I talked about the versatile “red sauce” in my previous post and I wanted to share with you the many ways in which I have used this sauce. I like to find new uses for products that I make in bulk so please share any other ideas you might have for me.
￼1. Pasta Sauce
Probably the most obvious use of the red sauce is to modify it to make a pasta sauce. The basic additions, for me, would be more garlic, red pepper flakes, herbs (basil, oregano, thyme, parsley), and olive oil. These modifications give me a multipurpose pasta sauce to which I can add meat, vegetables, and/or cream depending on the dish I want to make.
Lasagna is pretty much the only pasta dish I make on a semi-regular basis and this is my go-to homemade sauce.
2. Pizza Sauce
It is very similar to the pasta sauce. In fact, you could substitute one for the other. I like to thicken the sauce by cooking it down. The thicker sauce is less likely to make the crust soggy. Other than the pasta sauce additions, I also add a little bit of parmesan cheese.
3. Eggplant Parmesan
Another sauce that I think need not be very different from a pasta sauce. I do like chunks of tomato in my eggplant parmesan so I like to add some fresh/ canned diced tomatoes in addition to the herbs and parmesan cheese. I do not bother with any additional oil because there is plenty in the dish.
I eat a lot of ratatouille in the summer because eggplant, zucchini, and bell peppers are all in season. My lazy version involves adding the sauce to the sautéed vegetables + onions and cooking for at least 15 minutes. The only herb I add is basil. It is always better the next day thought.
￼A Hungarian goulash- style soup is one of my favorite uses of this red sauce. It is definitely nothing like the time-consuming-but-worth-it traditional version but it is satisfying.
It can also makes a great tomato soup to satisfy a last minute craving. In fact my simplest tomato soup combines this sauce with some butter and onions and broth/water.
Chili is one of my favorite one pot meals. I eat it all year round. Using the red sauce as the tomato component of the chili allows the flavors to come together quicker. I would still add some fresh or canned tomatoes for the chunks.
Any meat-based stew, that calls for tomatoes, could use some of this sauce. It also makes a good addition to any bean based dishes. As with all stews, I like to add some tomato paste as well.
8. Cajun Cuisine
This red sauce works well in many Cajun tomato based dishes. Combined wit the Cajun seasonings (oregano, paprika, cayenne, and black pepper). My favorite use of it is in seafood gumbo where the combined with onions, celery, and bell pepper give a flavorful base for the seafood.
9. Sauce for baked/ grilled chicken
It can be used as a sauce for a quick chicken meal. The red sauce can be combined with some sautéed onions, bell peppers, and mushrooms. This mixture served over some pan fried or grilled chicken makes a quick meal.
10. Indian curry ￼
I left this one for the end because this is the cuisine I am most well-versed in and therefore find it very difficult to write tips for. Sometimes you see recipes for Indian restaurant style dishes (eg. chicken tikka masala, paneer mattar, etc.) that ask you to puree onions and tomatoes before cooking. This sauce takes care of part of the process. The spices are added to the onion tomato mixture along with your main ingredient to make a thick, smooth sauce for your curry.
Do you have any other suggestions for what to do with the red sauce? Do let me know.