Recipe Details
Ingredients
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¼cupolive oil
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1onion, finely diced
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1ribcelery, finely diced
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1pinchsalt
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2(28 ounce) canswhole peeled San Marzano tomatoes
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4clovesgarlic, minced
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2teaspoonswhite sugar
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1teaspoonsalt
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1teaspoonanchovy paste
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1teaspoonwhite wine vinegar
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½teaspoondried Italian herbs
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1pinchred pepper flakes
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1tablespoontomato paste
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2tablespoonschopped Italian flat-leaf parsley
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1cupwater, or as needed
Cooking Directions
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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.
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Meanwhile, pour tomatoes with juice into a large bowl and use your hands to crush tomatoes until they look puréed. Set aside.
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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.
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories111 | |
% Daily Value * | |
Total Fat 7g |
9% |
Saturated Fat 1g |
5% |
Cholesterol 0mg |
0% |
Sodium 337mg |
15% |
Total Carbohydrate 11g |
4% |
Dietary Fiber 3g |
10% |
Total Sugars 7g |
|
Protein 2g |
4% |
Vitamin C 30mg |
34% |
Calcium 31mg |
2% |
Iron 1mg |
4% |
Potassium 538mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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