Looking for a quick and delicious red sauce? Give my Healthyish homemade red sauce a try. While most sauces can take all day to simmer, this sauce comes together in roughly 3 short hours.
I love making a batch of this homemade red sauce on Sundays and freezing anything I don’t use. It’s a great way to meal prep for the week ahead. Enjoy it over pasta, chicken or even crispy tofu and you’re in for a tasty treat. You can also add ingredients to this sauce to change it up through the week. Coconut milk, red pepper flakes, and heavy cream are all delicious additions you can use to reinvent this sauce and keep your family happy.
For this recipe, I simmered everything in my 3 qt Hestan Culinary soup / saucepan. As you guys know, I am a huge fan of Hestan’s cookware. Their patented NanoBond technology is truly differentiating and unlike anything in the market today. For example, their pans are completely toxin free, which I love. Additionally, they are 400x stronger than stainless steel. In fact, they will even last 5x longer than the average pan, giving a great return on investment. Finally, they nest perfectly together making storage a breeze. So, if you haven’t tried their pans yet, I recommend you do.
Quick Homemade Red Sauce
- 3 quart Hestan soup / sauce pot
Quick Homemade Red Sauce
- 2.5 tablespoons salted butter
- 2 tablespoons olive oil
- 8 cloves garlic
- 5 stalks celery left whole so you can remove them later
- 5 peeled carrots small to medium in size
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 onion cut in half and peeled
- 2 cups chicken broth veggie broth will work too
- 1.5 cans tomato sauce – 42 ounces total
- Pinch cinnamon – very small amount Place the cinnamon in your hand first before you add it. Adding too much will over power the sauce.
- Pinch red pepper flakes optional
- fresh chopped italian parsely optional
- Over medium heat add the butter, olive oil and garlic cloves to your 3-quart Hestan soup pot.
- Once the garlic is fragrant, add the peeled carrots, celery, onion, salt and pepper. (red pepper flakes optional)
- As the veggies begin to soften, add the chicken broth and tomato sauce. Stir well.
- Reduce the heat to low and let everything simmer in the pan for about 2-3 hours. This will release all of the delicious flavors from the veggies and spices.
- Once the sauce has simmered on low heat for a few hours, remove the veggies using tongs. You can eat them or discard them; whichever you prefer.
- As a finishing touch, add a pinch of cinnamon. I like to add it to my hand first to make sure I only use a very small amount. You’ll be amazed by how much flavor this brings to the sauce. I can’t even give you a measurement because the amount is that small.
- Stir well and enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!