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Italian Tomato Sauce With a Twist
Hello friends, so what happens when an Italian Tomato Sauce comes into direct contact with a French Chef with an addiction to a certain ingredient? You get magic! Chef Jean-Pierre; the half French/half Italian, and 100% American Chef brings you his unique spin on this timeless sauce!
Recipe Video
Recipe Ingredients
- 6 large Beef Steak Tomatoes
- 9 Plum Tomatoes
- 4 ounces Sweet Butter (not salted)
- 1 large Onion diced
- Salt and Pepper to taste
- 1 ½ tablespoons Garlic chopped
- 2 teaspoons Thyme freshly chopped
- 2 to 3 Basil branches
- ¼ cup Tomato Puree
Recipe Instructions
Preheat Oven to 450°F / 230°C
- Core and cut the tomatoes in half and place them cut side down in a lasagna pan, brushed with olive oil.
- Bake in the Preheated Oven for 45 minutes.
- After 45 minutes, place them under the broiler to “burn” the skin and remove that skin and reserve while you make the sauce.
- In a Dutch oven or a saucepan, heat the 2 ounces of butter, and when hot, add the onion and sauté until golden brown. Add the garlic, fresh thyme and basil, tomatoes and tomato puree. Cook for about 15 / 20 minutes.
- Turn the heat off, wait a couple of minutes and add the remaining butter and adjust the seasoning with salt and pepper.
You can find the items below used in making this dish at our online store!
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Hi there Chef JP – loving your enthusiasm & generosity of spirit.
Is your oven fan assisted? I am wondering if I need to dial back mine?
The reason I ask is that I started your Italian/French tomato sauce.
At 220C [fan assisted] for 25 minutes and then dialed it back to 200
as I felt the liquids were boiling a bit more than a ‘simmer’…. even cutting out
@ 42.5 minutes and then only 5 more under the broiler/grill it all looked a little dried out…?
The tomato skins were burnt to the side of the pan on one end.
Anyway, lesson learned – I salvaged what wasn’t burnt and it tastes good – I think I need to add back in some liquid – what would be best? A tin of tomatoes? White wine….or red?
I loved this recipe, it was absolutely delicious. I’m not a coffee maker so I bought an 8oz can of cold espresso coffee which gave it a good enough coffee flavor but I think fresh espresso would have been better. Thanks again, love your videos
I loved this recipe, it was absolutely delicious. I’m not a coffee maker so I bought an 8oz can of cold espresso coffee which gave it a good enough coffee flavor but I think fresh espresso would have been better. Thanks again, love your videos
Chef… you are the best teacher and cook I have ever known and watched cook. I have made many of your recipes and I only wish I could have cooked like this when I had been raising my five children. They probably would have never moved out.
Thank you for teaching your cherished secrets that made you one of the best.
Thank you for the kind words Louise! It is people like you that make it all worthwhile. ❤️😊
So easy and so so flavorful. Must try this recipe.
Thank you for sharing it.