Red Sauce

A delicious way to make tomato sauce or when reduced, a tomato paste that is delicious to add to a store bought sauce or spread on crusty bread.

Red Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 6

    lb (2.7 kg) Beef or Heirloom tomatoes

  • 4

    Star anise

  • 1

    Vanilla pod

  • Sea salt & cracked black pepper to season

  • White sugar

  • 2

    Sprig fresh thyme

  • 1-2

    Bay leaves

  • Infusion

  • Fresh garlic

  • 28

    gm bunch fresh basil

  • Extra virgin olive oil


1. Place a heavy cast pan to heat up. 2. Wash the tomatoes and halve roughly. 3. Place into the hot pan and season with salt, pepper and a touch of sugar. 4. Add the anise and vanilla. 5. Allow the tomatoes to start to cook then press with a masher to release their juice. 6. Reduce the heat, simmer for about 1-2 hours until a thickened paste. This slow evaporation of the moisture will produce a concentrated flavor without any bitterness. 7. Crack the garlic and add along with the basil which is just halved and throw in. 8. Combine with the warm paste and finish with a good amount of olive oil to finish the infusion. Allow to cool before storing ready for use Cook's Notes: ”• too much sugar to start = balanced out with a touch of vinegar. • Always taste the tomatoes uncooked to determine their natural sweetness before you add the sugar. ”


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