No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Tomato-Mint Sauce

Use to make Apizz chef John LaFemina's Lamb Meatballs with Tomato-Mint Cream Sauce.

  • Yield: Makes 5 to 6 cups
Tomato-Mint Sauce

Source: The Martha Stewart Show, January 2011

Ingredients

  • 4 (28-ounce) cans whole plum tomatoes
  • 1/4 cup olive oil
  • 1/2 cup finely chopped shallots
  • 1/4 cup finely chopped garlic
  • 3 tablespoons coarse salt
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • Pinch of freshly ground black pepper
  • Pinch of crushed red pepper flakes

Directions

  1. Place tomatoes in the jar of a blender; blend for 15 seconds and set aside.

  2. Heat oil in a large saucepan over medium heat; add shallots and garlic and cook until soft and lightly browned, about 15 minutes. Add salt, mint, basil, oregano, black pepper, and red pepper flakes; stir to combine. Add tomatoes and 2 cups water; bring to a boil, and immediately reduce to a simmer. Cook for 45 minutes.

Related Topics