🍅 Italian-Inspired · Sauces
White Wine, Tomato & Basil Sauce
A fresh pan sauce of blistered cherry tomatoes, garlic, white wine, basil, lemon and gentle chilli heat.
01 — THE STORY
Behind the plate
This sauce keeps the tomatoes recognisable rather than cooking them into a long-simmered purée. They soften and blister in olive oil, then a short white-wine simmer brings the pan together.
Fresh basil, lemon juice and zest enter near the end, protecting their fragrance. The result can finish fish, prawns, pasta or vegetables without covering their natural character.
03 — THE METHOD
Cook step by step
- 01
Warm the olive oil in a large sauté pan over medium heat. Add the red pepper flakes and garlic.
- 02
Sauté for approximately 1 minute, until fragrant but not browned.
- 03
Add the halved cherry tomatoes and cook for 8–12 minutes, stirring occasionally, until soft and blistered but still holding some shape.
- 04
Add the white wine, stir the base of the pan and bring to a gentle simmer.
- 05
Stir in the basil, lemon juice, lemon zest, salt, sugar and black pepper and cook for 2 minutes.
- 06
Taste and adjust the seasoning. Add the optional extra wine only if a looser sauce is required, then simmer briefly before serving.
04 — FROM THE PASS
Chef's notes
- Do not brown the garlic; bitterness will dominate this short, fresh sauce.
- Cook the tomatoes only until blistered if you want visible pieces on the finished plate.
- Add basil near the end to keep its colour and aroma fresh.
- White wine acidity varies, so adjust lemon and sugar only after the sauce has simmered.
AT THE TABLE
How to serve it
Spoon over pan-fried market fish, toss with pasta or gnocchi, or serve with grilled prawns and warm bread.