There are two main sauces, on the basis of which you can not only cook the rest, but also continue to expand their range to infinity. The main white and red sauce differ from each other in the different color of the broth, as well as other components that are used in their preparation.
Red main sauce
To prepare the red main sauce, you will need brown broth (1 l), cooked on meat bones, as well as tomato paste (50 g), celery and parsley roots, onions, carrots, margarine, flour and ghee. The process of making the sauce is quite laborious.
First passer the flour (2 tbsp. Tablespoons) on melted fat (1 tbsp. Tablespoons) until it becomes light brown in color. Vegetables and roots are fried in a separate pan with the same amount of fat. Tomato paste diluted with broth is added to them and continue to passer for another 12 minutes. Add broth to the stewpan with fried flour. Boil for another 30 minutes, then add the roots with tomato paste and simmer another 10 minutes. Now the red sauce needs to be filtered, add salt, sugar and butter, and again returned to the stove. Allow to boil and can be removed from the heat.
Any other tomato sauces are prepared on the basis of such a red sauce , adding all new ingredients and experimenting with tastes.
A simple recipe for red sauce
This version of the sauce is, rather, a logical continuation of the previous recipe. Its main ingredient is red main sauce. It will take 1 liter to prepare a new version of the sauce. In addition, you need to prepare 3 cloves of garlic and black pepper.
In a non-stick saucepan, heat the red main sauce, pepper, add the grated garlic and add salt if necessary. Cook for a couple of minutes. Then rearrange the stewpan in a water bath, add 50 g of butter, mix and can be removed from the heat.
Red garlic-style sauce goes well with meat dishes and sausages. It should not be served with fish. For fish dishes, another sauce based on fish broth is prepared.
Red sauce with mushrooms
According to this recipe, you can use both wild mushrooms and champignons. Cooking red sauce begins with the passivation of onions and mushrooms (200 g) in different pans. When the ingredients are fried until tender, they need to be combined in one saucepan, add red main sauce (1 l) and broth (highly concentrated 50 g). Cook the sauce for 15 minutes. At the end of cooking add lemon juice squeezed through a clove of garlic, salt and pepper to taste.
Fresh tomato pasta sauce
To prepare the sauce according to this recipe, you need to take ripe tomatoes (6 pcs.). Make cross-shaped incisions on top and blanch them, dropping first in boiling water for a couple of minutes, and then in ice water.
The next stage is the most laborious in making red sauce. From tomatoes cut into four parts, seeds must be removed. For this, it is convenient to use a teaspoon. Cut the pulp from the tomatoes into cups and put in a saucepan. Add a bunch of green onions, parsley, a little fresh basil, salt (1 teaspoon), sugar (½ teaspoon) and wine vinegar (2 teaspoons) to the tomatoes. You can add other spices, such as black pepper, cloves, oregano.
Red sauce is boiled in a saucepan until the desired density, but not less than three hours. At the end of cooking, add the garlic stewed in olive oil in a separate pan. Using a blender, bring the finished sauce to the desired consistency.
How to make red pizza sauce
Thanks to this recipe, in just 30 minutes you can make a tomato sauce that is in no way inferior in taste to that prepared in a pizzeria. To make the sauce faster, canned tomatoes are used. Instead, you can take fresh tomatoes, but the cooking time of the sauce will increase due to their boiling to the desired consistency. Red tomato sauce according to this recipe will make pizza juicy and delicious.
First, olive oil is heated in a pan, then ½ onion is added to it, which must be fried until golden brown. After that, chopped tomatoes (10 pcs.) Or tomatoes in their own juice from a can are sent to the pan (juice must first be drained). Salt, black pepper and oregano are also added. Now the sauce needs to be boiled to the desired density, not forgetting to constantly stir. After that, it is necessary to shift it into a blender and beat until a homogeneous consistency. The sauce can not be whipped to the end so that the pieces of vegetables are present in the structure.
Red sauce for the winter
This is the most natural recipe for tomato sauce for the winter, consisting only of tomatoes without artificial additives, starch and applesauce.
To prepare the sauce you will need a juicer. With its help, it is necessary to squeeze juice from 3 kg of tomatoes. After that, get the tomato cake and once again drive it through the juicer twice. Pour the resulting juice into a saucepan and put on a small fire. Immediately add a tablespoon of salt and sugar (you can fix it to your liking), 4-5 clove inflorescences and as many peas of allspice peas. Now the red sauce is boiled to the desired density. Depending on how much liquid was in the tomatoes, it can take from 4 to 24 hours.
When the sauce is ready, it must be rolled up in sterilized jars, first wrapped until it cools, and then transferred to storage in a cool place. Use for cooking first courses instead of tomato paste.