Red tomato sauce recipe [closed]

As of late, I have found myself incredibly interested in perfecting a red sauce recipe.

While I don't have the recipe in front of me, I know most of what I put in it off the top of my head. I would like to know if anyone has some tasty additions I could try, or substitutions I should make. Really, I am looking for any advice at all that would help me improve the taste of my sauce. Please note that I am going for a "lighter" tasting sauce, if that makes any sense at all.

The ingredients are the following ones, as far as I remember:

3 tbsp Extra Virgin olive oil
3 cloves garlic (mashed)
1/4 cup white onion (chopped)
2 tsp oregano
4 tsp thyme
2 tsp basil
2 tsp crushed red pepper flakes
1/4 cup white whine
1 can crushed red tomatoes

** And possibly some others I can't remember right now.

I would love to hear any of your tips!

sauce tomatoes

Best Answer

This question might get closed, but I'll toss my 2 cents in. I think you're going about it the wrong way. Instead of trying to perfect an involved recipe for a single sauce, I would suggest you strive to create a good simple "mother sauce" that you can branch out from. My go to sauce contains all of 3 standard ingredients (Can of tomatoes, butter, and an onion). From there I may add other ingredients like garlic, basil, sausage, etc. It depends on what sort of flavor profile I want, but the base sauce is always the start. If I want spicy, I can add hot peppers. If I want sweet I can add a little sugar or honey. Or if I just want to taste tomatoes, I'll leave it as is.

Also, I highly suggest using San Marzano tomatoes for whatever sauce you come up with though. There is a huge difference between a generic can of tomatoes and a good quality can of San Marzanos.

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How do you make tomato sauce red?

How To Make Tomato Sauce Redder [9 Methods]

Don't blend the sauce after cooking.

Cook the sauce for longer.

Roast the tomatoes before cooking the sauce.

Add extra red ingredients.

Use different tomatoes.

Use canned tomatoes rather than fresh.

Add some tomato paste.

Reduce the amount of non-red ingredients.

How long does homemade tomato sauce last in a Mason jar?

Generally, homemade tomato sauce will last for three to five days; however, as long as it doesn't contain cream or cheese, you can easily freeze it in airtight quart containers. "You can freeze any unused sauce in an airtight container, using within six months for the best quality experience," says Birmingham.

Do you simmer tomato sauce with the lid on or off?

Bring to a boil, covered, stirring occasionally, then reduce heat and simmer, uncovered, stirring more frequently toward end of cooking, until sauce is thickened and reduced by half, 2 to 3 hours.

How do you seal a jar of tomato sauce?

Use clean towel or paper towel and wipe down the top of the jar to ensure nothing will prevent a tight seal from occurring. Place seal and ring on top and tighten \u2013 use tightener also included in your Kit. Repeat this step until you have used all of your marinara sauce.

How Tomato Sauce Is Made In Italy | Regional Eats

More answers regarding red tomato sauce recipe [closed]

Answer 2

I second @DHayes answer, although what I do is that I generally start with a base of onions, carrots and celery (which you can also precut & mix and keep in the freezer) which you mix with a little bit of extra virgin olive oil and you let brown a little bit. At this point you may add the tomatoes, a cup of water, forget about it... and let it cook for a while.

You can add herbs at the end, fresh basil works very well, as does oregano.

Then, depending on the recipe you may add chili, anchovies, garlic (all of which I would add before the tomatoes) etc.

Adding a teaspoon of sugar is also good to counteract the acidity of the tomatoes.

But, in summary, keep it simple.

Answer 3

Ingredients are only half of the story! Do you use a long-simmering method, or is this a quick cooked (fresh) sauce? If you use a quick method, I would recommend substituting some of the olive oil for butter because olive oil reacts with some flavor compounds in the onion to produce a bitter taste that takes a good amount of simmering to cook away. What size can of tomatoes do you use? That is going to affect the ratios of the other ingredients. Other than that, since tomato sauce is really about highlighting a few prominent tastes, you should focus on getting the best ingredients possible.

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