Good Morning America Recipes

Wolfgang's Favorite Tomato Sau

An Easy Italian Staple

GMA Recipes
Difficulty: Easy
Cook Time: min


  • 1/4 cup extra-virgin olive oil
  • 2 small onions, peeled, trimmed, and minced
  • 6 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 4 pounds Roma tomatoes, peeled, seeded, and diced
  • 2 cups chicken stock (or good-quality canned chicken broth), heated
  • 12 to 16 fresh basil leaves, washed and dried
  • 12 tablespoons unsalted butter (1 1/2sticks), cut into small pieces
  • Kosher salt, to taste
  • Freshly ground black pepper
  • Cooking Directions

    In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste and then the tomatoes, cook for 2 to 3 minutes, and then pour in the chicken stock. Simmer briskly until the sauce is thick, 20 to 30 minutes. For finer consistency, pass the sauce through a wire-mesh sieve into a clean saucepan.

    2. Stack the basil leaves, roll them up lengthwise, and cut across the roll very thinly to make a chiffonade. Stir the basil into the sauce. Whisk in the butter piece by piece, then season to taste with salt and pepper. Keep warm.

    Recipes excerpted from Wolfgang Puck's Live, Love, Eat! Random House © 2002.

    Recipe Summary

    Main Ingredients: tomato paste, olive oil, onions, basil

    Course: Sauces and marinades

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