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Make Your Red Sauce with Big Mozz at Home

Make your own red sauce with Big Mozz at home

Make your own red sauce at home, Big Mozz style. Whether you are making mozz sticks or having bread sticks, this red sauce is fun to make and is delicious. Bring the Big Mozz party home with this recipe and instructions by Chef Jimmy.

Add this easy dipping sauce to your party menu.

Let’s make this simple tomato sauce recipe that you can use for pasta, chicken parmesan, mozz sticks, you know what I’m talking about, mozz sticks, and anything else that you wanna use it for. It’s really simple. And all you need are these ingredients

  • large chopped onion
  • minced garlic
  • rosemary
  • salt and pepper
  • red pepper flakes
  • tomato paste
  • red wine
  • organic whole peeled tomatoes
  • juice of one lemon
  • butter

Get your sauce pot up to a medium-high heat and add some extra virgin olive oil. Wait till that gets nice and hot. Oh yeah, that’s nice and hot. Fry up the onions. Hear that? Bam. Add some salt, some pepper. Cook these about three or four minutes, get them nice and translucent. Add garlic. Probably about two tablespoons, but you can get away with just one tablespoon if you want. Three sprigs of rosemary. About a half a teaspoon of red pepper flakes. Add tomato paste. It adds that kinda sugar that we need. So you want to cook that for another two or three minutes.

Now we’re getting some really nice fond on the bottom of the pan. The good bits that caramelize to the bottom of your pot. Deglaze bottom of the pan. It’s about a quarter cup of red wine. We want that to reduce down. Cook up all that alcohol that’s in there. All right, now when you have it all pretty much cooked down, take out those sprigs of rosemary. Those branches can leave a bitter taste to it if you leave it in too long. Take some of that out. And now we’re ready for those tomatoes. Two cans of tomatoes. Now we’re gonna reduce the heat down to a low temperature. We’re gonna cover that pot and let that get to a simmer. You want to cook this for about four hours. And throughout the day keep on stirring it just like this. Just try to make sure it doesn’t burn on the bottom.

All right. Stir it up here. So it’s still a little bit liquidy. So what I’m going to do is I’m going to actually leave this kind of slightly open and that’s just gonna help evaporate some of those juices out of those tomatoes so it kinda reduces down, gets a little bit thicker.

Okay, we’ll check on the sauce. Oh, that’s looking really good, really nice and thick. So now we’re gonna add the last two ingredients: lemon, lemon juice. One lemon juice worth. One juiced lemon’s worth. There we go. Two tablespoons of butter. Swirl it around. Butter gives it a nice sheen to it. Also just makes it nice and fatty and delicious because that’s what butter does. Stir it up. Give it a quick taste. Burnt my tongue but it’s got nice sweetness. Really, really good. So I’m going to be able to enjoy this with either pasta or tonight I’m actually making some chicken parms, or you can just eat it up with some fresh mozzarella. Sign up for the Big Mozz online stretching classes that we’re doing online. Enjoy your sauce.