Everyday Vegetarian Red Sauce
This is a quick and easy vegetarian tomato sauce. It packs tons of flavor, and can be served on everything from pizza or pasta to chicken and vegetables.
Ingredients
- 4 tablespoons (55g) olive oil
- 6 cloves garlic
- 1 teaspoon or more crushed red pepper (adjust to preferred spice level)
- 6 ounces (170g) tomato paste
- ¾ cup (200 mL) dry white wine, red wine, or stock
- 1 large can (28oz or 800g) San Marzano tomatoes
- Kosher salt to taste
Step by Step Instructions
Step 1
- Using a wide, deep, heavy saucepan, heat olive oil over medium-low heat (it will seem like a lot, but the olive oil will make the sauce rich and deep), and add the garlic and red pepper. You may chop the garlic or simply crush it with the side of your knife.Sauté gently for 2 minutes—you want the garlic to soften and become fragrant, but not brown.
Step 2
- Add the tomato paste and continue stirring for 2 minutes, allowing it to caramelize. Add the wine or stock, turn the heat to medium-high, and allow to cook for 2 minutes. Return the heat to medium-low and add the tomatoes, crushing them in your fist before you add them to the pan.
Step 3
- Simmer on medium-low, bubbling very gently (tomato sauce splatters easily, so be careful to keep your burner from getting too hot). Your sauce will be ready in about 30 minutes, or when most of the water is cooked off and you have a nice, thick sauce. The longer you let it cook, the deeper and richer the flavor becomes. I like to let mine simmer gently for at least 2 hours.
Step 4
- Add salt to taste. I like a little sweetness in my sauce to offset the acidity of the tomatoes, so I usually add 1-2 teaspoons balsamic vinegar. Others add a little sugar. Some add a parmesan rind to the last stage of cooking. Fresh herbs, like basil, also add a nice flavor, so experiment and see what you like!You can serve this sauce as is for a chunkier texture. I like to purée the sauce with an immersion blender. If you wish to add meat to your sauce, you can add cooked ground beef or Italian sausage at this stage. Simmer for 20-30 minutes to allow the flavors to marry.