Dressing + Sauces

Spicy Rustic Red Sauce

Red Sauce
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Red Sauce

Ingredients

  • 2 tablespoons olive oil

  • 1 spanish onion, finely chopped

  • 1 shallots, finely chopped

  • 8 gloves garlic, finely chopped

  • 2 (28oz) cans of San Marzano whole peeled tomatoes (don’t use crushed canned tomatoes!)

  • 1 tablespoon dried oregano

  • 1 tablespoon dried parsley

  • 1/2 tablespoon crushed red pepper flakes (less or more for spice level)

  • sea salt & pepper

  • 2 bay leaves

  • 1 dried Guajillo Chile (for spice, if desired)

  • bunch of fresh basil

  • bunch of fresh parsley

Directions

  • Heat 2 tablespoons of olive oil over medium heat.
  • Add onions and shallots. Sauté about 4-5 minutes, until softened.
  • Add garlic and heat another minute. Make sure your oil is not too hot or it will burn the garlic.
  • Add the whole tomatoes.
  • Add dried oregano, dried parsley, red pepper flakes, seat salt and pepper.
  • Add parsley bunch, basil bunch, bay leaves and Guajillo Chile (if desired).
  • Bring to a gentle boil and then reduce to simmer.
  • Cover pot and let simmer for about 30 minutes.
  • The whole tomatoes will start to break down. But after 30 minutes, periodically take a wooden spoon to start breaking the tomatoes up. (If you prefer a smooth sauce, then you can use an immersion blender on the sauce.)
  • Allow the sauce to simmer for another 1-2 hours to break down the acidity of the canned tomatoes.
  • Tip: You can always add a spoonful of honey to help balance acidity or tone down the spice level.
  • Remove bay leaves, parsley bunch, basil bunch, and dehydrate pepper before serving.
  • Add freshly cut basil, if desired.

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