Chef John Folse's Creole Tomato Sauce
PREP TIME: 30 Minutes
SERVES: 6 to 8

Most people don't realize that tomatoes are a product of America. Many believe they originated in Italy and somehow found their way to Bayou Country. The Creole tomato is a product of St. Bernard and Plaquemine parishes and is known for its sugar-sweet juiciness. It was this tomato that was originally used in New Orleans to create our now famous Creole sauce.


  • 12 Creole tomatoes, peeled and seeded or 24 Roma tomatoes
  • 1/4 cup extra virgin olive oil
  • 1/4 cup vegetable oil
  • 10 cloves garlic, sliced
  • 1 cup chicken stock
  • 12 large basil leaves, chopped
  • 1/2 tsp cayenne pepper

In a stainless steel saucepot, heat oils over medium-high heat. Add garlic and, using a wooden spoon, sauté the garlic slices until pale yellow or very light brown around the edges, approximately 3 minutes. Add tomatoes and blend well into the garlic mixture. Bring to a low simmer and slowly add chicken stock to retain moisture and create the fresh sauce. Cook 5 to 7 minutes and add basil and cayenne pepper. The sauce is now ready to serve as a pasta topping or a base for fish and veal. Add additional stock as necessary to retain sauce-like consistency. When serving this over pasta, drain the pasta when done and toss with a small amount of olive oil. Blend 1 to 2 serving spoons of the fresh marinara into the pasta along with a generous sprinkle of Parmesan cheese. Once all is well-coated, place the pasta in the center of a serving platter and top with the simmering marinara.

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