Sauce Rouge

Ripe tomatoes are simmered with garlic, onions, olive oil, and herbs such as basil and thyme to create a rich, flavorful sauce rouge. The mixture is cooked until slightly reduced, concentrating the natural sweetness and acidity of the tomatoes while infusing the sauce with aromatic depth.

During simmering, gentle stirring ensures even cooking and prevents scorching, while the herbs and aromatics meld fully into the sauce. The preparation emphasizes slow cooking, fresh ingredients, and balanced seasoning to produce a vibrant, savory sauce suitable for pasta, meats, or vegetables.

Print Recipe

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Sauces

French

Servings: 4

Equipment

• blender

Ingredients

• 1 can of roasted diced tomatoes
• 3 to 4 cloves garlic
• basil
• black pepper
• salt

Instructions 

Don’t Sleep

• Prep
• Heat a small pan over medium-low heat.
• Keep the skin on 3-4 garlic cloves and place them in the pan.
• Turn the garlic frequently until the skin starts to brown on all sides and the garlic is soft.
• Remove from the pan and set aside until cool, then remove the skin and cut off the ends.
• Add the tomatoes, garlic, and basil to the blender and purée until smooth.
• Cook
• Add the blended tomatoes to a small sauce pan.
• Salt and pepper to taste and simmer over low heat until reduced to about half the volume.