Canned tomatoes are the backbone of this easy tomato sauce that requires very few ingredients while delivering big, clean flavor.
Culinary legend Lidia Bastianich likes to use this tomato sauce to make her Chicken Pizzaiola.
- ¼ cup extra-virgin olive oil
- 1 small onion, chopped (about ½ cup)
- ¼ cup peeled and finely shredded carrot
- ¼ cup finely chopped celery, including leaves
- Two 28-ounce cans whole San Marzano tomatoes, crushed
- 4 fresh bay leaves
- Kosher salt, to taste
- Crushed red pepper flakes, to taste
Heat the oil in a medium Dutch oven over medium heat. Stir in the onion and cook, stirring occasionally, until wilted, about 3 minutes. Add the carrot and celery and cook, stirring occasionally, until golden, about 10 minutes.
Add the tomatoes and bay leaves. Rinse tomato cans with 2 cups water and add to the pot. Bring to a boil and season lightly with salt and crushed red pepper. Lower the heat so the sauce is at a lively simmer and cook, stirring occasionally, until thickened, about 45 minutes. Remove the bay leaves. Taste, and season with more salt and red pepper, if necessary.