Tomato Sauce

107 mins
Serves 1
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Directions

  1. 1Finely dice one onion.
  2. 2Finely dice one onion.
  3. 3Finely dice one onion.
  4. 4Finely dice one rib of celery.
  5. 5Finely dice one rib of celery.
  6. 6Finely dice one rib of celery.
  7. 7Add olive oil to a pot.
  8. 8Add olive oil to a pot.
  9. 9Add olive oil to a pot.
  10. 10Add the diced onion and celery to the pot.
  11. 11Add the diced onion and celery to the pot.
  12. 12Add the diced onion and celery to the pot.
  13. 13Add a pinch of salt to the vegetables.
  14. 14Add a pinch of salt to the vegetables.
  15. 15Add a pinch of salt to the vegetables.
  16. 16Sweat the onions and celery over medium-low heat for about 15 minutes until soft and golden.
  17. 17Sweat the onions and celery over medium-low heat for about 15 minutes until soft and golden.
  18. 18Sweat the onions and celery over medium-low heat for about 15 minutes until soft and golden.
  19. 19Open two cans of San Marzano tomatoes and place them in a bowl.
  20. 20Open two cans of San Marzano tomatoes and place them in a bowl.
  21. 21Open two cans of San Marzano tomatoes and place them in a bowl.
  22. 22Remove any basil leaves from the canned tomatoes.
  23. 23Remove any basil leaves from the canned tomatoes.
  24. 24Remove any basil leaves from the canned tomatoes.
  25. 25Crush the San Marzano tomatoes finely with your hands until they form a puree.
  26. 26Crush the San Marzano tomatoes finely with your hands until they form a puree.
  27. 27Crush the San Marzano tomatoes finely with your hands until they form a puree.
  28. 28Add minced garlic to the softened onions and celery.
  29. 29Add minced garlic to the softened onions and celery.
  30. 30Add minced garlic to the softened onions and celery.
  31. 31Cook the garlic for about one minute.
  32. 32Cook the garlic for about one minute.
  33. 33Cook the garlic for about one minute.
  34. 34Add salt to the mixture.
  35. 35Add salt to the mixture.
  36. 36Add salt to the mixture.
  37. 37Add sugar to the mixture.
  38. 38Add sugar to the mixture.
  39. 39Add sugar to the mixture.
  40. 40Add a little red pepper flake.
  41. 41Add a little red pepper flake.
  42. 42Add a little red pepper flake.
  43. 43Add a little dried Italian herbs.
  44. 44Add a little dried Italian herbs.
  45. 45Add a little dried Italian herbs.
  46. 46Add a little anchovy paste.
  47. 47Add a little anchovy paste.
  48. 48Add a little anchovy paste.
  49. 49Add a tiny bit of white vinegar.
  50. 50Add a tiny bit of white vinegar.
  51. 51Add a tiny bit of white vinegar.
  52. 52Raise the heat to medium and cook for a couple of minutes to evaporate any liquid.
  53. 53Raise the heat to medium and cook for a couple of minutes to evaporate any liquid.
  54. 54Raise the heat to medium and cook for a couple of minutes to evaporate any liquid.
  55. 55Add a tablespoon of tomato paste to the mixture.
  56. 56Add a tablespoon of tomato paste to the mixture.
  57. 57Add a tablespoon of tomato paste to the mixture.
  58. 58Cook the tomato paste for two minutes.
  59. 59Cook the tomato paste for two minutes.
  60. 60Cook the tomato paste for two minutes.
  61. 61Add the crushed San Marzano tomatoes to the pot.
  62. 62Add the crushed San Marzano tomatoes to the pot.
  63. 63Add the crushed San Marzano tomatoes to the pot.
  64. 64Add two tablespoons of fresh Italian parsley.
  65. 65Add two tablespoons of fresh Italian parsley.
  66. 66Add two tablespoons of fresh Italian parsley.
  67. 67Stir the sauce.
  68. 68Stir the sauce.
  69. 69Stir the sauce.
  70. 70Add a splash of water to the sauce.
  71. 71Add a splash of water to the sauce.
  72. 72Add a splash of water to the sauce.
  73. 73Bring the sauce to a simmer, then turn down the heat to low.
  74. 74Bring the sauce to a simmer, then turn down the heat to low.
  75. 75Bring the sauce to a simmer, then turn down the heat to low.
  76. 76Simmer the sauce for one and a half hours, stirring occasionally and adding water if needed.
  77. 77Simmer the sauce for one and a half hours, stirring occasionally and adding water if needed.
  78. 78Simmer the sauce for one and a half hours, stirring occasionally and adding water if needed.

Ingredients

  • 1 onion
  • 1 onion
  • 1 onion
  • 1 rib of celery
  • 1 rib of celery
  • 1 rib of celery
  • olive oil
  • olive oil
  • olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 cans San Marzano tomatoes
  • 2 cans San Marzano tomatoes
  • 2 cans San Marzano tomatoes
  • garlic
  • garlic
  • garlic
  • sugar
  • sugar
  • sugar
  • red pepper flake
  • red pepper flake
  • red pepper flake
  • dried Italian herbs
  • dried Italian herbs
  • dried Italian herbs
  • anchovy paste
  • anchovy paste
  • anchovy paste
  • white vinegar
  • white vinegar
  • white vinegar
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 2 tablespoons fresh Italian parsley
  • 2 tablespoons fresh Italian parsley
  • 2 tablespoons fresh Italian parsley
  • water
  • water
  • 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.