This is one of my most requested food wishes, my all-purpose basic tomato sauce. Whenever I make a meat sauce, this is my base. You can only stir this with a wooden spoon, otherwise it's bad luck.
Preparation Time
15 mins
Cooking Time
1 hr 45 mins
Total Time
2 hr
Calories
116 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 until onions are very soft, about 15 minutes, stirring occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute.
Step 2
Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.
Step 3
Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 1/2 hours, adding a little water as the sauce cooks down. Stir occasionally.
Ingredients
1 pinch salt
1 teaspoon salt
2 teaspoons white sugar
1 onion, finely diced
¼ cup olive oil
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
½ teaspoon dried Italian herbs
2 (28 ounce) cans whole peeled San Marzano tomatoes
