5 Minute Red Sauce rivals any Italian restaurant that I have eaten in. Made with a special ingredient to give it a slow roasted deep flavor that is unsurpassed. Proof that simple can taste even better.
I have been a slow roasted girl most of my life (hence the name "The Slow Roasted Italian"). I have a love for that flavor that is imparted into sauces after hours and hours of roasting in an oven like my favorite oven roasted sauce. But who has time for that?
|Make the best tomato sauce ever with fresh tomatoes. Oven Roasted Tomato Sauce gives you that deep tomato flavor that you are looking for.|
A few years ago I started making my own sun-dried tomatoes and I discovered that adding them to your sauce gives it that same rich deep tomato flavor.
|Ever wanted to make Sun-dried Tomatoes at home, preservative free and delicious. Make these in your oven or dehydrator.|
There are so many names for red sauce. I grew up with my dad calling it red gravy. So, what do you call it? Red sauce (American-Italian)? Red gravy (very Italian)? Tomato sauce (slightly Italian)? Marinara sauce (southern Italian)? Spaghetti sauce (American)?
TSRI's Tip of the Day: Does that left over tomato paste really bug you? Here is The Easiest Way to Store Leftover Tomato Paste. You're going to love it!
2 (14.5 ounce) cans fire roasted diced tomatoes with garlic
2 (8 ounce) cans tomato sauce
2 tablespoons tomato paste
1 tablespoon julienne cut sun-dried tomatoes (not packed in olive oil)
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons Italian seasoning
1 teaspoon kosher salt
1 teaspoon pepper
Pinch crushed red pepper flakes
Combine ingredients in a medium saucepan over medium-high heat. Stir to combine. Using an immersion blender (blender stick) to puree sauce. Cook until warmed through, about 3 minutes. Serve and enjoy.
Click here for a printable version of this recipe - The Slow Roasted Italian.com
Recipe printed from http://TheSlowRoastedItalian.com/