Quick, Fresh Tomato

This is the tomato sauce I make most often. It has a clean, bright flavor thanks to fresh tomatoes and basil, and it comes together in no time. 🍅🍅🍅🍅🍅🍅

Every time I make this fresh tomato-basil sauce, I am astounded by not only its flavor, but also the ease in which it materializes.

It comes from the Tra Vigne cookbook by Michael Chiarello, who learned the recipe from Jacques Pépin, who uses the sauce to poach fish roulades and to dress stuffed chicken legs — oh Jacques!

I have yet to use it for either of those purposes, but it is the tomato sauce I find myself making most often in the summer for favorites like eggplant parmesan and this summer squash gratin or for simply dressing angel hair pasta for my children.

At first glance, this tomato sauce recipe might look quite similar to others you’ve made. But the makeup and method are actually quite different. Let’s explore:

• For one, in addition to fresh tomatoes, this sauce calls for red bell peppers, which not only lend a sweetness to the sauce but also give it a nice body.
• Second, unlike many tomato sauce recipes that call for sweating onions or garlic first, this one calls for neither.
• Third, many tomato sauce recipes call for peeling the tomatoes first. Not this one!
• Fourth: water. Here the roughly chopped tomatoes and peppers start stovetop with a cup of water and simmer for about 25 minutes or until nearly all of the water evaporates and the tomatoes and bell peppers reduce into a sweet, summery concentrate.
• Finally, fat is added at the end. When the sauce is done, you add butter or olive oil along with basil; then purée it until smooth.

Interesting, right? I have shared this recipe in the past , but thought it deserved a refresher. Hope you love it as much as I do.

PS: Quick Sautéed Cherry Tomato Sauce

PPS: Fresh Yellow Tomato Sauce

Quick, Tomato-Basil Sauce How-To

Here’s the play-by-play:

• Gather your tomatoes and bell peppers:

• Chop them coarsely.

• Add to a large pot with 1 cup of water and a teaspoon of salt.

• Simmer for 25 minutes; then add butter or olive oil and basil.

• Transfer to a food processor or blender – let cool first if using a blender.

• Purée until smooth.

• Transfer to storage vessels and keep in the refrigerator for up to 1 week or in the freezer for 3 months.

Description

From Michael Chiarello’s Tra Vigne. Original recipe credited to Jacques Pépin.

A few notes:

• Crushed red pepper flakes would be really nice here. I omit because of the children.

• Original recipe calls for a mix of butter and olive oil at the end — use what you prefer.

• My dear friend Linda adds heavy cream to it, which I have yet to try, but which I have no doubt is completely delicious.

• 2 lbs. tomatoes, roughly chopped

• 4 red bell peppers, stemmed, seeded, and roughly chopped

• kosher salt

• 4 tablespoons butter

• 1/3 to 1/2 cup, lightly packed, fresh basil leaves

1. Place tomatoes and peppers in a large saucepan or pot. Pour in 1 cup water and turn heat to high. Season with 1 teaspoon kosher salt. Bring to a simmer, then turn heat down to medium high. After about 5 minutes, the tomatoes and peppers will begin releasing their juices, and the whole mixture should be bubbling. Adjust the heat to ensure the mixture stays at a constant bubble — medium to medium-high should do it. Stir every five minutes or so to make sure the tomatoes and peppers are not sticking to the bottom of the pan. Cook for about 20 more minutes.
2. You’ll know when it’s time to turn off the heat when the tomatoes and peppers are tender and nearly all of the liquid has evaporated and the tomatoes and peppers are beginning to stick to pot — when you drag a wooden spoon or spatula across the bottom of the pot, the parted pathway between the sauce should be visible briefly (see video for clarification). Note: times will vary depending on the variety/juiciness of the tomatoes you are using. Do rely on the visual cue more than the time to determe when the sauce is done.
3. Add the basil and butter to the pot, give it a stir, then transfer the contents of the pot to a food processor or blender. Blend until smooth — be sure to let the mixture cool first if using a blender. Taste. Adjust seasoning with more salt to taste — I often add another teaspoon of kosher salt, but start with a 1/2 teaspoon and add more to taste. Add freshly cracked black pepper to taste, too, if you wish. Store in the fridge for up to a week. Or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian, American

This is the tomato sauce I make most often. It has a clean, bright flavor thanks to fresh tomatoes and basil, and it comes together in no time. 🍅🍅🍅🍅🍅🍅

Every time I make this fresh tomato-basil sauce, I am astounded by not only its flavor, but also the ease in which it materializes.

It comes from the Tra Vigne cookbook by Michael Chiarello, who learned the recipe from Jacques Pépin, who uses the sauce to poach fish roulades and to dress stuffed chicken legs — oh Jacques!

