One of the most common "food wishes" I get is for tomato sauce. Even though I've received hundreds of requests for my tomato sauce recipe, I've resisted filming it for a few reasons.First, I always thought I would eventually put all my most requested, unpublished recipes on a DVD, and totally get rich. That scheme has been thwarted since, over the course of the last couple years, I filmed and posted just about every recipe that fits that description.
Second, tomato sauce recipes are so personal that what I may think is a perfect all-purpose sauce, you may taste and think is the worse one you ever had. I remember going out to eat as a kid and listening to my mom and aunts talk about how the sauce we were eating was an abomination compared to "our" sauce.
Anyway, those issues aside, this is my basic, all-purpose tomato sauce. I trust you'll taste and adjust the seasoning as you see fit, and be relatively gentle when comparing it to your grandmother's clearly superior version.
One thing I hope you do not change is the tomato. There is little debate among tomato sauce aficionados regarding the advantages using the magnificent San Marzano tomato. This long, intensely red, plum tomato variety imported from Italy can be found in any good Italian market, and most of the larger high-end grocery chains.Any sauce recipe is only as good as the tomatoes, and unless you're going to use a basket of sugar-sweet, vine-ripened tomatoes in the middle of summer, these are your best option. I hope you find some and give this sauce recipe a try.
The other ingredient that may give you pause is the hint of anchovy paste. Use it. No one will taste it, and while I can't prove any of this, it really does "something." Enjoy!
Ingredients:
2 cans (28-oz) whole peeled San Marzano plum tomatoes
1/4 cup olive oil
1 onion, diced
1 rib celery, fine dice
4 cloves garlic, finely minced
1 teaspoon salt
2 teaspoon sugar
1/2 teaspoon dried Italian herbs
pinch of red pepper flakes
1 teaspoon anchovy paste
1 teaspoon white wine vinegar
1 tablespoon tomato paste
2 tablespoons chopped Italian parsley
water as needed
110 comments:
YES!!!!!!
FINALLY
what the hell? no basil? other than that... great sauce! do you store it in the fridge until you need it as ingredient or are you always making fresh sauces?
usually make it when i need it, but you can keep in the fridge for a week or so.
I wholeheartedly agree with the inclusion of anchovy (though I prefer whole to paste). Anchovy has been called "Italian MSG" for good reason. One question: is there a reason that you do not put (red)wine in your sauce?
Isn't anchovy a natural source of glutamate (I assume you either know what that is or you're smart enough to find out what it is :P).
So then it will do "something" to the taste. The same as adding mushrooms or soy sauce, which are natural sources as well. Maybe that's what my sauces need... some soy sauce ... hmm
It`s a wonderful recipe.
Thanks Chef John.
Norellys
I thought you weren't supposed to add your spices (basil, mint, etc) until the last 30 minutes, so you don't loose their flavor.
Looked good though! Thanks.
Many people think that, which is completely wrong. There is no one perfect time to add fresh herbs. It all depends on what flavor you want. basil cooked for hours in a tomato sauce recipe tastes completely different than basil added at the last second to a Thai curry. If you watch my videos you'll see me add at the beginning and end (and sometimes both) depending. Generally fresh sweet herbs like basil, tarragon, etc. are most commonly added at the end, but it depends. the parsley here is more mellow if cooked in.
You were just using a metal ladle...
Thanks heaps for this recipe. I went looking on your site for a tomato sauce recipe a few weeks back, hoping to find something to use with the sauce tomatoes we bought.
Do you think this could be put in jars like a pasata?
Chef John my man...this is awesome!!!! I feel like I know you, I have been tuning into to ur blog for at least 3 years. I always yell friends and family about your videos, but could never post comments cause my old computer sucked (haha...could hardly load half ur video categories. but I must say I have always wanted this recipe, so pumped for the weekend so I can try this.. just wanna say thank you for staying so committed with this, You"ve really sparked a excitement for cooking and food without the stress or confusion....Good job.
Would you recommend making a big batch of this and freezing it in individual serving sizes so you can always have tasty homemade tomato sauce on the ready?
Or is freezing it a bad idea?
I will have to look for those tomatoes.
you can jar this sauce or freeze it no problem. btw, was kidding, non-reactive metal is fine! but wooden spoon best!
