Chef John's Tomato Sauce

Chef John's Tomato Sauce

29
Chef John 22134

"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."
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Ingredients

2 h servings 116 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.
  2. Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.
  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.

Reviews

29

I've made this twice exactly as written, and it is excellent. I like to add a bit of brown sugar near the end of it's simmer time to counter the acid and add a mellow note. Then I began to play ...

This sauce has many uses. My wife doesn't like the anchovy paste, so I used beef soup base ("Better the Bullion") instead, before adding in my beef meatballs. She loved it. You could also use...

I cut the recipe in half for my family of four and this sauce was great tossed with some sausage and pasta. I omitted the anchovy paste and used a can of petite diced tomatoes...I was able to sk...

I used 2 anchovy fillets while sauteing (sweating) the onion and celery. This is such a good sauce - although I would probably cut back on the amount of oil next time. As for those who are aga...

This is a great basic red sauce that can be used in anything needing a red sauce. The first time you make it make the recipe exactly as written and include ALL ingredients including the anchovy ...

Like the perfect handbag, I have been searching my whole adult life for the perfect tomato sauce - and this is it. I made it exactly as specified. I did taste it once all ingredients were combin...

Really nice consistency, but too sweet for our tastes. I think the tomato paste and sweet baby tomatoes were enough without sugar. When making this next time, I'll omit the sugar and just add to...

So good!! I made this and made Chef Johns Meatballs to go with it!! Both fantastic. The only thing I changed on this recipe is I blended with my hand blender because my kids don't like a chun...

This was VERY good. My husband just loved it and I served it with gnocci. A couple of things I did differently was; I used white wine instead of vinegar and I didn't use tomato paste as it giv...