Tony takes on Scott Conant’s Tomato Basil Sauce

What a wonderful weekend we had!  Not only was the weather wonderful, but having that one extra day off seems to make all the difference.  I don’t feel like I have to get everything done on Saturday, I spread the chores out and felt like I actually relaxed.  Typically I always feel like I have to do so much on the weekends.

I tried a new pancake recipe on Saturday morning.  This time using quick oats, blueberries and buttermilk.  Each pancake is 3 points plus, and 2 are 7 points.  Believe me, two are plenty!

My topping was dictated by my fruit bowl – I had three small peaches that HAD to be eaten.  I peeled them, melted 1 tsp. of butter and sauteed them until they browned – I mixed that with 1/4 cup of sugar free pancake syrup for a 2 pt. topping – so breakfast all together was 9 points and extremely filling. 😀  These made 10 pancakes using a 1/3 cup measure per pancake.

Blueberry Buttermilk Pancakes with Oats


  • 1 cup oats
  • 1 cup flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 eggs
  • 1.5 cups buttermilk
  • 1 teaspoon olive oil
  • 1 cup fresh blueberries

Mix all ingredients together and let the batter sit for a minimum of 15 minutes.  Spray a non-stick pan with Pam, and using a 1/3 cup measure, cook about 2 minutes per side.  Serve with peach syrup topping.

I love that the pancakes are not too sweet, but paired with the peach sauce, this was a great way to start a long weekend. 😀

The other day Tony happened to stop and see Anthony Bordaine’s show where chefs showed how they made their signature dishes.  Tony immediately DVRd the episode, because he saw Scott Conant make a fresh tomato basil sauce.  His secret?  He steeps garlic and basil in 2 cups of extra virgin olive oil, and then adds that to the roma tomatoes that have been cooked down for 45 minutes.

I was worried about steeping the garlic and basil over a low flame for 45 minutes, I wasn’t too worried about the garlic, but I thought the basil would burn and ruin the oil.  Nope.  Delicious!

Together we blanched the tomatoes, peeled them, and then squeezed out the seeds.  In a large stock pot with a touch of olive oil, we cooked the tomatoes for about 45 minutes while the flavored oil steeped.

We started out with about 3 pounds of tomatoes, they really released a lot of juice after the cooking.  After the flavored oil has cooked for 45 minutes, remove the garlic and basil.

Um, fyi, if you rough chop the basil and garlic with a tablespoon of butter, its really good on Italian bread as a spread.  Not exactly sure how I know that. 😀

We used a stick blender to blend the tomatos and olive oil together, and then Tony took over.  He cooked fettucine until it was about 90% done, then added the pasta right to a skillet that had a generous ladel full of sauce.  It cooks for just a few more minutes, but the pasta just soaks up this delicious sauce – we were both convinced that it had heavy cream in the sauce because it was so creamy – um, may be all the olive oil!

And finish the plate with fresh chopped basil and really good grated Parmesan cheese.  I LOVE this sauce – it is so complex, slightly tart – heaven on a plate.  I am dreaming about what I am going to make with the leftover sauce!

We actually got a steal on the Parmesan cheese.  Normally it sells in the 12-13 dollar a pound range – we found a giant block for only $4.59 a pound, but it was too much.  I took it to the butcher and he broke it down for us – when he handed it back, he put in the wrong dollar per pound!

I got up early yesterday morning to take Hannah to the airport – she’s spending a week at my Aunt and Uncle’s lake house in Smith Mountain Lake, VA – my Mom, my brother and his family and my cousins are there for the week.  And while I am jealous I am not there, I will be there for a long weekend in August. 😀

So we just had my SIL and my nephew over for dinner.  And I still cooked like I was serving the neighborhood!


Grilled turkey breast and leg:

Minty watermelon salad from Lanas Cooking – love this – the syrup makes this whole dish only 5 points – worth it even though fruit is free on WW 😀

And last, but not least, Smitten Kitchen’s Strawberry Rhubarb pie – I’ve never had rhubarb before and this pie is amazing.  Although I didn’t do the lattice top like she did (which is why I don’t bake much) and I subbed in 1/4 cup tapiaco instead of the 1/4 cup cornstarch she used to thicken the fruit sauce.

So it was a great weekend all around – great date night in with the best pasta I’ve ever had, spending time with Tony and his family yesterday with good food.  Doesn’t get much better, does it?

