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Chef John's Tomato Sauce |
"This is one of my maximum asked meals desires, my all-purpose basic tomato sauce. Whenever I make a meat sauce, this is my base. You can handiest stir this with a wooden spoon, otherwise it's terrible luck."
Ingredients :
- 1/4 cup olive oil
- 1 onion, finely diced
- 1 rib celery, finely diced
- 1 pinch salt
- four cloves garlic, minced
- 2 (28 ounce) cans whole peeled San Marzano tomatoes
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1 teaspoon anchovy paste
- 1 teaspoon white wine vinegar
- half of teaspoon dried Italian herbs
- 1 pinch pink pepper flakes
- 1 tablespoon tomato paste
- 2 tablespoons chopped Italian flat-leaf parsley
- water, or as wished
Instructions :
Prep : 15M | Cook : 8M | Ready in : 2H |
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- Place olive oil, onion, celery, and a pinch of salt right into a big heavy saucepan or Dutch oven over medium-low warmth. Cook until onions are very soft, about 15 minutes, stirring from time to time. Mix garlic into onion combination and prepare dinner simply till aromatic, approximately 1 extra minute. Watch Now
- Pour tomatoes and their juice right into a massive blending bowl and use your palms to overwhelm the tomatoes until they appearance pureed. Watch Now
- Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and pink pepper flakes into vegetable mixture. Raise warmth to medium and cook simply until liquid has evaporated. Stir in tomato paste and convey to a simmer. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, flip heat to low, and simmer for 1 1/2 hours, including a bit water as the sauce cooks down. Stir every now and then. Watch Now
Notes :
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