I have yet to use it for either of those purposes, but it is the tomato sauce I find myself making most often in the summer for favorites like eggplant parmesan and this summer squash gratin or for simply dressing angel hair pasta for my children.

At first glance, this tomato sauce recipe might look quite similar to others you’ve made. But the makeup and method are actually quite different. Let’s explore:

• For one, in addition to fresh tomatoes, this sauce calls for red bell peppers, which not only lend a sweetness to the sauce but also give it a nice body.
• Second, unlike many tomato sauce recipes that call for sweating onions or garlic first, this one calls for neither.
• Third, many tomato sauce recipes call for peeling the tomatoes first. Not this one!
• Fourth: water. Here the roughly chopped tomatoes and peppers start stovetop with a cup of water and simmer for about 25 minutes or until nearly all of the water evaporates and the tomatoes and bell peppers reduce into a sweet, summery concentrate.
• Finally, fat is added at the end. When the sauce is done, you add butter or olive oil along with basil; then purée it until smooth.

Interesting, right? I have shared this recipe in the past , but thought it deserved a refresher. Hope you love it as much as I do.

PS: Quick Sautéed Cherry Tomato Sauce

PPS: Fresh Yellow Tomato Sauce

Quick, Tomato-Basil Sauce How-To

Here’s the play-by-play:

• Gather your tomatoes and bell peppers:

• Chop them coarsely.

• Add to a large pot with 1 cup of water and a teaspoon of salt.

• Simmer for 25 minutes; then add butter or olive oil and basil.

• Transfer to a food processor or blender – let cool first if using a blender.

• Purée until smooth.

• Transfer to storage vessels and keep in the refrigerator for up to 1 week or in the freezer for 3 months.

Description

From Michael Chiarello’s Tra Vigne. Original recipe credited to Jacques Pépin.

A few notes:

• Crushed red pepper flakes would be really nice here. I omit because of the children.

• Original recipe calls for a mix of butter and olive oil at the end — use what you prefer.

• My dear friend Linda adds heavy cream to it, which I have yet to try, but which I have no doubt is completely delicious.

• 2 lbs. tomatoes, roughly chopped

• 4 red bell peppers, stemmed, seeded, and roughly chopped

• kosher salt

• 4 tablespoons butter

• 1/3 to 1/2 cup, lightly packed, fresh basil leaves

1. Place tomatoes and peppers in a large saucepan or pot. Pour in 1 cup water and turn heat to high. Season with 1 teaspoon kosher salt. Bring to a simmer, then turn heat down to medium high. After about 5 minutes, the tomatoes and peppers will begin releasing their juices, and the whole mixture should be bubbling. Adjust the heat to ensure the mixture stays at a constant bubble — medium to medium-high should do it. Stir every five minutes or so to make sure the tomatoes and peppers are not sticking to the bottom of the pan. Cook for about 20 more minutes.
2. You’ll know when it’s time to turn off the heat when the tomatoes and peppers are tender and nearly all of the liquid has evaporated and the tomatoes and peppers are beginning to stick to pot — when you drag a wooden spoon or spatula across the bottom of the pot, the parted pathway between the sauce should be visible briefly (see video for clarification). Note: times will vary depending on the variety/juiciness of the tomatoes you are using. Do rely on the visual cue more than the time to determe when the sauce is done.
3. Add the basil and butter to the pot, give it a stir, then transfer the contents of the pot to a food processor or blender. Blend until smooth — be sure to let the mixture cool first if using a blender. Taste. Adjust seasoning with more salt to taste — I often add another teaspoon of kosher salt, but start with a 1/2 teaspoon and add more to taste. Add freshly cracked black pepper to taste, too, if you wish. Store in the fridge for up to a week. Or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian, American

Description

From Michael Chiarello’s Tra Vigne. Original recipe credited to Jacques Pépin.

A few notes:

• Crushed red pepper flakes would be really nice here. I omit because of the children.

• Original recipe calls for a mix of butter and olive oil at the end — use what you prefer.

• My dear friend Linda adds heavy cream to it, which I have yet to try, but which I have no doubt is completely delicious.

