Traditional Red Sauce
Description
Every great Italian meal at the station starts here—a robust, slow-simmered red sauce that strikes the perfect balance between fresh brightness and deep, savory richness. By combining the juice of garden-fresh tomatoes with the consistency of premium canned varieties, this sauce achieves a complex, tangy profile that store-bought jars simply can't match. Infused with sweet, caramelized onions, a heavy hand of fragrant garlic, and a finish of fresh basil, it is reduced down until thick and intensely aromatic. Whether you’re layering it onto Chicken Parmigiana or tossing it with pasta, this versatile, "house-made" staple is the secret ingredient that elevates station cooking to a professional level.
- Cook Time: 30 minutes-2 hours
- Servings: 6-8
Ingredients
- 2 Tbsp Olive oil*
- 3 fresh tomatoes
- 1 large Vidalia onion
- 2 cloves garlic
- 1 can whole peeled tomatoes
- 1 - 8 oz can of plain tomato sauce
- 3 Tbsp tomato paste
- 1 cup water
- 2 Tbsp salt*
- 2 Tbsp black pepper*
- 1 Tbsp basil*
- *These measurements are a starting point to get a decent flavor. Continue to increase until desired flavor profile is achieved (I like my sauce to have a little zip so I increase olive oil and salt, then tailor the pepper; for a sweeter tasting sauce, increase basil)
Instructions
- Step 1 - Quarter tomatoes, then quarter again
- Step 2 - Dice onion and garlic cloves
- Step 3 - Add vegetables to large pot with water, tomato sauce, and whole peeled tomatoes, bring to boil
- Step 4 - Boil for 2 minutes, reduce to simmer
- Step 5 - Add salt, pepper, basil, and olive oil
- Step 6 - Mash tomatoes down to thick chunks
- Step 7 - Add tomato paste to thicken sauce as needed
- Step 8 - Simmer until ready, adding water if necessary to prevent burning of the sauce on the bottom of the pot