My Recipe Book

The Requisite Red Sauce

You can use this for just about any dish that calls for a red sauce! It’s that useful to have on hand. Okay, I admit it takes a bit of time to make but once you have that in your refrigerator, life gets that much easier!!

No delays, let’s get the sauce going.



2 cans stewed tomatoes
1/3 cup good quality extra virgin olive oil
1/2 tsp chilli flakes
4 cloves garlic – crushed
1/2 onion – finely diced
1/2 tsp dried oregano
1 bay leaf
1/2 tsp dried basil
1/4 tsp baking soda
Salt to taste
1/4 tsp freshly ground black pepper
1/2 cup Parmesan cheese – grated
2 Tbsp unsalted butter


  1. So here is the part that you need to read carefully. Add the olive oil into a pot BUT DO NOT SWITCH ON THE FLAME. Put in the garlic, onions, oregano, bay leaf, basil and the chilli flakes. NOW YOU CAN PUT THE FLAME ON and allow the ingredients to gently heat up with the oil on a low flame. This will infuse the flavour into the oil, giving your sauce a flavourful base.
  2. After about 5 minutes of gentle sautéing, add in the tomatoes (chop the canned tomatoes before adding in) and bring to a boil. Then lower the flame and simmer with the pot partially covered for an hour or so.
  3. Now it’s time to introduce the grated parmesan cheese and the butter to bring together the flavours. Add sugar and salt if needed.

This sauce tastes even better after being refrigerated overnight. So prepare a day or a week ahead and continue to enjoy.

If you are using dried herbs, then introduce them at the beginning of the cooking process as it takes time to release the flavours. If you are opting for fresh herbs, then put them in towards the later part as these release the flavour much faster.

If you are using fresh tomatoes, do not use the seedy parts as those tend to give the sauce a slightly bitter flavour as do fresh herbs if cooked for too long.

You basically add baking soda to tomatoes to reduce the acidity but sugar works just as well but you should try both and see which suits your family better, I usually use baking soda because I use a bay leaf and therefore do not add any sugar to my sauce.

That’s all there is to say so let’s just get this into the fridge for tomorrow!