It's almost 4am and I just finished making your tomato sauce. Why? Because I woke up at 3am and couldn't sleep. I cook when I can't sleep. Doesn't everyone?
In deference to chefs kind enough to share their personal recipes, I always make them exactly as given before tweaking them to my own tastes. Chef John, I won't be tweaking this one at all. Ever. Not even the anchovy paste (which, along with okra, I still believe God created as a joke to see if people would really eat it).
My grandmother couldn't make this sauce on her best day. Then again, the women in my family can't cook. Did you know I was 18 years old before I realized hamburger wasn't supposed to be crunchy? As for me, if I have tomatoes, lemon and garlic, I have groceries.
Thank you whole-heartedly for a tomato sauce recipe that doesn't taste generic, sets itself apart and is sure to win friends and influence politicians and bosses.
FYI, the fussy 'blueberry muffins or die' crowd at work requested your lemon poppyseed muffins again. It's 4am so, naturally, I'm going to make them. (Another of your recipes I don't tweak, by the way.)
Jack, that was a super nice post! Chef John ROCKS, and I just knew someday he'd share his recipe for tomato sauce. It was worth waiting for!
Chef John is the fo-teezy ya know? Elevata material gotta see me.
@ Robert Lewis
What?
@ Robert Lewis
I double that "what?"
Could you elaborate on the "italian herbs"?
I don't have any italian blend available where I live, so any details on these would be appreciated!
It's usually equal parts dried oregano, basil, rosemary, thyme, sage
Chef John, What do you pay for the ItalBrand San Marzano tomatoes? Of course, I can't find any of them where I live (San Diego), and checking online, a case runs about $60, plus shipping. Just trying to figure out what I should be willing to pay for these...
not sure maybe 4 bucks a can? Trust me, there are San Marzano tomatoes in SD somewhere. Don't you have Whole Foods? Or any Italian stores? I know some chefs must be using theme, call a restaurant supply store.
Thanks. We do have a Whole Foods. I'm sure there is an Italian store somewhere, although my Google Mapping and searching only reveals deli's, with limited store items (I called). Hopefully the Whole Foods has them.
Hey Chef John.
Can you tell me how long the anchovy paste will last in the frig after it has been opened? Also, since I am at it, can you tell me how long the tomato paste in the tube will last once it is opened as well?
Jim
Hey Chef John,
Can you tell me how long the anchovy paste in the tube will last, once it is opened? Also can you also tell me how long tomato paste in the tube will also last, once it is opened.
Thank you. :-)
Jim
both last months
argh, Whole Foods does not have these tomatoes. I can't find them anywhere in San Diego County.
road trip!
Well, apart from destroying this recipe by using normal tomatoes, I'm curious if by halfing the ingredients called for I could more or less get similar results with a smaller batch. thoughts? Please be gentle!
zack
half works!!
I made this sauce last night, 4/26, and it was bueno! I made it for the Ricotta meatballs and Homemade tortellini which were deliciuos. I couldn't believe how easy making sauce is... I have to say no more Ragu* for me :) I love to cook, but I do have a fear as well, and homemade tomato sauce is up there. We will know how coregeous I am when I decide to make your blueberry muffins :)
chef, i had my doubts about this. carrots in tomato sauce, i dared not tell my grandmom. but, i tried it and it knocked my socks off. i've been singing your praises and even got my 83 year old grandmother to try a new sauce recipe. and she loves it. thanks a million!
All I can say is yum! yum! yum! I have a zillion tomato sauce recipes... and this one is tops. I didn't have the anchovy paste, but made it anyway. I have a lot of fresh herbs in the garden right now so I used fresh instead of the "italian herbs". I also have a boatload of Marzano tomatoes canned from last season that need to be used before this years crop ripens. I do love that tomato!
This is a GREAT sauce :) Thank you... I love your blog. Makes me inspired to cook at the end of the day - even when I am tired.
Your generosity in sharing this special recipe is appreciated.
Did I mention - YUM?
Thanks!! My pleasure!
Very Vegetarian for, thanks so much. Again I would like to ask more Vegetarian and Vegan recipes, we have to eat too :D
What a delicious way to make sauce, I was the one in the group of 30 or 50 minutes boiling a sauce, now I know better.
