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red sauce- greek

(1 rating)
amhgr avatar
Recipe by
Ann Hatzimangas
@amhgr
Sligo

This is a standard red sauce which can be used in a lot of Greek dishes. You can freeze it in portions for later and I like to fill ice-cube trays too because sometimes I only need a smaller amount.If you like thick sauce leave it the way it is but I prefer to put it in the blender after it's cooled a little for a nice smooth sauce and it's easier to fill the ice trays. Removing the skin of the tomato is optional. Instead of chopping them you can use a grater and the skin will be left behind.***Sauce will keep for up to four months in the freezer***

(1 rating)
yield serving(s)
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For red sauce- greek

  • 500 g
    ripe tomatoes, chopped or grated
  • 1 md
    onion, grated or finely chopped
  • 2 clove
    garlic (minced or finely chopped)
  • 1/2
    red pepper (finely chopped)
  • 1/2
    carrot (grated)
  • 1/2 c
    white wine, dry
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 tsp
    thyme, dried (or 3 tsp fresh, finely chopped)
  • 1 tsp
    sugar
  • 1 tsp
    oregano, dried (3 tsp fresh, finely chopped)
  • 2 tsp
    basil, dried (6 tsp fresh, finely chopped))
  • olive oil for frying

How To Make red sauce- greek

  • 1
    Fry onion, garlic, red pepper and carrots until they're softened a little. Add wine and simmer so that the alcohol evaporates. Add the rest of the ingredients, bring to a boil and then simmer for about an hour to an hour and a half. For a smoother sauce, let cool a little and put in the blender.
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