Italian Salsa Rosso (Red Sauce)
Ingredients
- • 800 g canned crushed tomatoes
- • 60 ml extra virgin olive oil
- • 4 cloves garlic
- • 15 g fresh basil leaves
- • 150 g onion
- • 30 g tomato paste
- • 5 ml dried oregano
- • 5 ml sugar
- • 60 ml red wine
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 1 ml red pepper flakes
Instructions
- 1
Finely dice the onion and mince the garlic cloves
- 2
Heat olive oil in a large saucepan over medium heat
- 3
Add the diced onion and cook for 5-6 minutes until softened and translucent
- 4
Add minced garlic and red pepper flakes, cook for 1 minute until fragrant
- 5
Stir in tomato paste and cook for 2 minutes, stirring constantly
- 6
Pour in the red wine and let it simmer for 2 minutes to cook off the alcohol
- 7
Add the crushed tomatoes, dried oregano, and sugar, stirring well to combine
- 8
Bring the sauce to a gentle simmer, then reduce heat to low
- 9
Simmer uncovered for 20-25 minutes, stirring occasionally
- 10
Tear the fresh basil leaves and stir them into the sauce during the last 5 minutes
- 11
Season with salt and black pepper to taste
- 12
Remove from heat and let rest for 5 minutes before serving...
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This versatile red sauce is the foundation of countless Italian dishes - perfect over pasta, as a pizza base, or for dipping crusty bread. The secret is letting it simmer low and slow to develop those rich, authentic flavors that'll transport you straight to Italy."
