Red Sauce (Tomato Sauce)

This is a basic Western Cuisine puree main ingredient (coulis) (koo-lee) based mother sauce. It’s taste by salt & sour flavor.

Recipe Type: Sauce                                                                             Style: French Cuisine

Method: Blanched & Blend                                                             Yield: 1Cup

Ingredients:-

2 Tbsp. of Olive Oil (Extra Virgin) or Salted Butter

1 Tbsp. of Chopped Garlic

1 Small No’s of Onion Chopped

1 Tbsp. of Tomato Puree

250 gm. of Chopped Blanched Tomato or puree

2-3 Leaves of Fresh Basil Chopped

¼ Tsp. of Dried Oregano

¼ Tsp. of Chilly Flacks (Option)

Pinch of sugar

Salt & Pepper as per required

Preparation:-

1. Before blanched tomato cut in the round and insert in hot water and make a paste before tomato seedless and removed skin with help of cold water.
2. Insert olive oil or salted butter in heated pan adds chop garlic, chopped onion cook until light brown texture.
3. After then add tomato puree and tomato blanched paste or chopped blanched.
4. Add seasoning of (salt, paper, oregano, chilly flacks, sugar (option) and fresh basil leaves) sautéed for smooth thickness.
5. If required add hot water or vegetables stock for making a good consistency in sauce.
6. Served in any dip bowl and garnish with fresh parsley sprig.