Creepypasta sauce

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  • 1 large can of diced tomatoes
  • 1 cup green olives, coarsely chopped
  • 1 cup black olives, coarsely chopped
  • 1 tbsp capers
  • 1 medium onion, chopped
  • 3 cloves garlic, pressed
  • 3 tbsp olive oil
  • 1/2 cup red wine (crappy hooch is fine)
  • basil, oregano and cracked black papper, chili pepper to taste
  • optional: shredded carrot, chopped celery, red peppers, etc.


  • Heat olive oil in heavy-bottomed saucepan.
  • Sautee garlic until it starts to brown slightly
  • Add in onions and sautee until they are translucent
  • Mix in chopped olives and spices and sautee for a few minutes
  • Add in tomatoes, capers and wine
  • Simmer on medium-low heat until liquid is reduced.
  • Serve over pasta or with garlic bread


  • You can also add in a tin of tomato sauce if you would like a ticker consistency.
  • A dash of balsamic vinegar can be substituted for the wine
  • A little lemon juice is nice if the tomatoes you have are too sweet.
  • If you have them, fresh roma tomatoes are excellent in place of the canned ones, just sautee them a little longer.
  • Fresh spices are best, but dried ones are fine.