Sauce Rouge

This is a quick version of the French red sauce, known as "sauce rouge." This delectable sauce is crafted using a medley of rich ingredients, including ripe tomatoes, fragrant roasted garlic, and aromatic basil. The sauce owes its vibrant red hue to the slow simmering of these ingredients, which allows the flavors to meld together into a harmonious blend.

Originating in the rustic kitchens of France, the recipe for this sauce has stood the test of time, handed down through generations. It has become an essential component of many iconic French dishes, adding depth and character to dishes such as coq au vin and boeuf bourguignon. The preparation of the sauce involves precise techniques, including meticulously chopping the tomatoes, carefully balancing the acidity with a touch of sweetness, and patiently simmering it to achieve a luscious consistency that clings to pasta or meats, enhancing every bite with its savory essence. The French red sauce is a testament to the artistry and mastery of French cuisine, encapsulating the rich history and flavors of this revered culinary tradition.

SaucesFrench

Prep Time: 5 min

Cook Time: 20 min

Total Time: 25 min

Yield: 4 servings

tomato and basil sauce

Ingredients

  • 1 can of roasted diced tomatoes
  • 3-4 cloves of garlic
  • Basil
  • Black pepper
  • Salt

Equipment

  • Blender

Instructions

Prep

  1. 1.
    Heat a small pan over medium-low heat.
  2. 2.
    Keep the skin on 3-4 garlic cloves and place them in the pan.
  3. 3.
    Turn the garlic frequently until the skin starts to brown on all sides and the garlic is soft.
  4. 4.
    Remove from the pan and set aside until cool, then remove the skin and cut off the ends.
  5. 5.
    Add the tomatoes, garlic, and basil to the blender and purée until smooth.

Cook

  1. 6.
    Add the blended tomatoes to a small sauce pan.
  2. 7.
    Salt and pepper to taste and simmer over low heat until reduced to about half the volume.