Basic Red Sauce Small Batch Recipes

BASIC RED SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 5 minutes. Stir in tomato paste.
• Add pureed tomatoes, basil, oregano, red-pepper flakes, and 1/2 teaspoon salt. Season with pepper, and bring to a simmer. Reduce heat, and gently simmer, stirring occasionally, until sauce is thick, 25 to 30 minutes.

CLASSIC RED SAUCE

Steps:

• Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
• Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
• Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.

QUICK FRESH TOMATO SAUCE

Steps:

• Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
• Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
• Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

RED WINE REDUCTION SAUCE

Steps:

• Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
• Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
• Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

EASY MARINARA SAUCE

Steps:

• 1. Heat oil in saucepan. Add onions and when they start to soften, add garlic and tomato paste. Stir together for a minute or two.
• 2. Add tomato puree and rest of ingredients. Simmer together. Cover, lower heat and stir occasionally, until sauce is thickened.

QUICK BBQ SAUCE

Steps:

• Whisk together all ingredients.

HOMEMADE SWEET AND SOUR SAUCE RECIPE

Steps:

• Combine all the ingredients in a small pot and whisk until the sugar and cornstarch have dissolved. The sauce will have a slightly milky brown appearance.
• Heat the sauce over medium, while whisking, until it begins to simmer. Once it begins to simmer the cornstarch will thicken the sauce and it will turn from cloudy to shiny in appearance. Serve immediately.
• Serve the sweet and sour sauce immediately or refrigerate for up to one week.

EASY CHILI SAUCE

Steps:

• Use large tins (28-ounce) of plum tomatoes and do NOT drain.
• Combine all ingredients in a large heavy pot.
• Bring to a boil, then reduce heat to a simmer and cook, uncovered, until thick-- about 90 minutes.
• Tomatoes will break apart as they cook, although you can help this along by pressing them against the side of the pot with a wooden spoon.
• Stir chili sauce often as it cooks.
• Pour chili sauce into hot, sterilized jars and seal.
• Process in a hot water bath if you wish, but I store these jars in the back of my fridge-- they don't take up too much room because they seem to be eaten quickly!
• Recipe makes seven cups; I always do up 2 pint jars for my family then put the rest in 1-cup size jars to give away.

RED CHILI TAMALES

Steps:

• Coat the beef in the salt, chili powder, garlic powder and paprika
• In a large pan heat oil.
• Once the oil is hot sear the beef, about 2-3 minutes each side.
• Place seared beef in the slow cooker and cook on low for 6-8hrs or on high for 3-5hrs. The beef will be very tender and should shred very easily with a fork when done.
• While the beef cooks make the sauce.
• Add oil to a small pot over medium heat. Add your onions, garlic and let cook. for 1-2 minutes.
• Add your chilis and remaining ingredients and bring to a boil. Lower to a simmer and let steep for 3-5 minutes.
• Place in high power blender and blend until smooth.
• Place in container and set aside until ready to use.
• Most of the sauce will go into the cooked beef, but 1/4 cup of it needs to be reserved for the masa.
• Place corn husks in bowl of hot water and let soak for 15-20 minutes or until soft. Then dry husks well with a towel.
• While the corn husks soak, make the red chili beef.
• To a hot pan heat 1 1/2 tablespoons oil
• Add 2 tablespoons flour to the oil, whisk together.
• Then add the red chili sauce (about 1 ¼ cup, remember save 1/4 cup for the masa), your shredded beef and mix
• Remove from heat and let slightly cool.
• In a stand mixer add the dry ingredients and blend.
• Add stock, oil and mix until smooth.
• The shiny rough side of the husks goes on the outside.
• To the inside of the husks spread 1/4 cup masa onto the husk. Leaving about 1/2 inch space on the bottom edge.
• Add 2 tablespoons meat, green olive (optional) and roll the tamale up. Seal.
• In large pot place 1-2 inches of water and then a steam basket over it.
• Add your sealed tamales and have them meat side facing up.
• Once boiling, lower to a simmer and cover.
• Let steam and cook the tamales for about 90 minutes.
• Check every 30 minutes to make sure there is still enough water in the bottom.
• Remove and let cool slightly, open up bundle of joy and eat!
• Can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
• To reheat, cover sealed tamale (don't remove the husk), with a damp paper towel and microwave for about 45-60 seconds. Remove from husk and enjoy!

SUNDAY STASH MARINARA SAUCE

Steps:

• Heat oil in a large pot or Dutch oven over medium. Cook onion and garlic, stirring occasionally and being careful not to let brown, until aromatic, about 3 minutes. Add oregano and stir to combine. Using your hands, crush tomatoes and add to pot along with juices; season with 4 tsp. salt and 1 1/2 tsp. pepper.
• Bring to a boil, then reduce heat and bring to a gentle simmer. Cook, uncovered, stirring occasionally, until sauce is reduced slightly, about 1 hour. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper.
• Do Ahead: Sauce can be made 5 days ahead. Store in an airtight container and chill, or freeze up to 6 months.

BASIC RED SAUCE: SMALL BATCH

Steps:

• 1. Mix tomato paste and hot water in a large bowl until smooth. Stir in parsley, onion, garlic, sugar, salt, basil, oregano, and thyme. 2. Add tomato sauce and diced tomatoes; mix well. Do not cook. 3. Measure sauce into appropriate portions for immediate use. Divide remaining sauce evenly among 1-quart freezer bags for later use. 4. Seal and label each bag with the amount of sauce inside. Freeze. 5. To enjoy: Completely thaw one bag in the refrigerator. 6. Use in a recipe calling for tomato sauce, or simmer in a saucepan over medium-low heat for 20 minutes and pour over your favorite pasta. 7. To use in a meat sauce, brown and drain 1 pound lean ground beef for every 8 cups of sauce; add cooked beef to sauce and gently reheat.