The BEST Red Sauce Recipe You'll EVER Taste! Oil & Salt Free
A delicious and highly flavourful sauce that is versatile and can be used in many dishes.
Equipment
- Chopping board
- Chopping knife
- Blender (optional)
- Large saucepan
- Wooden spoon
Ingredients
- 12 large beef tomatoes or 20-25 smaller vine tomatoes (about 5lbs)
- 2 heaped tbsp Sicilian or Italian blend spices
- 2 heaped tbsp paprika
- 1 tbsp fresh or dried garlic crushed
- 2-3 tbsp no salt, vegetable bouillon powder or stock cubes
- 1 heaped tbsp nutritional yeast
- 1 tbsp balsamic vinegar
Instructions
- Roughly chop your tomatoes, removing all eyes, tops and any mouldy bits. Add to your blender (you will probably need to do two batches so you don't overload your blender). Roughly pulse. There is no need to use the highest setting if you have a choice as you want the sauce to have a little bit of texture. No need to blend for more than 10 seconds.
- Now add your tomatoes to an appropriate sized saucepan and bring to the boil. Turn down the heat to a light, bubbling simmer. You want to make sure your sauce is bubbling because this is how you will be able to reduce it down adequately. But, do not boil vigorously.
- Add all other ingredients as soon as your sauce starts bubbling so they have a chance to infuse and cook out.
- You now want to leave your sauce on a bubbling simmer with no lid (definitely do not cover) for around 20 minutes. After this time your sauce will start to reduce and thicken. At this point you can taste test it. Add more spices if you need to. If your tomatoes are not too sweet, then you may wish to add more balsamic or even a pinch of sugar or maple syrup. Be careful with this process as a tiny bit goes a long way.
- Once your sauce has thickened to your satisfaction, it is now ready for use or to freeze. Be sure to allow it to chill down completely before your refrigerate or freeze.