You are great. Blessings!
I'll be making this sauce any day now, but there is a question that's on my mind for some time now. Isn't tomato paste just just concentrated tomatoes? Instead of adding it, can;t i just use a bit more tomatoes? Or does the paste add some distinct flavouring?
BTW I'm a great fan of your blog. Your recipes have saved my ass like a dozen of times already.
"Be careful not to splash your camera." Hahahahahhaha!!!!@!#@$
Lovvveee the look of this, like almost everything else on the website!
Turned out to be the best sauce I've ever made! I've never even purchased anchovy paste before, but anticipate using it in lots of recipes. I had the sauce simmering for well over an hour and was basking in the aroma of my little Italian kitchen. The best!
Ok, as much as I'd love to have these San Marzano tomatoes, it's just not possible for me.
I know you love your San Marzano's but I thought fresh was better than canned?
*If I used fresh Roma tomatoes would that be a good substitute for your Marzano's? Although, sometimes I can't even find Roma's so I usually end up using regular slicing (salad?) tomatoes which doesn't make as good of a sauce as yours I'm sure! :)
Also, I forgot...celery and sugar in tomato sauce? I've not heard of this before. Is there a reason or is this just your preference? Thanks for your videos, I'm learning a lot! :)
celery and sugar are classic ingredients as far as I know. Also, if you can find real, sweet vine-riped tomatoes, of course they work great, BUT I've NEVER seen a ripe tomato in a supermarket (red doesn't mean ripe, they are reddened with a gas). So, high quality canned are always better tasting to me than fresh tasteless ones.
This tastes absolutely great, but I don't understand the effect of the vinegar when it is just meant to evaporate anyway? I have asked several chefs, but nobody has heard of this method. Could you please explain? Thanks, greetings from Norway, Scandinavia!
The water in the vinegar evaporates, NOT the acid and the flavor of the vinegar.
could i use red wine vinegar for this recipe?
is there a major difference
hi
great recipe as always
could i use red wine vinegar instead?
is there like a maajor difference
Yes u can.
I was wondering if it's ok to use white or red wine instead of the vinegar - that's all I have at home, not kidding :-)
Thanks!
Sure, or leave it out!
Great recipe indeed! However, may I ask: Why is the vinegar added at all - why add acid (vinegar) to acid (tomatoes)...? And then you compensate with sugar because of all the acid...? Thank you very much Chef John.
Greetings! I just happened to come across your recipes on Youtube, and I am already a fan. Thank you for the quick and easy videos to follow. I have a question about the tomato sauce. From the comments above, anchovy paste can be omitted. Can the celery be omitted? I dont get it where I live and how much carrot to use if that is available?
Anything can be omitted, it will just taste different. Im not a fan of carrot, but you could add a 1/2 cup I guess. Relax, it's just sauce :-)
Chef John,
Best cooking site ever! Question tho. Thats a 7.5 quart Dutch oven you use isn't it. I just got one, an early xmas gift so can't complain but its the 6 qt and i was happy until I ran across your Braised Short Rib recipe and u revealed what size that dutch oven was lol.
Keep doing what your doing, this site beats out....wont say what the "network" name is but this site totally kicks its butt. Thanks.
I was told to never cook anything with vinegar in aluminium pots/pans nor use aluminium utensils as it the vinegar & aluminium unites to set off a chemical reaction which is poisonous when ingested. Don't know how true this is but I never want to find out therefore I always use wooden spoons to cook.
If I added some dried italian herbs.. how much should I add?
can't give amounts for this stuff, just add to your taste!
I make my sauce about the same, I have to try celery and anchovy and those tomatoes.
Does simmering that long make that much of a difference in taste?
Because I'm pretty happy with my "30-Minute-Sauce" and as a student I most likely don't have that much time ;)
I'm guessing that it would bring out the flavours because the water evaporates, but wouldn't adding water destroy the effect?
Hi chef, really love this site. I've tried some of your recipe and they are great! However, just intended to make this one for i just found the tomatoes.
Question: what is the name of the pot you are using? I guess we cant't use metal one?
Thanks!
