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Tomato-Mint Sauce


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

  • Yield: Makes 5 to 6 cups

Source: The Martha Stewart Show, January 2011


  • 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


  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.

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