Maicke's Tomato Sauce
My all-purpose basic tomato sauce. Whenever I make a pizza sauce, this is my base. Usefull for meat and pasta as well.
Ingredients
Start
- ¼ cup olive oil
- 1 ea onion finely diced
- 1 ea rib celery finely diced
- ¼ teaspoon salt
- 4 cloves garlic minced or pressed
Spices
- 2 teaspoons white sugar
- 1 teaspoon salt (reduce salt if using anchovy)
- 1 teaspoon fish sauce (or anchovy paste)
- 1 teaspoon white wine vinegar
- ½ teaspoon dried oregano (or dried herbs)
- ½ teaspoon red pepper flakes (substitute cayenne pepper)
Tomato
- 1 tablespoon tomato paste
- 2 cans peeled tomatoes (28oz)
- 2 tablespoons chopped Italian flat-leaf parsley
- 1/4 litre water (adjust as needed)
Instructions
- Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or dutch oven over medium heat. Cook until onions are soft, about 15 minutes, stirring occasionally.
- Mix in the garlic and cook just until aroma comes out - about 1-2 more minutes.
- Puree tomatoes (with all liquid) in mixing bowl and set aside...
- Add sugar, salt, fish sauce, vinegar, oregano and red pepper flakes to the mixture. Increase heat to medium-high and cook until liquid has evaporated.
- Stirr in tomato paste and bring to a simmer.
- Stirr in tomatoes and parsley and bring to a simmer again.
- Reduce heat to low and allow to simmer for about 1 1/2 hours. Add water if needed and stirr occasionaly.