Mesaredsauce Recipes

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MESA RED SAUCE



Mesa Red Sauce image

The mexican "mother" sauce, to be served with quesadillas, enchiladas, huevos, etc, etc, etc... posted for ZWT5 from Rebar Modern Food Cookbook.

Provided by Katzen

Categories     Sauces

Time 50m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1/2 onion, diced
6 garlic cloves, minced
4 tablespoons masa harina
4 tablespoons dried ancho chile powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon cracked pepper
1 teaspoon oregano
4 cups vegetable stock or 4 cups water, heated
2 tablespoons tomato paste
1 teaspoon brown sugar

Steps:

  • 1. Heat vegetable oil in saucepan over medium-high heat. Add onions and saute until translucent. Add garlic and cook for 3 minutes. Sprinkle in the masa harina and stir constantly as it cooks and turns golden.
  • 2. Add the spices and stir for another 2 minutes. Slowly whisk in the warm vegetable stock and bring to a boil. Reduce to a simmer and whisk in the tomato paste and sugar.
  • 3. Simmer partially covered for 30 minutes, stirring regularly. Season to taste.

CLASSIC RED SAUCE



Classic Red Sauce image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

1 28-ounce can whole peeled tomatoes
2 tablespoons extra-virgin olive oil
1/3 red onion, medium-diced
3 cloves garlic, cut into chunks
Pinch of red pepper flakes (optional)
Kosher salt and freshly ground pepper
2 tablespoons torn fresh basil
1 pound penne or spaghetti, cooked until al dente

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.

BASIC RED SAUCE



Basic Red Sauce image

Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara. Pile our meatballs on spaghetti and you have a familiar favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1/2 small red onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1 can (28 ounces) peeled plum tomatoes with juice, pureed
12 basil leaves, torn
1/4 teaspoon dried oregano
Pinch of crushed red-pepper flakes (optional)
Coarse salt and freshly ground pepper

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.

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