How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Red Sauce From Benin?

You need 8 ingredients. The key ingredients include: 4 tablespoons oil (vegetable or peanut-I use olive), 2 large onions, chopped, 3 garlic cloves, minced, 12 ripe tomatoes, crushed (or 28 oz. can crushed tomatoes), and more.

Is Red Sauce From Benin suitable as soups & stews?

Yes, Red Sauce From Benin falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Red Sauce From Benin?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Sauce From Benin Recipe

Name: Red Sauce From Benin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons oil (vegetable or peanut-I use olive); 2 large onions, chopped; 3 garlic cloves, minced; 12 ripe tomatoes, crushed (or 28 oz. can crushed tomatoes); 3 hot chili peppers, chopped (I use jalapenos or Anaheim peppers for less heat); 3 1/8 cups water (or vegetable stock); 1 vegetable bouillon cube (leave out if using vegetable stock); black pepper, to taste

Try this homemade Red Sauce From Benin recipe the whole family will love. Made with oil, onions, garlic and tomatoes. Easy step-by-step instructions inc…

This Red Sauce From Benin relies on simple, everyday ingredients such as large onions, chopped, garlic cloves, minced, water (or vegetable stock) and black pepper, to taste. It comes together quickly and makes 4 servings, at about 342 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

4 tablespoons oil (vegetable or peanut-I use olive)
2 large onions, chopped
3 garlic cloves, minced
12 ripe tomatoes, crushed (or 28 oz. can crushed tomatoes)
3 hot chili peppers, chopped (I use jalapenos or Anaheim peppers for less heat)
3 1/8 cups water (or vegetable stock)
1 vegetable bouillon cube (leave out if using vegetable stock)
black pepper, to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
342 kcal
Category
Soups & Stews

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