Recipe – Basic Red Sauce

Basic Red Sauce

6 whole cloves of garlic

1 medium onion (sliced)

2 tbs olive oil

1 carrot (diced)

2 stalks of celery (diced)

1 tbs dried oregano

1 tsp of crushed red pepper flakes

½ cup of chopped fresh basil

2 roasted red peppers (sliced)

1 28oz can of San Marzano Tomato (whole)

1 28oz can of San Marzano Tomato (crushed)

Mediterranean Sea Salt (to taste)

Fresh Cracked Pepper (to taste) 

Heat olive oil in a Dutch oven over medium heat then add the whole cloves of garlic and the onion.  Cook these until they are caramelized.  Add the diced carrot and celery and cook until soften (about 5 minutes).  Then add the oregano, crushed red pepper flakes and the fresh basil.  Stir these into the mixture and let the flavors blend together for about 1 minute.  Add the sliced roasted red peppers, and stir.

Pour the can of whole San Marzano tomatoes, then the crushed tomatoes.  Once this comes to a boil, turn the stove top to low and let this simmer.  After about 10 minutes, add the sea salt and the pepper to taste.  Once you are satisfied with the flavor, let the sauce simmer for about 2 more hours (the longer the better … I know that I like to let it cook for about 3 to 4 hours). 

I like to serve ½ cup of this basic red sauce over 3 oz of this over whole wheat pasta (I like penne), with a tablespoon of freshly grated Parmigiano Reggiano.

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~ by Greg Vick on October 24, 2010.

One Response to “Recipe – Basic Red Sauce”

  1. […] 25 oz Tomato Sauce (canned or you can use this recipe: https://gregvick.wordpress.com/2010/10/24/recipe-basic-red-sauce/ […]

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