Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Anthony's Basic Tomato Sauce

This simple tomato sauce is delicious on the Veal Parmesan Po'boy but would also work well on top of pasta or pizza. Don't skimp on the olive oil -- it emulsifies into the sauce as it simmers and really adds a lot to the overall flavor.

  • Prep Time: 15 minutes
  • Total Time: 1 1/2 hours
  • Yield: About 2 quarts


  • 1/2 cup olive oil
  • 1 yellow onion, small diced
  • 4 large cloves garlic, thinly sliced
  • Two 28 ounce cans plum tomatoes, crushed with your hands (juices reserved)
  • 1/4 cup chopped fresh basil
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon crushed red pepper


  • Heat the olive oil in a heavy 3-quart saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until lightly golden.

  • Add the tomatoes, basil, salt, and crushed red pepper and bring to a boil. Reduce the heat so that the sauce just simmer and cook, stirring occasionally, until thickened and flavors have come together, 45 minutes to 1 hour. Adjust the seasoning if necessary.