Red Sauce Four Ways | Recipeish | Gustus Vitae

Red Sauce Four Ways | Recipeish | Gustus Vitae

Yield: 4 Mason jars
Time Estimate: 1 Hour, including 45 minutes unattended.
Storage Notes: May be kept covered refrigerated for up to 5 days, frozen up to 3 months.
Difficulty: Easy.

 

Have your sauce and eat it too with a super simple, flavor packed red sauce base, then adapt it every which way. Pressure cooking seals in flavor, and by mixing and matching your finishing sea salts and spices, there's no limit to the sauces you can make - try out a couple of our favorites, below, or make one all your own.

Ingredients

      Directions
      • Peel onions and garlic, and quarter onions.
      • In a food processor, add onions, garlic, California Sea Salt, and 2 Tbs extra virgin olive oil.
      • Pulse 3-4 times, until contents are rough chopped but not a paste.
      • Bring the base of a pressure cooker up to high, and add remaining olive oil.
      • Pour in onion/garlic mix, and cook for 5 minutes, stirring regularly, until onions are translucent and some of the garlic is browning.
      • Add butter, melt, and add the two cans of tomatoes, breaking up the tomatoes somewhat with a wooden spoon.
      • Bring back to a simmer, seal the pressure cooker, and bring to 1 bar, then reduce heat, maintaining 1 bar.
      • Cook for 45 minutes. 
      • Remove from heat, and allow to depressurize. Use a immersion (hand) blender to thoroughly blend sauce to an even, uniform consistency. 
      • Line up 4 mason jars, measuring out and adding spices to each, and creme fraiche and olive oil to the the French Onion & Italian Truffle jars.
      • Pour sauce into each jar, stopping about 1/2 inch from the top.
      • Seal each jar finger tight, and shake aggressively to fully incorporate spices.
      • Top up with any remaining sauce, seal, and label.
      • NOTE: If you're going to be storing these in the freezer, make sure to allow them an overnight in the fridge first to fully cool, as well as leaving a 1/2 inch of space from the top for the freezing sauce to expand and only sealing finger tight. Trust us: we've tried skipping these steps, and it's no fun have broken glass and red sauce coating the inside of your freezer.

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