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.
Equipment - You can find the items below at our online store!
Private Notes
