Red Sauce- Greek

Red Sauce- Greek Recipe

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Ann Hatzimangas


This is a standard red sauce which can be used in a lot of Greek dishes. You can freeze it in portions for later and I like to fill ice-cube trays too because sometimes I only need a smaller amount.If you like thick sauce leave it the way it is but I prefer to put it in the blender after it's cooled a little for a nice smooth sauce and it's easier to fill the ice trays. Removing the skin of the tomato is optional. Instead of chopping them you can use a grater and the skin will be left behind.***Sauce will keep for up to four months in the freezer***

★★★★★ 1 vote
Depends on how much you make!!!
30 Min
1 Hr 30 Min
Stove Top


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500 g
ripe tomatoes, chopped or grated
1 medium
onion, grated or finely chopped
2 clove
garlic (minced or finely chopped)
red pepper (finely chopped)
carrot (grated)
1/2 c
white wine, dry
1 tsp
1/2 tsp
1 tsp
thyme, dried (or 3 tsp fresh, finely chopped)
1 tsp
1 tsp
oregano, dried (3 tsp fresh, finely chopped)
2 tsp
basil, dried (6 tsp fresh, finely chopped))
olive oil for frying

How to Make Red Sauce- Greek


  • 1Fry onion, garlic, red pepper and carrots until they're softened a little. Add wine and simmer so that the alcohol evaporates. Add the rest of the ingredients, bring to a boil and then simmer for about an hour to an hour and a half. For a smoother sauce, let cool a little and put in the blender.

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About Red Sauce- Greek

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #Onion, #Garlic, #wine, #tomatoes

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