Brandied Tomato Sauce Flambe
Elevate your dinner game with this bold and flavorful Brandied Tomato Sauce Flambé, a show-stopping recipe that brings both drama and depth to the table. This rich, homemade tomato sauce starts with a base of sautéed onion, garlic, and crushed red pepper for a balance of savory and spicy. Hand-crushed whole tomatoes, tomato paste, and aromatic herbs like oregano and fresh basil deliver layers of freshness, while a touch of sugar enhances the natural sweetness of the tomatoes. The true star of the dish, however, is the flambéed brandy, which adds a subtle caramelized complexity to the sauce as the alcohol burns away in a spectacular fiery flourish. Perfect for coating al dente pasta, draping over seared meats, or spooning onto roasted vegetables, this sauce is a versatile and impressive addition to any meal. Ready in just 35 minutes, it’s the ultimate recipe for entertaining or treating yourself to gourmet-quality dining at home.
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 0.5 teaspoons Crushed red pepper flakes
- 28 ounces Canned whole peeled tomatoes, crushed by hand
- 2 tablespoons Tomato paste
- 1 teaspoons Granulated sugar
- 1 teaspoons Dried oregano
- 2 tablespoons Fresh basil leaves, chopped
- 0.5 teaspoons Kosher salt
- 0.25 teaspoons Freshly ground black pepper
- 0.25 cups Brandy
Instructions
Heat a large skillet or sauté pan over medium heat. Add the olive oil and butter, allowing them to melt and combine.
Add the chopped onion to the pan and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and crushed red pepper flakes and cook for 1-2 minutes, until fragrant.
Carefully pour in the hand-crushed tomatoes along with their juice. Add the tomato paste, sugar, and dried oregano, stirring to combine.
Bring the mixture to a gentle simmer over medium-low heat. Allow the sauce to cook for 20 minutes, stirring occasionally, until thickened and the flavors have melded together.
Season the sauce with kosher salt and freshly ground black pepper. Stir in the chopped fresh basil.
Carefully pour the brandy into the pan. Using a long lighter or match, ignite the brandy to flambé. Gently swirl the pan (be cautious of the flame) until the alcohol burns off and the flame extinguishes naturally.
Give the sauce a final stir and taste for seasoning, adjusting as necessary.
Serve immediately over freshly cooked pasta, or use as a sauce for meats or vegetables.
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 38.0 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1696 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
