Tomato Sauce

1h 47m
Serves 1
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Directions

  1. 1Finely dice one onion.
  2. 2Finely dice one rib of celery.
  3. 3Add olive oil to a pot.
  4. 4Add the diced onion and celery to the pot.
  5. 5Add a pinch of salt to the vegetables.
  6. 6Sweat the onions and celery over medium-low heat for about 15 minutes until soft and golden.
  7. 7Open two cans of San Marzano tomatoes and place them in a bowl.
  8. 8Remove any basil leaves from the canned tomatoes.
  9. 9Crush the San Marzano tomatoes finely with your hands until they form a puree.
  10. 10Add minced garlic to the softened onions and celery.
  11. 11Cook the garlic for about one minute.
  12. 12Add salt to the mixture.
  13. 13Add sugar to the mixture.
  14. 14Add a little red pepper flake.
  15. 15Add a little dried Italian herbs.
  16. 16Add a little anchovy paste.
  17. 17Add a tiny bit of white vinegar.
  18. 18Raise the heat to medium and cook for a couple of minutes to evaporate any liquid.
  19. 19Add a tablespoon of tomato paste to the mixture.
  20. 20Cook the tomato paste for two minutes.
  21. 21Add the crushed San Marzano tomatoes to the pot.
  22. 22Add two tablespoons of fresh Italian parsley.
  23. 23Stir the sauce.
  24. 24Add a splash of water to the sauce.
  25. 25Bring the sauce to a simmer, then turn down the heat to low.
  26. 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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