Le Creuset Recipe: Classic Tomato and Basil Sauce

Classic tomato and basil sauce from Italy, courtesy of Le Creuset.
Uses 3 1/2 quart round oven.
Serves 6.

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped finely
  • 2 celery stalks, chopped finely
  • 1 carrot, grated coarsely
  • 2 large garlic cloves, crushed
  • 2 pounds canned plum tomatoes, chopped with their juice
  • A large handful of fresh basil leaves
  • Salt and freshly ground black pepper
  • A pat of butter, to finish
  1. Heat the oil in the Round Oven over a medium heat on the stovetop. Add the onion, celery, adn carrot and cook very gently for 4 to 5 minutes without letting the ingredients brown. Add the garlic and fry for 1 minute longer.

  2. Add the tomatoes, roughly torn basil leaves, and plenty of seasoning. Cover and simmer, stirring occasionally, for 30 to 40 minutes until the vegetables are tender.

  3. Uncover the pan, increase the heat, and boil gently for 5 to 10 minutes to thicken.

  4. Use the sauce as it is in the "chunky" consistency, or puree in a food processor. Whichever texture you choose, stir the butter into the sauce just before serving: it rounds off the flavors and makes the sauce smoother.

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