Tomato-Mint Sauce

[Photographs: Joshua Bousel]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Adapted from Martha-Stewart

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Tomato-Mint Sauce

About This Recipe

Yield:makes about 4 cups
Active time:15 minutes
Total time:30 minutes
This recipe appears in: Sauced: Tomato-Mint Sauce


  • 3 tablespoons extra virgin olive oil
  • 1/4 cup finely chopped shallots (about 1 medium)
  • 2 teaspoons freshly minced garlic (about 2 medium cloves)
  • 1/4 teaspoon crushed red pepper
  • 1 (28-ounce) can of crushed tomatoes
  • 1/3 cup finely chopped fresh mint leaves
  • 1/4 cup finely chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lemon juice from 1 lemon
  • Kosher salt and freshly ground black pepper


  1. 1

    Heat oil in a medium saucepan over medium heat until shimmering. Add shallots and cook until softened, about 5 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds.

  2. 2

    Stir in tomatoes and bring to a boil. Reduce to low and simmer until sauce has slightly thickened, 15 to 20 minutes. Remove from heat.

  3. 3

    Stir in mint, basil, and lemon juice. Season with salt and pepper to taste. Use immediately or transfer to an airtight container and store in refrigerator for up to a week.

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