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Chef John's Tomato Sauce

Chef John's Tomato Sauce

Preparation

Step 1


Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook, stirring occasionally, until onions are very soft, about 15 minutes.


Step 2


Meanwhile, pour tomatoes with juice into a large bowl and use your hands to crush tomatoes until they look puréed. Set aside.


Step 3


Mix garlic into vegetable mixture in the saucepan; cook until fragrant, about 1 minute. Stir in sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes. Increase heat to medium; cook and stir just until liquid has evaporated.


Step 4


Mix in tomato paste until incorporated. Stir in hand-crushed tomatoes and parsley; bring to a boil. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until sauce thickens and flavors meld, about 1 1/2 hours. Add a little water as sauce cooks down to reach desired consistency.







©allrecipes

Ingredients

  • ¼ cup olive oil

  • 1 onion, finely diced

  • 1 rib celery, finely diced

  • 1 pinch salt

  • 2 (28 ounce) cans whole peeled San Marzano tomatoes

  • 4 cloves garlic, minced

  • 2 teaspoons white sugar

  • 1 teaspoon salt

  • 1 teaspoon anchovy paste

  • 1 teaspoon white wine vinegar

  • ½ teaspoon dried Italian herbs

  • 1 pinch red pepper flakes

  • 1 tablespoon tomato paste

  • 2 tablespoons chopped Italian flat-leaf parsley

  • 1 cup water, or as needed

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