I don’t know about you guys but I watch every chef program available, It’s like cook school for me. I love Top Chef, Chopped, Iron Chef, and now there is the Chef Academy with this Famous French chef Jean Christophe Novelli at Bravo on Mondays. It’s really funny because they of course choose the right characters and there is a bit of everything and lots of drama. They prepared this tomato sauce that just looked delicious, it’s a bit unusual the spices he used but the end result was fantastic. I would have never thought adding vanilla and star anis into my tomato sauce, but it gives an amazing flavor. I have also tried this weekend the famous Umami burger and wow…. It was Umami. I had the Father’s office burger before and my standard was pretty high, but I have to say Umami was freaking delicious. I had to run around the block zillion times next day but it was totally worth it.
Grandma Louise’s Tomato Sauce
- 6 lb (2.7 kg) Beef or Heirloom tomatoes
- 4 Star anise
- 1 Vanilla pod
- Sea salt & cracked black pepper to season
- White sugar
- 2 Sprig fresh thyme
- 1-2 Bay leaves
- INFUSION
- Fresh garlic
- 28gm bunch fresh basil
- Extra virgin olive oil
Place a heavy cast pan to heat up. Wash the tomatoes and halve roughly. Place into the hot pan and season with salt, pepper and a touch of sugar. Add the anise, vanilla, the bay leaves and thyme. Allow the tomatoes to start to cook then press them gently with a masher to help them to release their juice. Reduce the heat down to just simmering and continue for about 1 to 2 hours until a thickened paste. This slow evaporation of the moisture from the tomatoes will produce a deep color concentrated flavor without any bitterness. Crack the garlic and add along with the basil that is just halved and throw in. Combine with the warm paste and finish with a good amount of olive oil to finish the infusion. Allow cooling before storing ready for use.
* If you have added too much sugar to start this can be balanced out with a touch of vinegar. Always taste the tomatoes uncooked to determine their natural sweetness before you add the sugar. The amount of garlic to infuse with greatly depends on its strength; again make your own judgment. Additional seasoning such as cumin, fennel seeds, chili etc can be added this is of course personal taste again.
{ 15 comments… read them below or add one }
Hi Ursula I’m not sure ……I think I would just skip the star anise instead of add anise seeds. The taste is kinda different.
Hummmmm…….Yes definitely I would skip the anise seeds. You don’t want to have those seeds in the finished sauce. I guess it would be strange. Unless if you ground it, then maybe it would be okay. I would put a half teaspoon of grounded seeds. Good luck this tomato sauce is really yummy. Have a great week. 🙂
If I need to subtitute star anise with anise seed, how much do you think I should use?
Thanks!
Thanks Beau. Well I would definitely go with 1/3 of a cup of olive oil, the basil is just roughly chopped I just chopped by hands the big leaves and the small ones I left it whole, now the garlic give the garlic a big whack/smash and definitely peel it. But if you don’t like big chunks of garlic you can chop it a bit that would work too. Timing is important. When you put the garlic into the food you are cooking makes a huge difference in its eventual taste. The longer you cook the garlic, the less it will taste and smell and the more creamy and subtle its flavor becomes. That’s why he only put it almost in the end. Enjoy your cooking and Happy Holidays. 😉
Anna, thanks so much for posting, and improving on the recipe (especially that you instruct to use the thyme and bay leaves from the beginning, when that bit appears to have been inadvertently omitted from the recipe on the Bravo website). I tried it, and it came out great, but I have some questions. I recall two students arguing over whether there was enough olive oil added for the infusion, and then Novelli scolding them for not adding more oil. But HOW MUCH oil? I was worried I wasn’t adding enough, and probably wound up adding 1/3 to 1/2 cup, but a little at a time, but then thought that was way too much. It tasted great regardless, but what would you say the limit is? I don’t want to overdo it or add a ton of calories. OK, next, the recipe says that the basil is “just halved.” What does this mean? Just slice once through the leaves, and not mince? Then there’s the garlic. Novelli didn’t even peel it. Do you smash the cloves, then throw them in unpeeled? For me, I prefer peeled garlic, and chopped it just a little, so there were big chunks. But I fear that prevented more of a roasted flavor that might come from keeping it in the peel. Thanks for any tips. I think I’m making this again for a Xmas dinner. 🙂
Thanks Kristy, Glad you liked it. My new place is great, everyday I discover something new around me. It’s very exciting. 🙂
Hi Anna, great to see you around! I actually just came back from my vacation not long ago. Oh yeah, hopefully still be able to catch up with all of you. Doing my best! My poor fingers~~Have to make it quick! hehe….Frankly, I’ve been looking for some kind of simple homemade tomato sauce for quite some time. And you came right out just in time! Thanks for sharing.
p/s how’s your new place?
love, Kristy
I miss watching cooking shows on TV. WE don’t have the food network here and seeing the chefs on their own TV show is just inspiring. Look at that beautiful spaghetti with the gorgeous sauce. I would love to add some new flavors to my tomato sauce. Thanks for the recipe.
wow…you make ur own tomato sauce….brilliant! It looks so delicious. This makes me want to eat spaghetti now…mmmm
Hi Erica, Yes I’ve seen the bread show, OMG that bread looks stunning.
The ingredients in that sauce are delicious!!!! I just started watching that show….and I love it.You are right is like cooking school.Did you watch the bread one? It was a great 🙂
This is a wonderful idea. Well, two wonderful ideas- both the star anise and the vanilla. I can’t wait to try it!
Oh I’m always looking for new tomato sauce recipes- still haven’t found the right one yet but this one sounds great!
vanilla and star anise in tomato sauce?? that is different! It must around out all of the flavors in the sauce.
Thank you Michelle, glad you liked it, now I can’t take that bread with the cheese inside (from monday episode) out of my head. It looks soooooooooo good. 😉
Thank you for posting this tomato sauce recipe! I watched that same episode on Bravo. Such drama:) I was captivated by the unusual ingredients he used. Vanilla and star anise?! Who would have thought!
I made this sauce following your recipe. And Voila! Amazing sauce. My husband tried a bite off my plate and wanted more. This sauce is definitely a keeper.
Now that I’ve found your blog, I will have to check back for more of your recipes for sure!