This is the most requested of all our thousands of recipes! Be sure to use fresh basil because dried just doesn’t make it. This sauce goes great with either chicken, beef, veal, or seafood or over pasta or rice. Use Seafood Stock and Seafood Magic if you’re going to serve it with seafood.
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Servings
MAKES 6 CUPS
Ingredients
¼ cup olive oil
3 cups finely diced onions
1½ sticks unsalted butter or margarine, in all
4 teaspoons minced fresh garlic
3 cups chicken or seafood stock
2 teaspoons Worcestershire sauce
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme’s Poultry Magic or Chef Paul Prudhomme’s Seafood Magic
1 tablespoon chopped fresh basil
3 teaspoons light brown sugar
6 cups chopped peeled fresh tomatoes
3 cups finely diced onions
1½ sticks unsalted butter or margarine, in all
4 teaspoons minced fresh garlic
3 cups chicken or seafood stock
2 teaspoons Worcestershire sauce
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme’s Poultry Magic or Chef Paul Prudhomme’s Seafood Magic
1 tablespoon chopped fresh basil
3 teaspoons light brown sugar
6 cups chopped peeled fresh tomatoes
How To Prepare
Heat the olive oil in a 4-quart pot over high heat for 2 minutes. Add the onions and cook, stirring occasionally, until they start to brown, about 3 to 5 minutes. Add ½ stick of the butter or margarine and turn the heat to medium.
Continue cooking, stirring frequently, until the onions caramelize (turn a rich brown color). Add the garlic and cook for 1 minute. Add the stock, Worcestershire sauce, Poultry (or Seafood) Magic, basil, and sugar. Turn the heat up to medium-high and cook, stirring occasionally, until the mixture is reduced by one fourth, about 6 minutes.
Add the tomatoes and cook, stirring occasionally, for 15 to 20 minutes. Reduce the heat, whisk in the remaining butter or margarine, and cook for 2 minutes. The finished sauce should be thick and shiny.
Continue cooking, stirring frequently, until the onions caramelize (turn a rich brown color). Add the garlic and cook for 1 minute. Add the stock, Worcestershire sauce, Poultry (or Seafood) Magic, basil, and sugar. Turn the heat up to medium-high and cook, stirring occasionally, until the mixture is reduced by one fourth, about 6 minutes.
Add the tomatoes and cook, stirring occasionally, for 15 to 20 minutes. Reduce the heat, whisk in the remaining butter or margarine, and cook for 2 minutes. The finished sauce should be thick and shiny.