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Mother's Restaurant Creole Tomato Sauce

The following is the recipe for the Creole Tomato Sauce that Mother's Restaurant uses in their Jambalaya.  

This recipe is difficult to make in small quantities. You can make the whole amount and freeze the remainder for other uses, such as pasta dishes (toss with grilled or sautéed seafood, etc.).


  • 5 lbs Creole Tomatoes or Beefsteak Tomatoes Ripe
  • 1/4 Cup Olive Oil
  • 3/4 Cup French Shallots diced
  • 6 Medium Garlic Cloves diced
  • 1 Tsp Thyme fresh, chopped
  • 1 Tsp Oregano fresh, chopped
  • 4 Tsp Basil fresh, chopped
  • 2 Tsp White Pepper
  • 1/4 Cup Red Wine
  • 1 Tsp Sugar


  1. Set a pot of water on the stove and bring to a gentle boil. 

  2. Using a sharp paring knife, score a large “X” across the bottom of the tomato (the opposite side from the stem end). One by one, insert a fork into the stem and plunge the whole tomato into boiling water.  

  3. Remove from the water once the skin starts to peel off easily (15-30 seconds). 

  4. Cool (an ice bath will speed this) until safe to handle, then remove the rest of the skin. 

  5. Cut tomatoes in half, remove seeds and dice (you should end up with roughly seven cups). 

  6. Heat olive oil in medium saucepan, add shallots and cook for two minutes. 

  7. Add garlic, thyme, oregano, basil and white pepper. Sauté shallots until clear. Add diced tomatoes, bring mixture to a boil, add red wine and sugar. 

  8. Reduce heat and simmer for 45 minutes to 1 hour---until tomatoes begin to break up. 

  9. Salt and pepper to taste; purée in a blender or food processor.