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Creamy Tomato Basil Sauce
Chef Pieor Biondi's Recipe

  • 2 ½ oz. butter
  • 3 T. olive oil
  • 4 oz. dry white wine
  • ¾ cup half and half
  • 1 ½ oz. tomato paste
  • 5 cloves garlic, minced
  • ½ medium onion, small dice
  • Salt and Pepper to taste
  • 5 cups diced tomatoes, fresh or canned
  • ½ cup fresh basil leaves, chopped or chiffonade
     Great with Spaghetti topped with grilled shrimp or Rigatoni with grilled chicken.  
      1.   Melt butter and olive oil in large sauce pan over medium heat and
      2.   Sauté garlic and onion until onion is translucent and garlic just begins to color.
      3.   Deglaze with white wine and reduce by half.
      4.   Stir in tomato paste, tomatoes, chicken stock.
      5.   Simmer 30 minutes.
      6.   Add half and half and simmer additional 15 minutes or until sause is thickened.
      7.   Season with salt and pepper.
      8.   Stir in basil just before serving.  
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