unsalted butter, cut in 8 pieces chilled


  • Heat oil in a large skillet over high heat. Add onions and saute 1 minute. Stir in garlic, tomatoes, olives, anchovies, parsley, basil and oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes.
  • Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated.

Recipe Details