I know you hate these questions but...can you use anchovies instead of the paste and if so how many???
of course!! depends how big they are, but don't worry about amounts! just add to taste
Chef John how many days can we maintain this sause? Does it have to be in the fridge or could we also put this in mayonaise jars and keep it in a dry place?
you should refrigerate. it will start to ferment. Not sure of max shelf life, but at least a week
I will never make my sauce with anything but the San Marzano tomatoes again. Made this yesterday, almost exactly as written,which is rare for me, I almost always tinker with a recipe right off the bat, but I've learned to trust Chef John. The only thing I did differently was to use a little more garlic, cuz I know my hubby and I like more garlic in just about everything. I simmered for the hour and a half then refrigerated for about 6 hours and then heated it up and put some of your fabulous Italian Meatballs in. Hubby says it was better than our favorite Italian restaurant. I can't wait to have it again tonight. Someone said they couldn't find the tomatoes in San Diego, but I went to Filippi's Restaurant in Little Italy, they have a store there.
Dear Chef John
Regarding your Basic tomato sauce, I prepared it with San Marzano tomatoes and it is the BEST I ever made after 40 years of cooking and searching for a decent marinara sauce. It is obvious the town or city of San Marzano pays you big bucks to "spread the word". I do not feel betrayed, just disappointed that it took me so long to discover how good they can be. I then used your recipe again, but with Tuttorosa tomatoes, and to tell the truth they were about 8.5 while San Marzanos were 10. What it all comes down to is this: you are a genius for creating the recipe and for sharing it with us. So I'm offering you my hand in marriage, never mind I'm a man with 5 grandchildren and straight, so far. Our love will find a way. I discovered your website about 2 months ago and I've gained about 5 lbs. since then. Please stop me before I cook again!
Ha! Thanks!!
I cooked again, but this time I made it in a pressure cooker with identical ingredients with very good results. My grandson is home on Spring break and I didn't have time to cook it the long way. Thanks Chef John.
Just found the San Marzano tomatoes at Walmart of all places, only $3.48 a can. Even got the anchovy paste there.
I can't wait to make your sauce this weekend, it looks delicious!
I don't think San Marzanos are a must. I got mine at Whole Foods for 5 bucks a can and it was more juice than tomato. I tasted some with my finger and still don't see what the big deal is. I've made this recipe with Whole Foods Italian Roma tomatoes (3 bucks a can) and it tastes the same. Food for thought for those on a budget.
If you're making John's Italian meatballs to go along with this sauce, cut that recipe in half and you'll have the right amount.
Hi Chef John!
Great recipe and "merci beaucoup!" from Montréal! I was wondering if it is at the very end that you might add meat to this sauce. Would it be safe to add uncooked sausage meat (removed from the casing) to the sauce once it has been brought up to a simmer? I think the meat would probably cook in an hour or so, would it not? If not, do you have any other suggestions? Thanks in advance!
Yes you can cook meat in the sauce. Sausage would be great.
The last comment by Pat answered my first question. I want to add fresh mushrooms, at what point should I do that...I was thinking an hour into the simmering? Thank you!
Also...I must have not used enough onion and celery, or too much oil and I have this "oily surface" can I do anything about that? This is a new hobby for me as a bachelor and I love your website and have made so many of your dishes and love it! Thank you for bringing out my inner "chef" it really is a fun and creative process!
I'd saute mushrooms at beginning to get meatier flavor. You can always skim off oil!
Wow...Chef John I didn't expect such a quick answer, thank you! It's on the stove now so I guess I'll saute and add now, better late than never I hope. You are welcome anytime to the wild jungle of Costa Rica's Osa Peninsula! I have a beautiful air conditioned beachfront bungalow at my hotel and a kitchen waiting for celebrity a Chef...Pura Vida!
Because my San Marzano tomato plants are loaded this year, I was wondering:
1) can I use fresh tomatoes for this sauce? if so, how many lbs = one can?
2) I would like to make a large batch of this sauce to can many pints for winter. How many times could I multiply recipe and keep integrity?
Thanks SO much for your sharing!
There's 28 oz in each can, so there's your weight. Divide by 16 for pounds of course. You can make as large a batch as you want! Enjoy!
Love your videos and recipes. You should create a donation tab to paypal.
