Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

This delicious sauce pairs perfectly with shrimp, mussels or seafood pasta.

  • Prep time 10 minutes
  • Total time 1 hour & 10 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2021



Using small sharp knife, make an X-shaped incision at the base of each tomato. In large pot of boiling water, blanch tomatoes for 30 seconds; immediately immerse in large bowl of ice water. Peel tomatoes and cut in cubes; discard skin (or see tip). Set aside.

In large saucepan or large deep skillet, heat oil over medium-low heat. Add garlic and fennel seeds; cook, stirring constantly, about 2 minutes. Add olives and capers; continue cooking, stirring, about 3 minutes. Add anchovy paste, tomato paste and white wine, scraping up browned bits from bottom of pan with wooden spoon. Bring to a boil and cook until wine has reduced by half, about 3 minutes.

Add reserved tomatoes to same saucepan and season with salt and pepper. Reduce heat to low, cover and cook about 30 minutes. Add artichoke hearts and parsley; continue cooking about 10 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)



You can reduce food waste by turning tomato peels into chips. Preheat oven to 200°F; line baking sheet with parchment paper. Mix peels of 6 large or 12 Roma tomatoes, patted dry, with 1 tbsp olive oil and 1/2 tbsp dried oregano; season with salt and pepper. Arrange on prepared baking sheet and bake until crisp, about 45 minutes. Remove baking sheet from oven; let cool. You can also grind the chips down to a fine powder to make a savoury seasoning.


Nutritional facts Per serving: about

  • Calories 275
  • Total fat 20 g
  • Saturated fat 2 g
  • Cholesterol 5 mg
  • Sodium 775 mg
  • Total carbohydrate 19 g
  • Fibre 7 g
  • Sugars 11 g
  • Protein 5 g
  • Iron 4.5 mg
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Dressings & Sauces

Olive & Artichoke Tomato Sauce