About a year ago I was dealing with a massive amount of tomatoes and basil from a friend's garden. I was about to start on my sauce when I heard "Chef Academy" in the background and Jean Cristophe Novelli teaching his grandmother's recipe for tomato sauce. I attempted to replicate his recipe with the ingredients I had on hand and ended up using Chinese five spice in place of his star anise and came to the conclusion that I loved five spice tomato sauce. I make big batches of it and use it as a sauce for: chicken, fish, noodles, vegetables, tempeh, on sandwiches, to poach eggs, to flavor beans, as a cold dip or just a spoonful on it's own.

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