Tomato Sauce
Directions
- 1Finely dice one onion.
- 2Finely dice one rib of celery.
- 3Add olive oil to a pot.
- 4Add the diced onion and celery to the pot.
- 5Add a pinch of salt to the vegetables.
- 6Sweat the onions and celery over medium-low heat for about 15 minutes until soft and golden.
- 7Open two cans of San Marzano tomatoes and place them in a bowl.
- 8Remove any basil leaves from the canned tomatoes.
- 9Crush the San Marzano tomatoes finely with your hands until they form a puree.
- 10Add minced garlic to the softened onions and celery.
- 11Cook the garlic for about one minute.
- 12Add salt to the mixture.
- 13Add sugar to the mixture.
- 14Add a little red pepper flake.
- 15Add a little dried Italian herbs.
- 16Add a little anchovy paste.
- 17Add a tiny bit of white vinegar.
- 18Raise the heat to medium and cook for a couple of minutes to evaporate any liquid.
- 19Add a tablespoon of tomato paste to the mixture.
- 20Cook the tomato paste for two minutes.
- 21Add the crushed San Marzano tomatoes to the pot.
- 22Add two tablespoons of fresh Italian parsley.
- 23Stir the sauce.
- 24Add a splash of water to the sauce.
- 25Bring the sauce to a simmer, then turn down the heat to low.
- 26Simmer the sauce for one and a half hours, stirring occasionally and adding water if needed.
Ingredients
- 1 onion
- 1 rib of celery
- olive oil
- 1 pinch salt
- 2 cans San Marzano tomatoes
- garlic
- sugar
- red pepper flake
- dried Italian herbs
- anchovy paste
- white vinegar
- 1 tablespoon tomato paste
- 2 tablespoons fresh Italian parsley
- water
Equipment
knifecutting boarddutch ovenwooden spoonbowl
Tips
- Use only San Marzano tomatoes for the best flavor and texture.
- Sweat the onions and celery for a long time (around 15 minutes) until very soft and golden, but not browned.
- Adding anchovy paste is a secret ingredient that enhances flavor without making the sauce taste like fish.
- Always use a wooden spoon for stirring this tomato sauce, not metal utensils, as it's believed to be bad luck.
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