Italian Tomato Sauce Meets French Chef

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

Recipe Video

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.
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