Tomato Sauce Recipe

Mince the onion and chop the celery.

Add 1/4 cup of olive oil to a pan and warm over medium-low heat.

Add the minced onion and chopped celery to the pan with a pinch of salt.

Sweat the onions and celery for about 10 to 15 minutes until they become wet and translucent, without browning.

Add 4 cloves of minced garlic to the pan and cook for about 1 minute.

Add salt, sugar, and a splash of white balsamic vinegar to the pan.

Increase the heat slightly to cook down any remaining liquids without browning the ingredients.

Add 1 tablespoon of tomato paste and mix it around to coat the vegetables.

Carefully add 2 cans of whole San Marzano tomatoes, crushing them by hand as you add them to the pan.

Bring the mixture to a simmer, then reduce the heat and let it cook for about an hour, stirring occasionally.

After about 30 minutes of cooking, add fresh thyme to the sauce to brighten the flavor.

Continue to let the sauce cook for another 30 minutes.

Equipment Needed

Allergens