Italian Red Tomato Sauce
The recipe for this Italian red tomato sauce came my way from an Italian chef living in Cartagena, Colombia who runs a restaurant there called La Rumba. For this reason, it’s a recipe very close to my heart. Not just because an Italian chef taught it to me, but also because it brings back beautiful memories and puts a smile on my face whenever I make it. I use this sauce frequently in my kitchen. I regularly add it to pasta, pizza and many other authentic Italian dishes.
If you’re trying to eat whole foods, this is the recipe to go for. We will be using fresh produce along with a few dried herbs. This Italian red tomato sauce can be stored in the refrigerator for up to two weeks. I usually put a sticker on the jar and mark the day I made it. This keeps my kitchen organized and prevents food from going to waste.
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Italian Red Tomato Sauce
Equipment
- 1 Food Processor
Ingredients
- ½ cup White Onion chopped
- ½ cup Celery chopped
- 1 cup Carrot chopped
- 7 cloves Garlic whole
- ½ tsp Sugar
- ½ tsp Salt
- ½ tsp Pepper
- 1 lb Tomatoes roughly chopped
- ¼ tsp Cayenne Pepper
- ½ tsp Dried Parsley
- ½ tsp Dried Oregano
- ½ tsp Dried Thyme
- ½ cup Fresh Basil
- 1 cup Silken Tofu optional
Instructions
- Heat a pan on medium-high heat and add onion, celery, carrot, garlic, sugar, salt and pepper for 5 to 7 minutes.
- Add tomatoes, cayenne, dried basil, oregano and thyme. Mix well.
- Reduce heat to low-medium and cook for about 30-40 minutes (stir every 7 to 10 minutes).
- Add fresh basil, then blend in a food processor. Add salt to taste.
- Optional: Add 1 cup of silken tofu while blending for a creamier texture.
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