Red sauce: cooking recipes at home

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

Red main sauce

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

First, pour the flour (2 tablespoons) on the melted fat (1 tablespoon) until it turns into a light brown color. In a separate frying pan with the same amount of fat, vegetables and roots are fried. To them add tomato paste diluted with broth and continue to pass for another 12 minutes. Add the broth to the sauté pan with roasted flour. Boil for another 30 minutes, then add the roots with tomato paste and simmer for another 10 minutes. Now the red sauce must be filtered, add salt, sugar and butter, and then return to the stove. Give a boil and you can shoot from the fire.

Based on this red sauce, prepare any other tomato sauces, adding all the new ingredients and experimenting with the flavors.

A simple red sauce recipe

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

In a saucepan with non-stick coating, heat red main sauce, pepper, add the grated garlic and salt until necessary. Cook a couple of minutes. Then the sauté pan should be transferred to a water bath, add 50 g of butter, mix and can be removed from the fire.

Red sauce with garlic taste is perfectly combined with meat dishes and sausages. It should not be submitted to fish. For dishes from fish, another sauce based on fish broth is prepared.

Red sauce with mushrooms

According to this recipe, you can use both forest mushrooms and champignons. Preparation of red sauce begins with the onion and mushrooms (200 g) on different pans. When the ingredients are fried until ready, they need to be combined in one saucepan, add a red main sauce (1 L) and broth (highly concentrated 50 g). Cook the sauce for 15 minutes. At the end of the cooking, add lemon juice, squeezed through a clove of garlic, salt and pepper to taste.

Sauce from fresh tomatoes for pasta

To prepare the sauce for this recipe, you need to take ripe tomatoes (6 pieces). Make crosswise cuts from above and blanch them, dropping first in boiling water for a couple of minutes, and then into ice water.

The next stage is the most laborious in preparing red sauce. Of the tomatoes cut into four parts, it is necessary to remove the seeds. To do this, it is convenient to use a teaspoon. Pullet with tomatoes, cut into cups and put into a saucepan. To tomatoes add a bunch of green onions, parsley, a little fresh basil, salt (1 teaspoon), sugar (½ tsp) and wine vinegar (2 tsp). You can add other spices, such as black pepper, cloves, oregano.

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

How to cook a red pizza sauce

Thanks to this recipe in just 30 minutes you can make a tomato sauce that is not inferior to the one that is cooked in a pizzeria. To make the sauce faster, canned tomatoes are used. Instead, you can take fresh tomatoes, but the time of preparation of the sauce will increase due to their boiling up to the desired consistency. Red tomato sauce for this recipe will make pizza juicy and very tasty.

First, olive oil is heated in a frying pan, then ½ of a bulb is added to it, which must be fried until golden. After that, chopped tomatoes (10 pcs.) Or tomatoes are sent to the pan in their own juice from the jar (the juice must first be drained). Also added is salt, black pepper and oregano. Now the sauce should be boiled to the desired density, not forgetting to stir constantly. After this, it must be transferred to a blender and beat until a homogeneous consistency. The sauce can not be whipped until the end, so that in the structure there were pieces of vegetables.

Red sauce for the winter

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

To make the sauce you need a juicer. With her help, squeeze juice from 3 kg of tomatoes. After that, get the tomato cake and once again drive it through the juicer two times. The resulting juice should be poured into a saucepan and put on a small fire. Immediately add a tablespoon of salt and sugar (you can fix it to your liking), 4-5 inflorescences of a carnation and as many peas of a fragrant pepper as peas. Now the red sauce is boiled to the desired density. Depending on how much liquid was in the tomatoes, this can take from 4 to 24 hours.

When the sauce is ready, it must be rolled into sterilized jars, first wrapped before cooling down, and then moved to storage in a cool place. Use for cooking first courses instead of tomato paste.