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Olive Tomato Sauce

  • Yield: About 2 cups


  • 1 tablespoon olive oil
  • 1/2 cup peeled, seeded, and chopped Italian plum tomatoes
  • 1/2 cup pitted and halved black Greek or NiÁoise olives
  • 1/2 cup halved green pimiento-stuffed olives
  • 1/4 cup chopped onions
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh basil
  • 1 tablespoon minced garlic
  • 1 teaspoon Emeril's Creole Seasoning
  • 1/2 teaspoon salt
  • 4 turns freshly ground black pepper
  • 1/4 cup heavy cream
  • 8 tablespoons (1 stick) unsalted butter, at room temperature, cut up


  • Heat the oil in a medium nonreactive saucepan over high heat. Add the tomatoes, black and green olives, onions and green onions, basil, and garlic and stir-fry for 3 minutes.
  • Stir in the Creole Seasoning, salt, pepper, and cream and simmer for 2 minutes. Stir in the butter and turn off the heat as soon as it begins to melt. Keep stirring until the butter is thoroughly incorporated.