Red Sauce: Homemade Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There are two main sauces, on the basis of which you can not only prepare all the others, but also continue to expand their range indefinitely. The main white and red sauce differ from each other in the different color of the broth, as well as other components that are used in their preparation.

Red main sauce

To prepare the red main sauce, you will need brown broth (1 l) boiled on meat bones, as well as tomato paste (50 g), celery and parsley roots, onions, carrots, margarine, flour and melted fat. The process of making the sauce is quite laborious.

First, sauté the flour (2 tbsp) in melted fat (1 tbsp) until it turns light brown. In a separate pan with the same amount of fat, vegetables and roots are fried. Tomato paste diluted with broth is added to them and continue to sauté for another 12 minutes. Add broth to a saucepan with fried flour. Boil for another 30 minutes, then add the roots with tomato paste and simmer for another 10 minutes. Now you need to strain the red sauce, add s alt, sugar and butter, and return to the stove again. Bring to a boil and remove from heat.

Any other tomato sauces are prepared on the basis of this red sauce, adding new ingredients and experimenting with flavors.

Easy red sauce recipe

This version of the sauce is rather a logical continuation of the previous recipe. Its main ingredient is the main red sauce. It will take 1 liter to prepare a new version of the sauce. In addition, you need to prepare 3 cloves of garlic and ground black pepper.

In a non-stick saucepan, heat the red main sauce, pepper, add the finely grated garlic and add s alt if necessary. Cook for a couple of minutes. Then move the saucepan to a water bath, add 50 g of butter, mix and remove from heat.

Red sauce with garlic taste goes well with meat dishes and sausages. It should not be served with fish. For fish dishes, a different sauce is prepared based on fish broth.

Red sauce with mushrooms

According to this recipe, you can use both forest mushrooms and champignons. The preparation of red sauce begins with sautéing onions and mushrooms (200 g) in different pans. When the ingredients are fried until cooked, they must be combined in one saucepan, add the main red sauce (1 l) and broth (highly concentrated 50 g). Boil the sauce for 15 minutes. At the end of cooking, add lemon juice, a clove of garlic squeezed through a press, s alt and pepper to taste.

Fresh Tomato Pasta Sauce

ForTo prepare the sauce according to this recipe, you need to take ripe tomatoes (6 pcs.). Make cross-shaped cuts on top and blanch them by dipping them first in boiling water for a couple of minutes, and then in ice water.

The next step is the most time consuming in making red sauce. Seeds must be removed from tomatoes cut into quarters. It is convenient to use a teaspoon for this. Cut the pulp from the tomatoes into cubes and put in a saucepan. Add a bunch of green onions, parsley, a little fresh basil, s alt (1 teaspoon), sugar (½ teaspoon) and wine vinegar (2 teaspoons) to the tomatoes. You can add other spices such as black pepper, cloves, oregano.

Red sauce is boiled in a saucepan to the desired density, but not less than three hours. At the end of cooking, add garlic poached in olive oil in a separate pan. Using a blender, bring the finished sauce to the desired consistency.

How to make red pizza sauce

With this recipe, in just 30 minutes, you can make a tomato sauce that is in no way inferior in taste to that prepared in a pizzeria. To prepare the sauce faster, canned tomatoes are used. Instead, you can take fresh tomatoes, but the cooking time of the sauce will increase by boiling them to the desired consistency. The red tomato sauce in this recipe will make pizza juicy and delicious.

First, olive oil is heated in a pan, then ½ onion is added to it, whichshould be fried until golden brown. After that, chopped tomatoes (10 pcs.) Or tomatoes in their own juice from a can are sent to the pan (the juice must first be drained). S alt, black pepper and oregano are also added. Now the sauce needs to be boiled down to the desired density, not forgetting to stir constantly. After that, it must be transferred to a blender and beat until a homogeneous consistency. The sauce can be beaten to the end so that pieces of vegetables are present in the structure.

Red sauce for the winter

This is the most natural tomato sauce recipe for the winter, consisting only of tomatoes without artificial additives, starch and applesauce.

You will need a juicer to make the sauce. With its help, you need to squeeze the juice from 3 kg of tomatoes. After that, get the tomato cake and drive it through the juicer again twice. Pour the resulting juice into a saucepan and put on a small fire. Immediately add a tablespoon of s alt and sugar (you can adjust to your liking), 4-5 cloves and the same number of allspice peas. Now the red sauce is boiled down to the desired density. Depending on how much liquid was in the tomatoes, this can take anywhere from 4 to 24 hours.

When the sauce is ready, it must be rolled up in sterilized jars, first wrapped until cool, and then rearranged for storage in a cool place. Use for cooking first courses instead of tomato paste.