Name: Chef John's Tomato Sauce
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8
Ingredients: 0.25 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; 0.5 teaspoon dried Italian herbs; 1 pinch red pepper flakes; 1 tablespoon tomato paste; 2 tablespoons chopped Italian flat-leaf parsley; water, or as needed

Cook Time: 120 minutes

Ingredients

This recipe is based on its original yield. Ingredients are scaled automatically for different serving sizes, though cooking times remain the same. The original recipe (1X) serves 8.

1/4 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
1/2 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

Directions

Step 1: In a large heavy saucepan or Dutch oven, heat olive oil over medium-low heat. Add finely diced onion, celery, and a pinch of salt. Cook gently, stirring occasionally, until the onions are soft and translucent, about 15 minutes.

Step 2: While vegetables are cooking, pour the canned tomatoes with their juice into a large bowl. Use your hands to crush the tomatoes until they reach a pure-like consistency. Set aside.

Step 3: Add minced garlic to the softened vegetables in the saucepan. Stir and cook until fragrant, about 1 minute.

Step 4: Mix in the sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, dried Italian herbs, and red pepper flakes. Increase the heat to medium and cook, stirring, until the liquid evaporates slightly.

Step 5: Stir in the tomato paste until fully incorporated. Then add the hand-crushed tomatoes and chopped parsley. Bring the mixture to a gentle boil.

Step 6: Reduce the heat to low and allow the sauce to simmer. Cook uncovered, stirring occasionally, until the sauce thickens and the flavors meld, about 1 1/2 hours. Add water as needed to achieve your desired consistency.

Nutrition Facts (per serving)

Calories: 111
Fat: 7g (9% DV)
Saturated Fat: 1g (5% DV)
Cholesterol: 0mg (0% DV)
Sodium: 337mg (15% DV)
Carbohydrates: 11g (4% DV)
Dietary Fiber: 3g (10% DV)
Sugars: 7g
Protein: 2g (4% DV)
Vitamin C: 30mg (34% DV)
Calcium: 31mg (2% DV)
Iron: 1mg (4% DV)
Potassium: 538mg (11% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your values may vary depending on your calorie needs. Nutrient information is based on available data; consult a medical professional if you are on a restricted diet.

Comments

David Collins

12/11/2022 01:35:10 AM

I have followed the recipe exactly as written twice now, and it has turned out fantastic both times. I like to enhance it by adding a touch of brown sugar towards the end of the simmering process to balance out the acidity and add a subtle sweetness. I have also experimented with different variations, such as using balsamic vinegar (white or red) as a tasty alternative. One time I ran out of celery and nobody even noticed, so I no longer include it in my version of the recipe. My simplified take on this dish, using dried minced onions and a shorter cooking time of just 30 minutes, has also been a hit with my family. It's a more convenient and quicker version, without sacrificing much of the flavor of the original recipe. Sometimes I opt for the quick version, but on special occasions, I prepare it with fresh onions and let it simmer all day. Whether made fast or slow, this tomato sauce is truly exceptional and rivals the quality of sauces found in top-notch restaurants.

Sharon Turner

09/25/2024 11:55:01 PM

I omitted the oil and opted for a bit of water to sauté the onions and celery. Result? The most delicious homemade tomato sauce I've ever whipped up. Could it be the anchovy paste that did the trick? Doubling the recipe was a smart move, as I'll keep doing so for freezer stash. The whole family loved it! And who needs the extra calories from oil, anyway?

Jose Roberts

11/12/2023 01:17:15 PM

I used a food processor to chop the onion and celery for this recipe, which made the process very easy. The end result was delicious! Although I didn't have any parsley on hand, I will be sure to pick some up for next time. I opted for San Marzano tomatoes over a pricier alternative, as I discovered in an Epicurious blind taste test that a cheaper canned plum tomato brand actually tasted better. I also used minced garlic from a jar. Moving forward, I plan to make this sauce from scratch instead of buying it pre-made in a jar.

Samuel Edwards

09/23/2024 09:41:46 AM

I used freshly picked garden-grown romaine tomatoes, blanched and peeled for this recipe.

Nicole Diaz

05/21/2023 06:34:10 PM

Superb, I will definitely use it for my homemade tomato pasta sauce!

Jonathan Martin

01/09/2025 02:31:29 PM

Simply delicious! I added some green pepper that needed to be used up soon, along with other veggies. I didn't have parsley, so I tossed in a generous handful of basil instead. Used this mix to prepare Chef John's lasagna, which is currently baking in the oven and smells absolutely amazing.

Kimberly Ramirez

05/03/2024 05:27:08 PM

I have been preparing this sauce for years and it always turns out great! It's a hit with everyone and I often make it in triple batches because it's so easy to do. Thanks to Chef John! 😊