• 2 lbs. tomatoes, roughly chopped

• 4 red bell peppers, stemmed, seeded, and roughly chopped

• kosher salt

• 4 tablespoons butter

• 1/3 to 1/2 cup, lightly packed, fresh basil leaves

1. Place tomatoes and peppers in a large saucepan or pot. Pour in 1 cup water and turn heat to high. Season with 1 teaspoon kosher salt. Bring to a simmer, then turn heat down to medium high. After about 5 minutes, the tomatoes and peppers will begin releasing their juices, and the whole mixture should be bubbling. Adjust the heat to ensure the mixture stays at a constant bubble — medium to medium-high should do it. Stir every five minutes or so to make sure the tomatoes and peppers are not sticking to the bottom of the pan. Cook for about 20 more minutes.
2. You’ll know when it’s time to turn off the heat when the tomatoes and peppers are tender and nearly all of the liquid has evaporated and the tomatoes and peppers are beginning to stick to pot — when you drag a wooden spoon or spatula across the bottom of the pot, the parted pathway between the sauce should be visible briefly (see video for clarification). Note: times will vary depending on the variety/juiciness of the tomatoes you are using. Do rely on the visual cue more than the time to determe when the sauce is done.
3. Add the basil and butter to the pot, give it a stir, then transfer the contents of the pot to a food processor or blender. Blend until smooth — be sure to let the mixture cool first if using a blender. Taste. Adjust seasoning with more salt to taste — I often add another teaspoon of kosher salt, but start with a 1/2 teaspoon and add more to taste. Add freshly cracked black pepper to taste, too, if you wish. Store in the fridge for up to a week. Or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian, American

Find it online : https://alexandracooks.com/2020/08/04/quick-fresh-tomato-basil-sauce/

This is my favorite dessert: peach-frangipane galette. Here I share my recipe for foolproof all-butter pastry dough, which comes together in no time. There is video guidance for both the pastry and the galette assembly 🍑🍑🍑🍑

Every time I take a bite of David Lebovitz’s peach-frangipane galette, I feel I have been transported to a French pâtisserie.

Truly: the crust is so incredibly flaky, and when it envelops layers of creamy, almond frangipane and sweet, juicy stone fruit, the result is, well , simplement magnifique! ( Oui? )

From rhubarb-orange to apple-bourbon to peach-vanilla, as pictured here, the possible flavor combinations are endless as are the shaping techniques: see slab galette (ideal for a crowd).

At this point I’ve posted five variations of this recipe, and the reason I can’t refrain from posting another is because every time I make it, I am blown away by not only its flavor but also the ease in which it comes together.

Ease. Yes, ease. For many people, achieving flaky, tender pie dough has been a lifelong struggle, a task they’d rather outsource to Pillsbury.

If you can relate, listen up. Many years ago I learned a simple technique from a French woman, Caroline Cazaumayou. I’ve shared the story before, so I’ll briefly sum up her method: Caroline makes her pastry in the food processor, pulsing the dough as minimally as possible, then uses a tea towel to shape the dough into a perfect round.

This tea towel trick achieves two things:

1. A tender crust, because the crumbly dough ensures it has not been over worked.
2. A perfectly round shape, the ideal starting point for many a pie and/or tart.

I’ve made a new video of the entire galette-making process, which is embedded above. I have included zero photos of the process below, because I think video is a better teacher when it comes to pastry.

Peach Frangipane Galette How-To

1. Make the foolproof pastry dough and store briefly in the fridge.
2. Without washing the food processor, make the frangipane.
3. Roll out the dough, and transfer to a sheet pan.
4. Spread the frangipane over the dough, leaving a 2-inch boarder. Top with the fruit.
5. Fold the exposed dough over the layer of fruit and frangipane.
6. Brush with melted butter, sprinkle with sugar.
7. Bake for 35 minutes or until evenly golden.
8. Let cool briefly; then enjoy your rustically elegant, shatteringly flaky masterpiece.

With mise-en-place , the whole galette can be assembled and in your oven in about 15 minutes. What is not to love?

Description

Adapted from David Lebovitz’s recipe from Fine Cooking .

For the tart dough:

• 1 1/4 cups (160g) all-purpose flour
• 1 tablespoon (14 g) sugar
• 1/4 teaspoon kosher salt
• 8 tablespoons (114g) cold, cubed butter, salted or unsalted
• 1/4 cup + 1 tablespoon (71 g) ice water

For the frangipane:

• 1/2 cup (54 g) almond flour
• 2 tablespoons (28 g) sugar
• pinch salt
• 2 tablespoons (30 g) butter at room temperature
• 1 egg (small if possible)
• 2 teaspoons vanilla, rum, brandy or bourbon

For assembly:

• 2 peaches, sliced thinly (1/4-inch or smaller)
• 2 tablespoons melted butter
• 1 to 2 tablespoons sugar, turbinado is nice
• vanilla ice cream for serving

1. Heat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Add the cold, cubed butter to the food processor. Pulse 10 times at 1-second intervals until the butter is the size of peas. Add the ice water and pulse again 10 times at 1-second intervals until the mixture is crumbly but holds together when pinched. (See video for reference)
2. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and pat the disk together. Transfer to fridge.
3. Don’t wash the food processor! Combine almond flour, sugar, salt, butter, egg, and vanilla or alcohol in the dirty bowl of the food processor. Purée until smooth.
4. On a lightly floured work surface, roll out the dough into a 12- to 14-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. Spoon the frangipane into the center leaving a 2-inch border. Arrange the peach slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed peaches. Sprinkle the sugar evenly over the top.
5. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Food Processor, Oven
• Cuisine: French