This red sauce recipe by Chef John is made with San Marzano tomatoes, herbs, garlic, onion, and anchovy paste for a delicious base to Italian dishes.
Preparation Time
15 mins
Cooking Time
2 hr
Total Time
2 hr 15 mins
Calories
111 Calories
Recipe Instructions
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.
Ingredients
1 pinch salt
1 teaspoon salt
2 teaspoons white sugar
1 onion, finely diced
4 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon white wine vinegar
1 pinch red pepper flakes
1 teaspoon anchovy paste
2 tablespoons chopped Italian flat-leaf parsley
water, or as needed
2 (28 ounce) cans whole peeled San Marzano tomatoes
