A Chunky Tomato Sauce like no other! The title says it all. This is the most flavorful tomato sauce that I have made so far. I have made lots of tomato sauces but this one has that wow factor that only if you make it, you will know what I am talking about. I am not sure what else I can say about this recipe because writing about it makes me hungry for my Zucchini Flowers Fritters. My most preferred flavorful chunky tomato sauce is from William Sonoma for now. The original recipe is for Stuffed Vegetables or “Les Petits Farcis,” a recipe originated from Provence France, which will be posted after this post, just because it is only fair that I share one of the best tomato sauce recipes.
I love buying fresh juicy tomatoes because I use them in my salad, sandwiches and cooked meals. I seldom use store-bought tomato sauce or tomato puree anymore because it is easier to add just a few chunks to whatever meal I am preparing. One of the best ways I get the full flavor of my tomatoes is to use them in my Creole Sauce. A Creole Sauce, which is made with oil, water, fresh herbs, spices and tomato paste or tomato puree, is usually served with roasted or grilled meat.
By adding fresh tomatoes the taste is very different and better. The mixture of the fresh herbs with the fresh tomatoes makes the sauce not only healthier but also tastier. When fresh herbs and fresh tomatoes meet, it is a great party in your pan. The aroma will revive your palette. So when I bought zucchini flowers from the farmers’ markets a couple of weeks ago, I was tempted to make the usual Fried Zucchini Flowers. While I was getting ready to make the fried zucchini, I remember seeing a recipe in my William Sonoma Savory Appetizers cookbook for Zucchini Flower Fritters and decide to give it a try.
What a treat that was! The fried zucchini taste so much better with the tomato sauce. It was like eating the most tender and delicious braised meat. I know this might sound a bit weird, but for some reason, I did not need meat that day. Let me pat myself on the back because this is a milestone. I guess it truly pays off to buy fresh tomatoes. Did I say that I have made this wonderful tomato sauce a few times now? If you are looking for a great chunky sauce, this recipe is yours. Always remember, a good recipe will only taste good with good ingredients. Buy fresh, buy the best ingredients and enjoy!
- 2 ½ tablespoons olive oil
- 2 yellow onions chopped
- 2 pounds tomatoes peeled, seeded and chopped
- 2 cloves garlic finely chopped
- Bouquet garni 3 large parsley sprigs, 2 large thyme sprigs, and 1 bay leaf with the addition of 1 fresh summer savory and 1 fresh basil sprig
- 1 orange zest strip preferably dried, about 1 inch (2.5 cm) wide)
- Salt and Pepper freshly ground black pepper to taste
- 2 tablespoons chopped fresh basil or flat-leaf Italian parsley (optional)
- To make the tomato sauce, in a large, heavy frying pan over medium heat, warm the olive oil. Add the onions and saute for about 10 minutes. Do not allow to color. Add the tomatoes and cook, uncovered, stirring occasionally, until they have rendered their juice, about 15 minutes. Add the garlic, bouquet garni, and orange zest and season with salt. Stir one, reduce the heat to low, and simmer, uncovered, stirring occasionally, until the liquid is reduced by about one-third, 20- 30 minutes. Discard the bouquet garni and zest and season with salt and black pepper. If desired, add the cayenne and stir in the basil or parsley, if using. Set aside and cover to keep warm.