Did you have a good weekend?  I am off to do some yoga – my lower back is sore for some reason, hopefully that will make it feel better – I have a short week to work off all the goodies I had over the weekend – make it a great Monday!


18 thoughts on “Tony takes on Scott Conant’s Tomato Basil Sauce

  1. You know, whenever I make pancakes I always want to make buttermilk, but never have any one hand. Yours look delicious. I might just have to get myself some buttermilk especially for this recipe!

  2. You’ve never had rhubarb? Interesting. It can be tricky and bitter and stringy if it’s not cooked and seasoned right but it sounds like you did fine. Your pie is pretty, lattice top or not!

    I took today off too so I’m going to treat myself by going to a morning Muay Thai class for a change!

  3. Yay fof the yoga. Looks like you had a great weekend. I’m feeling better today after yesterday’s boredom & cranberry juice fest – hope it sticks. I’m off to yoga too, but since I don’t want to aggravate my kidneys I’m going to, wait for it….”Gentle Morning Flow (great for seniors!)” hahaha

  4. Everything looks delicious – I could seriously live off pasta! I remember doing that while I was in college – oddly enough I was amazing thin back then too. What ever happened to those days?

    Glad you had a wonderful weekend!

  5. Strawberry Rhubarb pie is my all time favorite. That one looks great with the flaky crust! The pancakes will be on my dinner menu one night this week – I love buttermilk in anything, and they look really good and not to point heavy!

    I sure wish my husband would watch cooking shows and get inspired to whip something! He just sticks to pesky sports and Cash Cab!

  6. So glad you enjoyed the Watermelon Salad! Thanks for the link.

  7. sounds like the perfect holiday weekend! 🙂 I am loving rhubarb too….I cooked with it the first time when I made this cobbler…and it rocked!

    We had ribs yesterday too! I used a new to me spice rub on them before I baked them then I finished them on the grill and they were yummy.

    I have a couple of peaches that need to be used up out of the fruit bowl too! Loving that sauce you made! and you are lucky to have a husband that cooks…mine can do hot dogs…and that is where his culinary skills end. lol

  8. Wow! What great eats you had this weekend! The pancake topping looks seriously amazing. I’ve also always wanted to make my own pasta sauce- I’m not sure whats stopping me. Hope you have a great week- hooray for 4 vs. 5 days 😉

  9. So that pasta looks absolutely insane! I’ve never made my own pasta sauce. I’ve randomly made my own enchilada sauce and it was so much different and better than the canned stuff that I know I have to do it again!

  10. I can’t get over using 2 cups of olive oil in the sauce – that just boggles my mind! It does look incredible, though. 🙂

    Your BBQ looks so good. Ribs. Drool.

  11. I’m saving that sauce recipe–sounds and looks soooo good! Glad you had a great 4th. We joined Den’s co-worker for her party and hung out with her family and friends and they were all really nice and quite a few foodies there so we had plenty to talk about. 🙂 They live outside the city so there were a TON of huge fireworks going off. It really sounded like we were in the middle of a war zone with all the explosions and the sky was lit up for hours!

  12. That pasta looks heavenly – like it’s from a gourmet restaurant!!
    My weekend was good, just super busy! Glad to be back in the routine this week. 🙂

  13. that pasta looks soo delicious!

  14. I’ve seen so many pancakes lately while reading blogs. I really need to make some soon. They are one of my favorite breakfasts!
    That pasta sauce sounds amazing!

  15. That pasta looks amazing, and it’s so awesome that you and Tony cook together! My husband might cook something on the grill, and he’s always in charge of scrambled eggs, but that’s it. I’m definitely going to check out that watermelon salad too..yum!

  16. Thanks for stopping by! Hope the new job is going well. I have been so far behind too because of all the traveling we have done. Yep, we are headed to Japan in a few weeks. We are very excited about the food choices we will get to experience, and of course the culture. Great looking pasta. I need to make some this week. I have to get rid of the parmesan we bought in Italy before we move or I have to find it a good home. Hmmm, too bad you don’t live closer LOL!

  17. Okay, that all looks silly delicious! But those peaches… oh my word!! Hello, fabulous!!!

    New to your blog; happy I found you!

    Mary xo
    Delightful Bitefuls

  18. […] is French Canadian and proud of it! – Hi Bonnie!).  Although I think he would be fine having Scott Conant’s red sauce, but I didn’t have time for […]

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