Red Sauce
Recipe Type: Sauce
Cuisine: Italian
Serves: 20
This red sauce is smooth, rich, and appropriately spicy towards the finish, perfect for a slightly cool fall day on the West Coast.
  • 10 Beefsteak tomatoes
  • 15 Plum tomatoes
  • 9 cloves of garlic
  • 3 carrots (zested)
  • 2 sweet onions (diced)
  • 3 heaping tablespoons of fresh sage
  • 3 heaping tablespoons of basil
  • 1 tablespoon of chili flakes
  • ½ of a lemon (zested)
  • ¼ cup of olive oil
  • ¼ cup of red wine
  • 1 tablespoon of kosher salt
  1. Fill a stock pot half way with water and bring to boil.
  2. Cross hatch the bottom of each tomato with a knife to make for easy peeling once tomatoes are blanched.
  3. Blanch the tomatoes in batches, according to how many fit in the pot. You may need to add more water after a few batches (bringing to boil.)
  4. When the skin begins to peel and crinkle, set the tomatoes down in a bowl or on a baking sheet.
  5. When all of the tomatoes are done, peel the skins off and chop off the ends.
  6. Dice the tomatoes and make sure to avoid the core.
  7. Heat olive oil in a stock pan over medium heat.
  8. When the oil is hot, add onions, garlic, carrots, sage, and basil. Let this cook over medium heat while occasionally stirring for about ten minutes or until onions are translucent.
  9. Then add lemon zest, chili flakes, salt, and stir.
  10. Add in chopped tomatoes and wine.
  11. Turn up the temperature to high heat and stir for 5 minutes.
  12. Cover stock pot with a lid and reduce temperature to low as the marinara simmers for two and a half hours.
  13. At this point, you can leave the marinara hearty with hunks of tomatoes or blend half of the mixture with an emulsifier or blender. You can also blend the whole batch. I personally prefer half smooth and the other half to possess texture.
  14. It's nice to cook the red sauce early and then let it sit and rest for a while. I actually believe this pot of sauce tastes markedly better the next day as it's had a chance to thicken and absorb all of the flavors.
  15. This is the perfect dish to prepare and freeze!
Recipe by Honest Cooking at