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A1 World's Best Tomato Sauce

Saved in 33 recipe boxes and 3 cookbooks
A1 World's Best Tomato Sauce A1 World's Best Tomato Sauce A1 World's Best Tomato Sauce

This recipe is based on the one from Jean Christoph Novelli's grandmother Louise's recipe. He call's it "The Most Amazing Tomato Sauce on the planet" I agree. This is not the exact recipe (I tweaked it very slightly and made some educated guesses on the amounts of various ingredients but based upon the taste I believe it is probably very close.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


2 pound tomatoes
very fresh, ripe
2 teaspoon sea salt
to taste
1 each star anise
1 each vanilla bean
2 cloves garlic
roughly smashed
3 tablespoons olive oil, extra-virgin
to taste
1 teaspoon sugar
1 bunch basil
1 each bay leaves
* not incl. in nutrient facts


If you are not in a hurry take your time, the slower you cook down the tomatoes the more flavor you will build into your sauce.

Heat a saucepan over medium heat.

Add tomatoes and sprinkle with sea salt.

Adjust heat to slowly cook down the tomatoes. The slower you cook down the tomatoes the more flavor will develop.

After about 5 minutes add the star anise, bay leaf and vanilla bean (split and scraped).

Once the tomatoes have begun to soften help break them down using a potato masher.

Add garlic that has been roughly smashed with your hand or with the flat of your knife. Add the sugar.

If you taste and think you have added a bit too much sugar you can add just a touch of balsamic vinegar to balance out the sweetness.

Continue cooking slowly.

Once you have reached your desired consistency add the olive oil.

Taste and adjust seasonings.

Add the basil, leave the leaves whole for a rustic look and feel, mix in and allow to wilt.


First published: last updated: 2015-11-13

5 stars - based on 3 ratings, best: 5, worst: 0, reviews: 3


about 2 years

This is excellent! Different than most tomato sauces.

over 3 years


over 5 years

OMG, words cannot describe how good this tomato sauce is. I didn't have a vanilla bean on hand so I used 1/2 teaspoon of vanilla extract and it really added a wonderful layer of flavor, I thought it a bit odd to add vanilla. All I can say is wow. This is the best tomato sauce I have ever tasted. I used a mix of campari and plum roma tomatoes (about 1 pound each).



Nutrition Facts

Serving Size 245g (8.6 oz)
Amount per Serving
Calories 13767% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1191mg 50%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 38% Vitamin C 50%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

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