Go Back
–+ servings

Classic Tomato Sauce

Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Cuisine American, Italian, Mediterranean
Servings 6

Ingredients
  

  • 1 Tbsp Olive Oil
  • 1 Medium Onion Finely Chopped
  • 1 Fennel Bulb Finely Chopped
  • 3 Celery Stalks Chopped
  • 1 Carrot Finely Chopped
  • 4 Garlic Cloves Sliced, or Finely Chopped
  • 2 Ounces Anchovies in oil Oil Reserved
  • 1 Teaspoon Fennel Seeds
  • 1 Teaspoon Sea Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/2 Cup Dry White Wine
  • 1/4 Cup Pernod or Vermouth
  • 2 1/2 Tbsp Tomato Paste
  • 28 Ounce Can of Whole Peeled Tomatoes Juices Reserved
  • 14 Ounce Can of Chopped Tomoatoes Juices Reserved
  • 1 Cup Water
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Dried Oregano
  • 1 Teaspoon Dried Thyme
  • Additional Salt & Pepper to Taste

Instructions
 

  • Over Medium-High heat, heat Olive Oil in a large Dutch oven or stock pot. When hot, place in the Onion, Fennel, Celery, and Carrot. Stir and sweat for 6-7 minutes until softened.
  • Add the Garlic, stir, and cook for 1 minute more.
  • Move the vegetables to one side of the pan, on the other side of the pan pour in the Anchovies and oil from the can, breaking them up with a spoon until they begin to breakdown & dissolve into a loose paste consistency, then stir them into the vegetables to combine.
  • Add the Fennel Seeds, Sea Salt, and Pepper, and stir.
  • Again moving the mixture to one side of the pan, add the Wine and Pernod, (or Vermouth). Bring this to a boil and then combine with the vegetables. Let this mixture reduce by half, approximately 3 minutes-to intensify the flavors. *(the vegetables should be very aromatic at this point.)
  • Add in the Tomoato paste, stir to combine, and cook for about 1 minute.
  • Add Whole Tomatoes, Chopped Tomatoes, and all the juices from the can. Add the Water-using it first to rinse out any remaining tomato juices in the cans...no waste! Stir well to incorporate all of the vegetables into the sauce.
  • Add the Worcestershire, Oregano, Thyme, Salt, & Pepper, and stir well. Bring to a boil, cover, and reduce heat so that the sauce is at a simmer.
  • Simmer for 30 minutes to 1 hour. (The longer it simmers the more intense the flavors) Stir occasionally to ensure nothing is sticking to the bottom of the pan.

Notes

1. This is a great base recipe that can be taken many different directions. The amounts below are suggestions for the entire recipe above. If you’re splitting the base into portions, then add the spices proportionately. It really is a personal taste thing-so feel free to play around.
  • Spanish-Style: Add 1 Tbsp of Smoked Paprika, or more to taste. Finish with fresh Cilantro..
  • Greek-Style: Add 1 Tbsp of Ground Cinnamon, or more to taste. Finish with Fresh Parsley and Mint.
  • Italian-Style: Add an additional 1 Tbsp of Dried Oregano or Marjoram. Add freshly chopped Basil and/or Parsley to finish the dish.
  • Middle Eastern-Style: Add 1 Tbsp of Baharat, or sprinkle Za’atar on top of the dish when serving. Or, you can use 2 Teaspoons of each: ground Cumin, ground Cardamom, and ground Allspice.  *(The Middle-Eastern and Indian spices are too numerous to count! These are just a few suggestions.) Finish with Fresh Parsley and Lemon Zest.
  • Indian-Style: Add 2 Teaspoons each of: ground Coriander and Garam Masala. A Tbsp of freshly grated Ginger would be a great add, as well as any chilies, if you want a little spice. Finish with Fresh Cilantro and Mint. 
  • Mexican-Style: Add 1 Tbsp ground Cumin, 1 Teaspoon Coriander, 1 Tbsp Chili Powder, and top with fresh Cilantro, Green Onion, along with Sour Cream and/or Queso Fresco. 
***You will love traveling from place to place with these various versions. 
2. This is perfect on its own as a pasta sauce, or you can add additional vegetables and/or protein to make your own pasta creation. 
3. We use this as a tasty sauce to spoon over Seafood or Chicken, or you can cook the proteins directly in the sauce. Just make sure the sauce is hot first. If everything goes in cold, the cooking time will be an additional 5-10 minutes. 
  • Using a Pre-Heated Sauce: Some examples of timing when cooking proteins in the sauce: Shrimp, 6-8 minutes, Boneless-Skinless Chicken Breasts, 20-25 minutes, Cod, Tilapia, or Halibut filets, 15-18 minutes.
4. This can also be used as a soup base for any tomato-based soup. Just add vegetable, chicken, or beef broth, to get it to a soup consistency. Add additional vegetables, beans, or your favorite protein. 
5. The photos below show:
  • Using this sauce to create a delicious fettuccine pasta, served with broiled zucchini 
  • Layering the sauce with raviolis. We cooked the ravioli according to the directions and layered them similar to a lasagna. Since everything is hot, you can serve this right away. 
  • Using the Indian version with Icelandic Cod. We seasoned the cod with salt and rubbed  a little olive oil on top. We then placed the hot sauce in a small baking dish, and inserted the cod into the sauce. We roasted it in a 400 degree oven for 15 minutes. 
 
Keyword Sauce, Tomato Sauce, Tomatoes
Tried this recipe?Let us know how it was!