Chunky Tomato Sauce

1 May

I started making this sauce because I wanted to try some techniques I learned from one of my favorite chefs, Jamie Oliver.  When I was at London’s Heathrow Airport doing a stop over a few years ago, I bought this cooking magazine with a small booklet inside with various Jamie Oliver recipes. 

Jamie talked about frying the basil and adding balsamic vinegar to the sauce to give it a special kick…  I have always seen chefs add wine to sauces and it was very welcoming to me to know I could also do it with vinegar and get a similar result.   BTW – This was the same magazine where my favorite whisk came with…

This is also one of the recipes made with basil from my CSA box…




1 jar of whole peeled tomatoes
1 jar of fire-roasted tomatoes
1 tbs olive oil
2 cloves of garlic, peeled and sliced thin
1 handful of basil, washed well and leaves removed from the stems
¼ cup balsamic vinegar
Salt and Freshly cracked pepper


  1. In a tall skillet, heat olive oil over medium-high heat.  Add the garlic slices and the basil stems.  Sauté for a few minutes to infuse the oil with garlic and basil taste.  Add the basil leaves and sauté a bit.
  2. Add the tomatoes to the skillet.  Stir to combine well.  Season with salt and pepper, and add the balsamic vinegar. 
  3. When the sauce starts to boil, lower the heat to medium low and cook uncovered for about 25-30 minutes, until the sauce reaches your desired consistency.  I like it chunky…  If you prefer it more liquidy, cook for less time.
  4. Remove the basil stems before serving.


Toss with your favorite noodle pasta or use it in a Pita Pizza Margherita.

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