Chef John's Tomato Sauce

Ingredients

• 1/4 cup olive oil
• onion, finely diced
• ribcelery, finely diced
• pinch salt
• (28 ounce) can swhole peeled San Marzano tomatoes
• clove sgarlic, minced
• teaspoon swhite sugar
• teaspoon salt
• teaspoon anchovy paste
• teaspoon white wine vinegar
• 1/2 teaspoon dried Italian herbs
• pinch red pepper flakes
• tablespoon tomato paste
• tablespoon schopped Italian flat-leaf parsley
• cup water, or as needed

Instructions

1. Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium low heat. Cook, stirring occasionally, until onions are very soft, about 15 minutes.
2. Meanwhile, pour tomatoes with juice into a large bowl and use your hands to crush tomatoes until they look puréed. Set aside.
3. Mix garlic into vegetable mixture in the saucepan; cook until fragrant, about 1 minute. Stir in sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes. Increase heat to medium; cook and stir just until liquid has evaporated.
4. Mix in tomato paste until incorporated. Stir in hand crushed tomatoes and parsley; bring to a boil. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until sauce thickens and flavors meld, about 1 1/2 hours. Add a little water as sauce cooks down to reach desired consistency. SharonH