RCP: Anise, Basil and Vanilla Marinara Sauce

This recipe grabbed me because I had not heard of putting vanilla in marinara sauce. The recipe was sent to me by a friend who is an excellent home cook. She adapted the recipe using vanilla extract, Anise Seed and 6 lbs of fresh tomatoes. We liked it very much, however next time I am making it as this chef suggested with the vanilla bean and whole Star Anise.
I will still use the fresh tomatoes since they are in season.

Anise, Basil and Vanilla Marinara Sauce

Adapted from: GRANDMA LOUISA’S TOMATO SAUCE (from Chef Novelli – Chef Academy, Bravo TV)

Ingredients:
•1- 28 ounce can each of crushed tomatoes, whole tomatoes, and diced tomatoes (San Marzanos or Muir Glen if possible)
•2 (whole) Star anise
•1 Vanilla bean, split lengthwise
•Kosher salt & freshly ground black pepper to taste
•1 tablespoon sugar
•2 Sprigs fresh thyme
•2 Bay leaves
•2 cloves fresh garlic, smashed
•Leaves from 3 large sprigs of fresh basil
•1/3 cup EVOO


Method:

1.Place a heavy cast pan (dutch oven) to heat up over a medium flame
2.Place the tomatoes into the hot pan and season with salt, pepper and sugar
3.Add the 2 whole star anise, thyme, bay leaves, and sliced vanilla pod.
4.Allow the tomatoes to start to cook, uncovered, then press them gently with a masher to help break-up the whole tomatoes.
5.Once bubbling nicely, reduce the heat down to just simmering and continue to cook, uncovered, stirring occasionally, for about 2-3 hours until the sauce has thickened considerably. This slow evaporation of the moisture from the tomatoes will produce a deep color concentrated flavor without any bitterness.
6.After it has simmered for about two hours, crack the garlic (don’t chop) and add it along with the whole basil leaves to the sauce. Continue to simmer gently for another hour.
7.Finish at the very last minute with the 1/3 cup of EVOO and taste for seasoning, adding more salt or pepper if desired.
8.Remove the thyme stems, vanilla pod, star anise, and garlic cloves before serving.
9.Serve over pasta, as a pizza sauce, with gnocchi, or as we recently did, as a
topping for our chicken paremsan burgers.

[Jenise]

Interesting recipe, thanks for posting. Tomatoes and star anise are very compatible, can picture that easily. The vanilla--not so much! I would think it would dull down what I like about tomato sauces much like malolactic fermentation grinds the corners off of acidic wines. For some that would be a good thing, but not for me. Did it?

Interesting recipe, thanks for posting. Tomatoes and star anise are very compatible, can picture that easily. The vanilla--not so much! I would think it would dull down what I like about tomato sauces much like malolactic fermentation grinds the corners off of acidic wines. For some that would be a good thing, but not for me. Did it?

There is a big difference between vanilla extract and bean. I was surprised my friend used the extract, but I suspect it was time. She runs a business in the medical field and is very busy. I will try it again soon using the correct amount of tomatoes, vanilla bean and star anise rather than anise seed. I will go easy on the vanilla bean, taste as I go. I would not mind if it gave the sauce a buttery flavor, we'll see.