He doesn't have a donation tab but you can buy his Kindle ebook of recipes on Amazon.com to support him. That's what I did! :D
Thanks, but to be clear, I don't get any money from the ebooks. Those are done by Allrecipes. :)
Chef John: You are my food God! and families! I make your roasted tomato sauce and one day my 22 yr old son said "Mom, you should patent this sauce, it's so perfect!" I told that I thought Chef John wouldn't like that very much! LOL
My question about your tomato sauce recipe: Can this be made and then frozen?
Thanks
Barb
Yes, you can freeze! Thanks!
Hi Chef John.Is there any substitute for ItalBrand San Marzano tomatoes?Because in my region you cant find such a thing!Or atleast give me the recipe of it and I will somehow manage it.
Hello Chef John, Derek here.
I was curious what type of onion you would use for this. I have Yellow (Sweet Onion) but bought a few White Onions (Cooking Onion) because I noticed you ONLY used them for the Pizza Sauce.
Which is a better Onion to use for Red Sauces? Thank you!
Any onion will work!
Thank you sir. :)
Derek from Canada.
I made this last week with the your Italian Meatballs. It took me 3 hours all together to do both for the first time ever.
I was going to make my own pasta as well, but just was too spent and copped out using dried store bought. :(
Let me just say, I should have made more of BOTH!! This sauce using those tomatoes and your recipe was AMZAING!! Everyone loved it, so sweet and tangy, no heart burn. The meatballs? Let's just say I had none to freeze. .. Obviously they were good.
Next time I do this I'm getting my huge pot out and making a triple to quadruple batch to portion, vacuum seal and freeze. Same goes for the meat balls.
Thank you Chef John! :)
Always Always a hit with everything I make from your blog posts. Simple fresh ingredients to make the most amazing sauce I have tasted in a long time. Thank you.
Is there anyway to adapt this to a pressure cooker? Just got one and am anxious to use it and need some sauce, but dont want an inferior outcome. anyone?
Chef John, my son and I absolutely LOVE watching your videos! You inspire him to cook becuase he thinks you are hilarious and you make it fun for him, so first of all, thank you. Secondly, is it possible to make large batches of this and can it to be used at different and later times? I have RA and other physical issues and sometimes its hard to just get dinner ON the table, and having to use a store bought sauce ... Well its just criminal. If it is, can you recommend the best method? Thanks for sharing your cooking brilliance!
That's so cool! Yes, you can double or triple the recipe no problem, and then can the sauce using a hot water bath, or simply freeze in zip top bags and use whenever!
Hi Chef John. Thank you for making cooking fun and so funny. you make my son laugh and want to cook with me. Is it possible to can your sauce for shelf life and future use? Have you tried that? Or do you suggest freezing instead? I have RA and cooking fresh isnt always an option with the pain, so I would love to take this and your homemade pasta and learn to store it for future use, ideas or suggestions?
You can freeze or can the sauce! Both work great!
Hey Chef John you are by far my favorite YouTube chef. I do have one question. The recipe calls for 1 rib of celery. Is it one limb you pull off or is it the entire stalk? In your video it seems to be multiple ribs.
Hey John the Chef. How would you suggest adding rabbit to this tomato sauce?
I just set in down to simmer for the PRESCRIBED 1 1/2 hours. A sample taste proves what I've suspected all along: as good as I thought Safeway's Marinara sauce (horrors!) has been over the years, I have been converted. Thank you.
From experience, can people tell me how much better San Marzano tomatoes are compared to say solo polmodoro tomatoes which is all I can find where I live in SE Asia?
I have never even heard of solo polmodoro tomatoes before, let alone tried them so I can't possible give a comparison. However, I can tell you what is so special about San Marzano tomatoes (which I am currently growing 6 tomato plants this year in my garden up here in Canada).
San Marzano tomatoes have a much higher sugar content, very low acidic content along with more meat and less seeds making them perfect for tomato sauces/pizza sauces so you don't end up with heartburn afterwards or having to add alot of sugar to your sauces.
Don't even bother searching for "fresh" San Marzano tomatoes as their is no such thing in a grocery store, it will have been weeks since they were picked no matter what grocery store you go to. Unless you picked them from your garden ripe, the best thing you can possible get is CANNED San Marzano tomatoes. Canned tomatoes take less than 24 hours from being picked to being canned and are always picked at the ripest. I've never had any complaints with my sauces using quality canned tomatoes. :)
Riffed this for my tried and true method, and it was excellent. Personal changes: Balsamic after sauce has simmered to flavour instead of white vinegar, pinch or two of sugar on taste test instead of fixed measure at start (though I see why you'd want to get the caramel going with the sweating). Pureed the batch to use for a pork ragu.
