Ingredients
8
8 servings
- •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
Instructions
- 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.
- Meanwhile, pour tomatoes with juice into a large bowl and use your hands to crush tomatoes until they look puréed. Set aside.
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 111
- Carbohydrate: 11g
- Fat: 7g
- Fiber: 3g
- Protein: 2g
- Sugar: 7g
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