Name: Italian Tomato Sauce With a Twist
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

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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!

5 from 3 votes

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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

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.