Red Pasta Sauce | Pizza Sauce | Marinara Sauce | Tomato Sauce

Red Pasta Sauce / Pizza Sauce / Marinara Sauce / Tomato Sauce

By : | 0 Comments | On : February 16, 2018 | Category : Kitchen Basics

Red Tomato Sauce

This super easy red sauce recipe can be used as pasta sauce, pizza sauce or marinara by slight variations.
Shelf life: at least 2 weeks in the fridge and 6 months in the freezer.

Ingredients
Red Pasta Sauce

  • 2 pounds – Fresh Ripe Roma Tomatoes, peeled and seeded (to peel the skin: cut a small “x” on the top of each tomato and drop into boiling water for 10 seconds and drop into an ice bath. Skin will easily peel off) OR use 2 cans crushed diced tomatoes
  • ¼ cup – Can Tomato paste (Optional)
  • 3 cloves – fresh garlic, finely minced
  • 1 small bunch of fresh Italian parsley, finely chopped
  • 5 large leaves of fresh basil, tear into pieces
  • ½ teaspoon – dried Oregano or Italian herbs (Optional)
  • 4 tablespoon – Virgin Olive Oil
  • 1 teaspoon – Red Chilli Flakes
  • Salt and black pepper to taste
  • 1 teaspoon – honey(Optional)


Method
Pizza Sauce

  1. Heat oil in a large saucepan over medium-high heat. Sauté minced garlic until it just starts to brown, and then add red chilli flakes and parsley.
  2. Turn the heat up to high. Now add the tomatoes, and quickly cover with the lid as it will splatter. Stir it and lower the heat a little. Now add salt and continue to simmer at a fast pace, and stir often.
  3. Add tomato paste and simmer it. The sauce will thicken in about 8-10 minutes. Thereafter, turn off the heat and add fresh basil, herbs, and pepper. Mix well.
  4. You can add sauce directly to boiled pasta and serve or can it for later use.

Notes

  • Blend the tomatoes into puree if you don’t like diced tomatoes.
  • I used ripe tomatoes which were sweet and therefore I did not add honey/sugar.
  • Pizza sauce: Do not thicken the sauce too much; turn off the heat within 6-8 minutes.
  • Pasta sauce: add parmesan cheese and your choice of herbs before canning or serving
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