Celebrating Julia Child’s 104th Birthday with GK pasta

Julia Child was born 104 years ago today! If you’re not familiar with Julia, she’s the chef known for writing the famous Mastering the Art of French Cooking cookbook, for hosting The French Chef television show and for inspiring Julie & Julia, that average movie starring Meryl Streep. (Sometimes even Meryl can’t save a movie.)

To honor the day Julia was born, we decided to cook her Provencale Tomato Sauce – a vegetarian and dairy-free sauce we thought would work well with our HIGH PROTEIN Fettuccine. We didn’t have cheesecloth on hand, so threw the herbs in on their own and took them out at the end, nor did we have saffron threads. And guess what? It was still delicious.

Turns out Julia’s French sauce and our Italian  GK pasta are a match made in heaven, because we couldn’t get enough of this delicious, fresh dish. Her recipe made so much that we even were able to freeze some of the sauce, right next to a few packages of HIGH PROTEIN pastas we like to keep in the freezer for last-minute, nutritious dinner options.

Here’s to Julia! And here’s her Provencale Tomato Sauce recipe:


  • ¼ cup olive oil
  • ⅔ cup finely minced yellow onions
  • Kosher salt and black pepper
  • 4 teaspoons all-purpose flour
  • 5 to 6pounds ripe tomatoes, quartered
  • ⅛ teaspoon sugar, plus more to taste
  • 4 cloves garlic, minced or put through a press
  • A large herb bouquet: 8 sprigs parsley, 1 bay leaf and 4 sprigs thyme, tied in cheesecloth
  • ¼ teaspoon fennel seeds
  • ½ teaspoon dried basil, oregano, marjoram or savory
  • Large pinch saffron threads
  • 1 dozen coriander seeds, lightly crushed
  • 12-inch piece dried orange peel (or 1/2 teaspoon granules)
  • 2 to 3 tablespoons tomato paste (optional)


  1. In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
  2. Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
  3. Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.