Recipe by Chef John
"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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onion, finely diced
celery, finely diced
2 (28 ounce) cans
whole peeled San Marzano tomatoes
white wine vinegar
dried Italian herbs
red pepper flakes
chopped Italian flat-leaf parsley
water, or as needed
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 with it. Balsamic vinegar (white or red) is a nice substitution. I was out of celery once and no one noticed, so I don't bother with it anymore. They're also just as happy with my quick-cooked take on this which uses (don't judge!) dried minced onions and only simmers for 30 minutes. It's more of a dump-and-cook affair. It tastes almost exactly like the longer-cooking original with much less time and effort. Most of the time I do it quick, but sometimes I bring the love with fresh onions and let it simmer it all day. Fast or slow, this is amazing tomato sauce, on par with the best of the restaurant sauces.
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 skip the step where you were supposed to hand-squash the tomatoes too. I also only simmered it for about 30 mins. It still came out great! This is a great recipe if you don't have a jar of sauce on hand or want something that tastes more like it came from a nice restaurant.
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 their chicken soup base if using chicken in your recipe.
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 against anchovies - don't be! You'd never know they were there and they dissolve into nothing but flavor - no fish chunks or anything. I loved this and will make it again.
A nice chunky tomato sauce. I think the 1/4 cup of oil is too much oil though. I couldn't get it to boil down to dry. Next time I will try 1/8 cup olive oil.
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 gives me serious heart-burn. So I just simmered slowly with the lid off and let the sauce thicken on its own. SO good I'm going to make it again tonight and serve with linguini and chorizo. Oh...by the way, we have Roma tomatoes galore in our freezer - so easy to run them under hot water and pop them right out of their skins (while they are frozen) and so I used them instead of the canned ones.
Duuuuuuuuude!!!! That's all I can say...well not really but it sums it all up. This is so simple but so good. I went to the "big city" today and actually found some San Marzano tomatoes and I snagged them up and knew exactly what I was going to make with them. It was just a matter of what pasta dish was going to grace the presence of this sauce. I chose Chef John's Penne with Vodka Sauce found on this site. Amazing! Both of them. I didn't change a thing. I mushed the tomatoes up in my hands like I knew what I was doing and even though my taste test of the sauce at 30 minutes was to die for, I gladly cooked it another hour because well thats what we honorary Italian's do. I felt authentic, it tasted authentic and I'm happy happy.
Absolutely wonderful. Didn't change a thing.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Tomato Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 64
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