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Tomato and Leek Sauce

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(Recipe ID: 835)

Serves 6-8

Preparation time: 20 minutes; Cook time: 1 1/2 hours

Source: Chef Joseph Lowery


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 12 large Ripe Tomatoes (7 cups finely chopped)
  • 2 large Stalks Celery (2/3 cup chopped)
  • 6 cloves Garlic
  • 2 medium Leeks (2 cups chopped)
  • 2 Tablespoons Extra Virgin Olive Oil *
  • 2 Bay Leaves*
  • 1/2 teaspoon Thyme*
  • 1/2 teaspoon Chervil
  • 1/2 teaspoon Cayenne Pepper*
  • 1/4 teaspoon Oregano*
  • 1/8 teaspoon Raw Turbinado Sugar
  • 1 cup Dry Red Wine
  • 1/2 cup Chicken or Vegetable Stock
  • Salt *


  1. Peel, juice and seed tomatoes.  Finely chop by hand or puree in food processor.  Set aside.
  2. Remove strings from celery and chop.  Mash and mince garlic.  Chop leeks and wash (See Leeks).
  3. Heat olive oil in large skillet and add garlic and leeks.  Cook 3 or 4 minutes, stirring frequently.
  4. Add celery.  Cook 5 minutes.
  5. Add tomatoes, bay leaves, thyme, chervil, cayenne pepper, oregano and sugar. Cook about 1 hour, stirring occasionally.
  6. Add wine and chicken or vegetable stock.  Cook 30 minutes and serve with pastas or as a sauce with shrimp, chicken or veal.

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