Chef John's Tomato Sauce

Recipe View 15 mins In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium-low heat. Add the diced onion, celery, and a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and translucent, about 15 minutes.

Recipe View 5 mins While the vegetables are cooking, prepare the tomatoes. Open the cans of whole peeled tomatoes and pour them into a large bowl. Using your hands (or an immersion blender for a smoother sauce), crush the tomatoes until they reach a roughly puréed consistency. Set aside.

Recipe View 1 mins Add the minced garlic to the softened vegetable mixture in the saucepan. Cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic.

Recipe View 5 mins Stir in the sugar, 1 teaspoon of salt, anchovy paste (or minced anchovies), white wine vinegar, Italian herbs, and red pepper flakes. Increase the heat to medium and cook, stirring frequently, until most of the liquid has evaporated and the mixture is slightly thickened, about 5 minutes.

Recipe View 2 mins Stir in the tomato paste until fully incorporated. Cook for another 2 minutes, stirring constantly, to caramelize the tomato paste slightly.

Recipe View 1 hrs 30 mins Pour in the crushed tomatoes and stir in the chopped parsley. Bring the sauce to a gentle simmer, then reduce the heat to low. Cook, uncovered, stirring occasionally to prevent sticking, until the sauce has thickened and the flavors have melded together, about 1 1/2 hours. If the sauce becomes too thick during cooking, add a little water to reach your desired consistency.

Recipe View Taste and adjust seasonings as needed. Add more salt, pepper, or red pepper flakes to your preference. Serve hot over pasta, or use as a base for other dishes.