Ingredients
2 cans (28-oz each) whole peeled San Marzano plum tomatoes
¼ cup olive oil
1 onion, fine dice
1 rib celery, fine dice
4 garlic cloves, finely minced
1 tsp salt
2 tsp sugar
½ tsp dried Italian herbs
pinch of red pepper flakes
1 tsp anchovy paste
1 tsp white wine vinegar
1 Tbsp tomato paste
2 Tbsp chopped Italian parsley
water as needed
Directions
In a Dutch oven, add onions, celery, olive oil, and salt. Over medium-low heat, sweat onions and celery until soft and golden, about 15 minutes.
Pour tomatoes into a large mixing bowl then crush with your hands until it resembles a purée.
Add garlic to the onions and cook for about a minute. Add salt, sugar, red pepper flakes, dried Italian herbs, anchovy paste, and white vinegar. Raise heat to medium and cook until liquid is evaporated, about 3-4 minutes (do not brown the onions). Add tomato paste and cook for about two minutes. Add tomatoes, parsley, and a splash of water then stir well to combine. Bring to a simmer then reduce heat to low, cooking for about 1½ hours, stirring occasionally. Add water as needed, when stirring, for desired consistency.
* Use only a wooden spoon. Metal utensils are bad luck when making tomato sauce.