Rating: 3.5 stars
120 Ratings
  • 5 star values: 27
  • 4 star values: 36
  • 3 star values: 29
  • 2 star values: 19
  • 1 star values: 9

Finally, a sauce that’s simple and quick—but tastes like it was slow cooked for hours.

Heath Goldman

Gallery

Credit: Westend61/Getty Images

Recipe Summary

hands-on:
10 mins
total:
50 mins
Yield:
Makes 1½ quarts, serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook olive oil, onion, garlic, celery, and 2 teaspoons of salt in a large saucepan over low heat for 15 minutes, being careful not to brown. This step, called “sweating,” develops layers of flavor and should not be rushed.

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  • Add oregano and tomato paste and cook for 1 minute, being careful not to burn. Tomato paste adds the concentrated flavor you’d get from slow roasting the tomatoes.

  • Add tomatoes, their juice, and sugar to the saucepan. With an immersion blender, break down the sauce. (Alternatively, simply crush tomatoes with your hands before adding to the pot).

  • With the pot partially covered, simmer the mixture over low heat for 30 minutes. Stir in the remaining salt. Add the butter, stir until melted.  

  • Add a Parmesan rind to the sauce when you’re simmering the tomatoes. Much of it will dissolve, adding a layer of salty cheese flavor. Be sure to discard any rind remains after simmering.

  • Stir in one tablespoon of washed capers during Step 1 (the sweating phase), which will add a dash of salty acidity that will brighten and intensify the sauce’s tomato flavor.

  • Add a dollop of anchovy paste while stirring in the butter. Available in shelf-stable tubes near the canned fish section of your grocery store, it adds a delightful salty-meaty flavor to foods (not fishiness!).

Chef's Notes

Plus three variations:

  1. Add a Parmesan rind to the sauce when you’re simmering the tomatoes. Much of it will dissolve, adding a layer of salty cheese flavor. Be sure to discard any rind remains after simmering.
  2. Stir in one tablespoon of washed capers during Step 1 (the sweating phase), which will add a dash of salty acidity that will brighten and intensify the sauce’s tomato flavor.
  3. Add a dollop of anchovy paste while stirring in the butter. Available in shelf-stable tubes near the canned fish section of your grocery store, it adds a delightful salty-meaty flavor to foods (not fishiness!).

Nutrition Facts

100 calories; fat 5g; saturated fat 1.5g; cholesterol 5mg; sodium 920mg; protein 2g; carbohydrates 10g; sugars 6g; fiber 2g; iron 1mg; calcium 42mg.
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