Chris' RED SAUCE

This is not an actual picture of the sauce but the similarities are remarkable. If you're like me and searched far and wide for a solid recipe for red sauce, you need look no further!

I'd been wanting to make a slow simmered red sauce for quite a while now, so I jumped at the first opportunity. I basically threw everything but the kitchen sink in it, but it payed off big time - A rich full bodied red sauce that won't cop out with the heat all around. I also have today off so I'm gonna make shrimp stock with the thousands of shrimp shells we've acquired after I get some dim sum with steph.

Sherry vinegar and sugar are two absolutely essential ingredients to this sauce. There's something amazing about sherry vinegar and tomatoes, it almost makes them taste more tomatoey, like worcestershire and beef. I froze a bunch of this stuff but left some in the fridge for zucchini lasagna and maybe some calamari, who knows.

You could add an celery in the same amount as the carrots for a less fruity, more rounded and earthy bodied sauce, but I like it a little tangy and sweet.

Also yesterday I made a red pepper aioli which is THE SHIT. I was planning of using it as a dipping sauce for homemade steak fries, but that never ended up happening. We have two pounds of whole squid in the freezer so I think I'll make a salad and mix it with some balsamico for a dressing. mmmmm. recipe follows.

Red Pepper Aioli

1 red pepper
1-2 Tbs lemon juice
vegetable or other flavorless oil (about a cup)
1 egg
1 egg yolk
pinch of salt
½ tsp red wine
1 tsp honey
¼ tsp cayenne pepper
pinch white pepper

This sauce is surprisingly mild and gentle. It would be excellent eaten with any food of similar characteristics. Add chopped and seeded plum tomato to make sauce andalouse.

Preheat oven to 350. Cut the pepper in half and remove the stem and seeds. With a paring knife, cut out any of the white membrane. Rub with olive oil and roast in the oven until the flesh is tender, about 30-45 minutes. Remove from oven and transfer to a plastic bag or covered dish. Let the skins steam off for 10 minutes. Remove the skin and set aside.


In a blender, combine the egg, egg yolk and lemon juice. While it’s still running, drizzle in the oil until it reaches a desired thickness. It should be slightly liquid with a defined lemon flavor. Pour out half the mayonnaise and reserve for another use. Add the remaining ingredients and blend until smooth.


Red Sauce

3 (28oz) cans whole peeled tomatoes, seeded with liquid
1 medium red onion, diced
½ cup carrot, peeled and small diced
8 cloves garlic, minced
¼ cup extra virgin olive oil
½ tsp crushed red pepper
½ tsp anchovy paste
2 Tbs tomato paste
1 Tbs fresh thyme, chopped
½ tsp dried oregano
½ tsp dried basil
1 ½ Tbs sherry vinegar
2 Tbs white wine
1 tsp sugar
1 Tbs chopped parsley (optional)
salt and pepper


Heat the olive oil in a large pot over medium-low heat. Add the red pepper and cook for a minute or two. Add the onions and carrots and season with salt and pepper. Sweat over low heat for 5 minutes. The onions should not take on any color. Add the garlic and cook for another 5 minutes. Add the anchovy and tomato paste, basil, oregano and thyme and cook 2-3 minutes. Add the sherry vinegar and red wine and cook 1-2 minutes. Pour in the tomatoes with liquid, sugar and parsley. Season with salt and pepper and bring to a simmer. DO NOT BOIL. This would be the time to add any accent ingredients, roasted pepper, roasted garlic, fresh basil, oregano or thyme etc.. For a mushroom sauce, fold in ½ pound of sliced cremini mushrooms in the last 45 minutes.

Simmer covered over low heat 4-6 hours. You need to stir this often, especially toward the end. In the last few hours the sauce may need to be stirred constantly. It will reduce enough from the evaporation during stirring. If it becomes too thick, water will need to be added. If you want a really thick sauce, let it reduce.