Best 4 Basic Red Sauce Recipes
In the culinary realm, few sauces hold a place as ubiquitous and versatile as the basic red sauce. A symphony of flavors, it forms the foundation of countless dishes, from the hearty lasagna to the comforting spaghetti and meatballs. Its simplicity belies the depth of taste it imparts, elevating even the most unassuming ingredients to new heights. Whether you're a seasoned cook or just starting your culinary journey, mastering the art of crafting a delectable red sauce is a skill that will serve you well. With a few pantry staples, a touch of patience, and this guide, you'll be creating mouthwatering red sauce that will transform your meals into memorable culinary experiences.
Check out the recipes below so you can choose the best recipe for yourself!
BASIC RED SAUCE
Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara. Pile our meatballs on spaghetti and you have a familiar favorite.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 5 minutes. Stir in tomato paste.
- Add pureed tomatoes, basil, oregano, red-pepper flakes, and 1/2 teaspoon salt. Season with pepper, and bring to a simmer. Reduce heat, and gently simmer, stirring occasionally, until sauce is thick, 25 to 30 minutes.
BASIC RED SAUCE (SALSA DE CHILE ROJO)
When you go out for Mexican food at your favorite little place, and your food's covered with that delicious red sauce, and you wish you could make it at home? Now you can! This is so simple to make! I found this recipe in one of my gazillion cookbooks. I decided to give it a try. I'd been using the same red sauce for years, and loved it, so I'm not sure why I even tried this one. But am I glad I did!!! lol This recipe is mild, so should you want yours more spicy, then you'll want to use the hotter dried chiles. Either way, I'm sure you will love it. Don't be afraid of the dried chiles if this is your first attempt. It really is simple to do, and the end result will be so worth it. Where I buy my dried chiles, actually it's Albertson's, there's a rack in the specialty aisle, and there are cellophane bags hanging up. Usually, the bags have the type of chile and how spicy hot it is. So, that should help you out some. If you can't find any, zmail me and I'll help you. This freezes well.
Provided by FLUFFSTER
Categories Sauces
Time 1h45m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.
- Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.
- Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!
TONY CHACHERE'S BASIC RED SAUCE
Make and share this Tony Chachere's Basic Red Sauce recipe from Food.com.
Provided by bridgettels
Categories Sauces
Time 2h20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Melt margarine in heavy saucepan. Add tomato sauce and sugar and cook 5 minutes. Add all other ingredients plus water. Also add 2 cups of Tony Chachere's Basic Vegetable Mixture. Simmer for 2 hours over low heat until thick. Add more water if needed and season to taste.
- 2. For Italian dishes, add herbs and cheese.
- 3. For fish dishes, add mushrooms, shrimp, or crab meat.
BASIC RED SAUCE: SMALL BATCH
Categories Pasta
Number Of Ingredients 13
Steps:
- 1. Mix tomato paste and hot water in a large bowl until smooth. Stir in parsley, onion, garlic, sugar, salt, basil, oregano, and thyme. 2. Add tomato sauce and diced tomatoes; mix well. Do not cook. 3. Measure sauce into appropriate portions for immediate use. Divide remaining sauce evenly among 1-quart freezer bags for later use. 4. Seal and label each bag with the amount of sauce inside. Freeze. 5. To enjoy: Completely thaw one bag in the refrigerator. 6. Use in a recipe calling for tomato sauce, or simmer in a saucepan over medium-low heat for 20 minutes and pour over your favorite pasta. 7. To use in a meat sauce, brown and drain 1 pound lean ground beef for every 8 cups of sauce; add cooked beef to sauce and gently reheat.
Tips:
- Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your sauce will be.
- Roast your tomatoes: Roasting tomatoes intensifies their flavor and gives them a smoky depth of flavor.
- Use a variety of herbs and spices: Italian herbs like basil, oregano, and thyme are classic additions to red sauce, but you can also experiment with other herbs and spices like rosemary, marjoram, and red pepper flakes.
- Simmer your sauce for at least 30 minutes: This will allow the flavors to meld and develop.
- Taste your sauce and adjust the seasonings as needed: You may need to add more salt, pepper, or herbs to taste.
- Serve your sauce over your favorite pasta, or use it as a base for other dishes like pizza or lasagna.
Conclusion:
Making a great red sauce is all about using fresh, high-quality ingredients and taking the time to let the flavors develop. With a little practice, you'll be able to make a delicious red sauce that your family and friends will love. So next time you're craving Italian food, skip the jarred sauce and make your own red sauce from scratch. You won't be disappointed!
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