Authentic Tomato Sauce Recipe – Kashmiri Chili & Basil Flavors

Last Updated on 4 months by Neha Deshmukh

Authentic Tomato Sauce Recipe – Kashmiri Chili & Basil Flavors

Hey everyone! There’s just something so comforting about a rich, flavorful tomato sauce, isn’t there? I remember first making this when I was trying to recreate my nani’s (grandmother’s) incredible tomato-based curries. This sauce isn’t quite a curry base, but it’s got that same depth of flavor, thanks to a little Kashmiri chili powder magic. It’s perfect for pasta, curries, or even just dipping some warm bread into! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t your average tomato sauce. We’re taking simple ingredients and building layers of flavor with a touch of Indian spice. The Kashmiri chili powder gives a beautiful color and mild heat, while fresh basil adds a lovely aromatic sweetness. It’s surprisingly easy to make, and honestly, tastes so much better than anything you can buy in a jar. Plus, it’s a fantastic way to use up those ripe tomatoes!

Ingredients

Here’s what you’ll need to make this delicious tomato sauce:

• 6 ripe red tomatoes
• 2 tsp oil
• 3 cloves garlic
• 1 medium onion
• 2 tbsp basil leaves, fresh
• 1 tsp sugar (or to taste)
• 1 tsp Kashmiri red chili powder (or to taste)
• Salt to taste
• 1 tsp oregano
• ½ tsp chili flakes (or to taste)
• 1 tbsp tomato sauce
• 1 tbsp butter

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Kashmiri Red Chili Powder: This is a game-changer! It’s known for its vibrant red color and mild heat. It adds a beautiful hue to the sauce without overpowering the other flavors. You can find it at most Indian grocery stores or online.
• Fresh Basil: Seriously, use fresh basil if you can. The aroma and flavor are just unbeatable. If you absolutely must use dried, reduce the amount to about 1 teaspoon.
• Tomato Varieties: Roma tomatoes are fantastic for sauce because they have less water and fewer seeds. But honestly, any ripe, flavorful tomatoes will work! Heirloom tomatoes are amazing if you can get your hands on them.

Step-By-Step Instructions

Alright, let’s make some sauce!

1. First, we need to prep the tomatoes. Slit an ‘X’ shape on the bottom of each tomato. This makes peeling them a breeze.
2. Bring a pot of water to a boil and blanch the tomatoes for 3-4 minutes, until the skins start to loosen. Then, quickly transfer them to a bowl of ice water to stop the cooking process. Peel the skins off and set the tomatoes aside.
3. Now, blend 3 of the peeled tomatoes into a smooth puree. Dice the remaining 3 tomatoes, discarding the seeds.
4. Heat the oil in a pan over medium heat. Add the chopped garlic and sauté until it turns golden brown and fragrant – about a minute. Then, add the chopped onion and cook until it becomes translucent.
5. Add the diced tomatoes to the pan and cook until they become mushy. Give them a little mash with the back of a spoon to speed things up.
6. Stir in the tomato puree, basil, sugar, Kashmiri red chili powder, oregano, chili flakes, and salt. Mix everything well to combine.
7. Cover the pan and simmer for about 5 minutes, or until the sauce has thickened slightly. Finally, add the tomato sauce and butter. Stir until the butter is melted and the sauce is silky smooth. And that’s it!

Expert Tips

• Don’t skip the blanching step! It makes peeling the tomatoes so much easier.
• Taste as you go! Adjust the sugar, chili powder, and salt to your liking.
• For a smoother sauce, you can use an immersion blender after simmering.

Variations

This sauce is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply swap the butter for 1 tablespoon of olive oil.
• Spice Level Adjustment: If you like things extra spicy, add more chili flakes or a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for a real kick!
• Italian vs. Indian Flavor Profile: For a more Italian flavor, omit the Kashmiri chili powder and increase the oregano. For a more Indian flavor, add a pinch of turmeric and cumin.
• Uses for the Sauce: This sauce is amazing with pasta, of course! But it’s also a fantastic base for curries, stews, or even pizza. My family loves using it as a dipping sauce for samosas.

Serving Suggestions

This tomato sauce is delicious served over:

• Pasta (spaghetti, penne, or your favorite shape!)
• Gnocchi
• As a base for vegetable curries
• With grilled chicken or fish
• Spread on pizza dough

Storage Instructions

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just thaw it overnight in the refrigerator before using.

FAQs

Let’s answer some common questions!

Q: What type of tomatoes are best for this sauce?
A: Roma tomatoes are ideal because they have less water, but any ripe, flavorful tomatoes will work.

Q: Can I use dried basil instead of fresh?
A: You can, but the flavor won’t be quite as vibrant. Use about 1 teaspoon of dried basil for every 2 tablespoons of fresh.

Q: How can I adjust the sweetness of the sauce?
A: Add more or less sugar, depending on your preference. You can also use a touch of honey or maple syrup.

Q: Can this sauce be frozen for later use?
A: Absolutely! It freezes beautifully. Just make sure to store it in an airtight container.

Q: What is Kashmiri chili powder and why is it used?
A: Kashmiri chili powder is a type of chili powder from the Kashmir region of India. It’s known for its bright red color and mild heat, adding flavor and color without being overly spicy.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!