Red Sauce (Salsa Rossa)
Category: Sauces and Sauces
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ripe Tomatoes (Roma) | 8 |
| Garlic | 2 cloves |
| Onion | 1 |
| Carrot | 1 |
| Celery | 1 stalk |
| Fresh Basil | To taste |
| Red Bell Pepper | ½ |
| Ground Chili Powder | To taste |
| Red Wine Vinegar | To taste |
| Sugar | 1 teaspoon |
| Extra Virgin Olive Oil | 6 tablespoons |
| Fine Salt | To taste |
Instructions:
-
Prepare the Red Bell Pepper:
Begin by washing the red bell pepper thoroughly. Cut off the stem, then slice it in half and remove the seeds. Once cleaned, dice the pepper into small, even cubes. -
-
Make the Sofrito:
In a large pan, prepare the sofrito. First, wash and peel the carrot, then finely chop it. Next, wash and trim the celery, removing any tough outer strings, and chop it as well. For the onion, peel it and chop it finely as well. You’re aiming for small, uniform pieces to ensure even cooking. -
Cooking the Sofrito:
Heat the olive oil in the pan over medium heat. Add the chopped onion, carrot, and celery to the pan and sauté them gently until they soften and become translucent. Season the mixture with a pinch of ground chili powder to give it some heat. Stir frequently to avoid burning. -
Add the Red Bell Pepper:
Once the sofrito has softened, add the diced red bell pepper to the pan. Stir and cook for an additional 3-4 minutes, allowing the flavors to blend. -
Incorporate Tomatoes and Other Ingredients:
Next, wash and chop the ripe tomatoes. Add them to the pan along with fresh basil leaves. Add a dash of red wine vinegar and sprinkle in the sugar to balance the acidity of the tomatoes. Stir everything together, allowing it to cook for a few more minutes. -
Blend the Sauce:
Once the mixture has cooked down slightly, use an immersion blender to puree the sauce directly in the pan until smooth. If you prefer a chunkier sauce, you can blend it to your desired texture. -
Final Adjustments:
Taste the sauce and adjust the seasoning. Add salt to taste, and if you like a spicier kick, sprinkle in more chili powder. You can also add more vinegar if you prefer a tangier flavor. Continue to simmer the sauce for another 10 minutes to allow the flavors to meld together. -
Serve:
Once your red sauce is ready, serve it hot as a topping for pasta, meats, or as a dip. You can garnish the sauce with a few extra basil leaves or a sprinkle of red bell pepper for a pop of color.
This versatile red sauce is packed with fresh ingredients and bold flavors, perfect for any pasta dish, pizza, or as a flavorful accompaniment to meats and vegetables. Enjoy the simplicity and richness of this homemade sauce that brings a taste of Italy right to your table.
