Sauce recipe
The Main Red Sauce
This red sauce is a cooked tomato sauce with olive oil, garlic, onion, basil, oregano, salt, black pepper, and sugar.
How to make The Main Red Sauce
The quantities and five-step method below come from the structured recipe on the former Sauce Wiki page at this same URL.
The Main Red Sauce
A source-preserved cooked tomato sauce with olive oil, garlic, onion, basil, oregano, salt, black pepper, and sugar.
Ingredients
- 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
Method
- 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.
What changed in this migration
This recipe was migrated from Sauce Wiki's former WordPress page at the same URL. Its ingredient lines and method are copied from the frozen structured source. Unsupported history, health, rating, nutrition, storage, and media claims were not added.
Recipe remains visible
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