The main red sauce

The main red sauce - inevidimka the main red sauce 0ad8c938 4fcd 4c20 b73c f450de4a15fd

The term “red sauce” is often synonymous with the classic tomato sauce that serves as the cornerstone of Italian cuisine. This versatile sauce, with its rich history dating back to the kitchens of Italy, has become a global staple. Originally made from tomatoes, olive oil, garlic, and herbs, it is the base for many dishes, including pasta, pizza, and meat dishes. The simplicity of the ingredients belies the depth of flavor achieved, making it a beloved recipe around the world. The sauce is not only a testament to the Italian love for fresh, high-quality ingredients but also to the cuisine’s influence on international culinary practices.

Serves: +10
  • Ripe tomatoes 800 g
  • Olive oil 60 g
  • Garlic cloves 20 g
  • Onion 100 g
  • Dried basil 2 g
  • Dried oregano 2 g
  • Salt 5 g
  • Black pepper 2 g
  • Sugar 5 g
60 minsPrint
  • If using fresh tomatoes, blanch them in boiling water for a minute, then plunge into ice water. Peel the skins, remove the seeds, and finely chop. For a smoother sauce, you can puree the tomatoes instead.
  • In a large saucepan, heat the olive oil over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for another minute, being careful not to let it brown.
  • Add the prepared tomatoes (or canned crushed tomatoes) to the saucepan. Stir in the dried basil, oregano, salt, and black pepper. If using, add the sugar to cut the acidity of the tomatoes.
  • Bring the mixture to a simmer, then reduce the heat to low. Allow the sauce to cook, uncovered, for at least 30 minutes, stirring occasionally. For a deeper flavor, you can simmer the sauce for up to 2 hours over very low heat.
  • Taste the sauce and adjust the seasoning with more salt, pepper, or herbs as needed. For a smoother texture, the sauce can be blended with an immersion blender.

Storage Tips

Red sauce can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes well; cool the sauce completely and store it in freezer-safe containers or bags for up to 6 months. Thaw in the refrigerator or reheat directly over low heat.

Useful Properties of the Main Ingredient

Tomatoes, the base of red sauce, are rich in vitamins C and K, potassium, folate, and antioxidants, including lycopene. Lycopene has been linked to reduced risk of heart disease and cancer. Tomatoes also provide dietary fiber, contributing to digestive health.

Interesting Facts about the Sauce

  • Tomato sauce became a staple in Italian cooking in the late 17th century, although tomatoes were introduced to Europe from the Americas in the 16th century.
  • The simplicity of the ingredients allows for regional variations across Italy and around the world, reflecting local tastes and available produce.
  • In many Italian families, making tomato sauce is a traditional activity, especially during the tomato harvest season, preserving the bounty for use throughout the year.

This red sauce recipe is a celebration of the humble tomato, transformed into a rich, flavorful sauce that serves as the backbone for countless dishes in Italian cuisine and beyond. Its versatility and depth of flavor have earned it a place in the heart of home cooks and professional chefs alike.

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