You rock, Chef John.
I'm not sure if my post was sent the first time, so I'm sending my post again. I'll be making this sauce for Christmas Day, but I wanted to ask how would you recommend I use the veggies I want added to the sauce? These are the added ingredients: zucchini, peppers (green, yellow, orange, and red), and maybe some mushrooms. They will all be chopped but I'm wondering if should add them add the beginning of the recipe or wait until the sauce has been cooking for awhile. Lastly, based on the amount of sauce this recipe is using, is it fair to say that if I use 1 cup of each veggie, it shouldn't overwhelm the sauce? Please advise, thanks!
How much does this make? The reason I ask is because I want to use it for the Chef John Lasagna recipe, and that calls for 6 cups sauce.
I grew San Marzano tomatoes this summer (2016) and while I do not have the volcanic soil of Italy, these tomatoes produced very well and taste fantastic cooked into sauces. I will make this sauce tonight with those tomatoes that I have frozen and serve with your chicken parmesan recipe! Thanks so much for the recipe videos!
About the make this again. I made it last week and it was amazing!
For anyone who says they can't find the San Marzano tomatoes, Walmart has them for order online, and you can have them shipped to a store for free pickup as well. so now anyone can get them. https://www.walmart.com/ip/Cento-San-Marzano-Peeled-Tomatoes-28-oz/15716659
I have been using those for 2 years now up in Canada, the San Marzano "type" tomatoes from Walmart. They are not "true San Marzano tomatoes", because as such they need to be dot stamped and grown in volcanic soil. However, I make 8 can 4x batches of this recipe using my La Crusiet 8.4L Dutch oven pot.. sometimes 2 of those batches on one day canning 7 or 14 - 1L jars cold can style. I tastes pretty well the same as using $6/can of tomatoes, neither of us can tell the difference as we tried authentic dot cans for one batch. But these only cost $1.39/can. I do everything else the same, and use ALL FRESH ingredients. I made 360 of the Italian meatballs this Feb on a weekend, portioned into 12 per bag that is vacuum sealed using a vacuum master. We freeze them, can the sauce. Sauce in pot with 1-2 bags of meatballs, simmer them while spaghetti cooks. It's a beautiful very tasty meal in less than 25 mins. Sauce and meatballs have other uses of course if you don't want spaghetti. We do meatballs alone, reheat, they don't dry out thanks to the parmesan cheese. The spaghetti sauce works excellent as a meat sauce base.
I don find you need to pick stand out of these Walmart San Marzano tomatoes thou, and get rid of any hard cores.... but I do that anyhow with others. No blending, ONLY HANDS. 😉
How exactly would I double this recipe? I'm assuming it is not as simple as multiplying all the ingredients by 2. I'm looking to make this today! Thanks
This is fun to make ... for some reason the wetness never left the onion mixture as much as in the video, but I'm sure it won't matter too much. Used some garden-grown tomatoes but now they're all gone (sigh) as winter comes on
Chef, this is an absolutely fantastic tomato sauce recipe. Your “secret anchovy ingredient” was the bomb.
I tweaked it by doubling the herb amounts, adding 1/2 tsp of crushed fennel seeds and a splash of red wine.
Thank you so much for all your wonderful and entertaining video recipes.
Chef John, great sauce! I'm vegan so I substitute a teaspoon of marmite for the anchovies. Would it be appropriate to freeze some in an icecube tray and use as needed?
I made this exactly but then I put it in the food processor and liquified it to see if it would make a good tomato soup (I am addicted to it, but i always buy cartons). This makes the absolute best tomato soup I have ever had. Definitely need the San Marzanos and a dollop of sour cream on top.
Thank you!
Anchovy paste, whole anchovies, or (get this) FISH SAUCE! Works for me.
hi
great recipe as always
could I use red wine vinegar instead?
is there like a major difference? https://www.health-yogi.com/is-tomato-sauce-bad-for-you/
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