Red Sauce Recepie

In the Signature Style of Chef Shah Meer

1. Definition

Red Sauce is a rich, tomato-based cooking sauce used as a base for pizzas, pasta, and baked dishes.

It is defined by:

Fresh tomato flavor

Balanced spice level

Mild onion sweetness

Light herb aroma

Smooth, thick consistency

In the philosophy of Chef Shah Meer, a perfect Red Sauce must be naturally flavorful, moderately spiced, and cooked slowly to develop depth without losing freshness.

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2. History

Tomato-based red sauces originated in Italy after tomatoes were introduced to Europe in the 16th century. Over time, these sauces became central to Italian cuisine, especially in pasta and pizza.

As pizza culture spread globally, chefs adapted red sauce by adding regional spices such as cumin, paprika, and chili powder. In South Asia and the Middle East, this fusion-style red sauce evolved into a slightly spicier and richer version suitable for commercial bakeries and fast-food menus.

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Recipe

Yield: Approx. 2 cups (450–500 g sauce)

Ingredients

.Fresh Tomatoes (peeled) – 250 g (about 2 cups chopped)
.Onion (finely chopped) – 1 medium (80–100 g)
.Olive Oil (or any cooking oil) – 2–3 tbsp (30–45 g)
.Tomato Puree – 2–3 tbsp (30–45 g)
.Black Pepper Powder – 1 tsp (3–4 g)
.Red Chili Powder – 1 tsp (5 g)
.Roasted Cumin Powder – 1 tsp (5 g)
.Salt – to taste (approx. 1 tsp / 5 g)
.Paprika Powder – 1 tsp (5 g)
.Oregano – 1 tsp (2–3 g)
.Tomato Ketchup (Optional) – 2–3 tbsp (30–45 g)

3. Method

1. Wash tomatoes and make a small cross cut at the bottom.

3. Boil in water for 4–5 minutes.

4. Remove, peel the skin, and chop finely.

5. Heat oil in another pan over medium heat.

6. Add chopped onion and sauté lightly.
Do not brown — just soften until slightly translucent.

7. Add chopped tomatoes.

8. Add red chili powder, black pepper, roasted cumin powder, oregano, paprika, and salt.

9. Add tomato puree and mix well.

10. Cook on low to medium heat for 15–20 minutes, stirring occasionally until thickened.

11. Once sauce thickens, blend until smooth.

12. Add 2–3 tbsp ketchup (optional) and blend again for a smooth paste.

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Consistency Adjustment

If sauce is too thick → add 1–2 tbsp warm water and simmer briefly.

If too thin → cook for additional 5 minutes on low heat.

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Chef Shah Meer’s Professional Tips

Always dry roast cumin before grinding for stronger aroma.

Do not overcook onions; browning changes flavor profile.

Blending gives a professional, smooth finish.

Ketchup is optional but enhances mild sweetness for commercial-style pizzas.

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Storage Guidelines

Refrigeration:
Store in airtight container for up to 5–6 days.

Freezing:
Can be frozen for up to 1 month. Thaw in refrigerator before use.

Hygiene Tip:
Always cool completely before storing. Use a clean, dry spoon every time.