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"headline": "The Best Italian-American Tomato Sauce",
"datePublished": "2014-09-22T05:30:00.000-04:00",
"dateModified": "2025-02-12T12:33:33.084-05:00",
"author": [
{
"@type": "Person",
"name": "J. Kenji López-Alt",
"url": "https://www.seriouseats.com/j-kenji-lopez-alt-5118720"
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"description": "Great tomato sauce starts with great ingredients, simply cooked low and slow until complex and rich.",
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"description": "In this video, you'll learn how to make the best Italian-American tomato sauce. This great tomato sauce starts with great ingredients and is simply cooked low and slow until complex and rich. This tomato sauce recipe is easy for beginners to master. Learn how to select the best tomatoes for sauce and how to use olive oil in your tomato sauce. You'll also seek the best methods for cooking tomato sauce and how to sweeten a tomato sauce.",
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"name": "The Best Italian-American Tomato Sauce Recipe",
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"cookTime": "PT375M",
"keywords": "easy, Italian, italian american, red sauce, sauce, tomato sauce",
"nutrition": {
"@type": "NutritionInformation",
"calories": "204 kcal",
"carbohydrateContent": "16 g",
"cholesterolContent": "15 mg",
"fiberContent": "8 g",
"proteinContent": "4 g",
"saturatedFatContent": "5 g",
"sodiumContent": "823 mg",
"sugarContent": "11 g",
"fatContent": "16 g",
"servingSize": "Makes about 2 quarts",
"unsaturatedFatContent": "0 g"
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"prepTime": "PT5M",
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"Condiments and Sauces",
"Sauce"
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"recipeCuisine": [
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"Italian"
],
"recipeIngredient": [
"4 (28-ounce) cans whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes (see note)",
"1/4 cup extra-virgin olive oil, plus more for finishing.",
"4 tablespoons butter",
"8 cloves garlic, minced (about 3 tablespoons)",
"1 teaspoon red pepper flakes",
"1 tablespoon dried oregano",
"1 medium carrot, cut into large chunks",
"1 medium onion, split in half",
"1 large stem fresh basil",
"Kosher salt and freshly ground black pepper",
"1 tablespoon fish sauce (optional), such as Red Boat",
"1/2 cup minced fresh parsley or basil leaves (or a mix of the two)"
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"text": "Adjust oven rack to lower position and preheat oven to 300°F (165°C). Place tomatoes in a large bowl. Using your hands, crush the tomatoes by squeezing them in your fingers until pieces no larger than 1/2-inch remain. Transfer 3 cups of crushed tomatoes to a sealed container and reserve in the refrigerator until step 4."
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"text": "Heat olive oil and butter over medium heat in a large Dutch oven until butter is melted. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Add pepper flakes and oregano and cook, stirring, until fragrant, about 1 minute. Add tomatoes, carrot, onion, and basil, and stir to combine. Season lightly with salt and pepper. Bring to a simmer over high heat."
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"text": "Cover Dutch oven with lid slightly ajar and transfer to oven. Cook, stirring once every 1 to 2 hours, until reduced by about half and darkened to a deep red, 5 to 6 hours (reduce oven temperature if the sauce is bubbling too rapidly or the browned bits begin to turn too dark)."
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"text": "Remove from oven. Using tongs, discard onion halves, carrot chunks, and basil stems. Add reserved tomatoes to sauce and stir to combine. Add fish sauce, if using. Season generously with salt and pepper and stir in minced herbs along with additional olive oil as desired. Serve immediately, or allow to cool at room temperature, transfer to airtight containers, and refrigerate for up to 1 week. Sauce can also be frozen in sealed containers for up to 6 months. To reheat, warm very gently in a saucepan with 1/2 cup water, stirring until it all melts and heats through."
}
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"recipeYield": [
"8",
"2 quarts"
],
"totalTime": "PT380M",
"review": [
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"@type": "Review",
"author": {
"@type": "Person",
"name": "DiveGirl"
},
"reviewBody": "To those asking if you drain the tomatoes before moving onto the rest of the recipe. I am not answering for the staff at Serious Eats, but I can tell you I have made this sauce so many times over the past two years that I can probably do it in my sleep. I've made this with both fresh tomatoes from my garden when I had more than we could eat and also with canned tomatoes as directed. I never drain the tomatoes and it comes out perfect every time."
},
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"@type": "Review",
"author": {
"@type": "Person",
"name": "R. Matthai"
},
"reviewBody": "Great recipe, including the fish sauce! \n\nHowever, crushing the tomatoes with your fingers is, by definition, digital, not analog."
},
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"@type": "Review",
"author": {
"@type": "Person",
"name": "Big Dog"
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"reviewBody": "Regarding the question of the onion, my grandmother (from Abruzzo, Italy) peeled a large onion and studded it with whole cloves. For a recipe this size start with six whole cloves in the onion. Add more if you like. Drop the onion in with the tomatoes. Grandma's Sunday gravy also had meatballs, sausage and fresh pig feet. Aunt Agatha would grab the pig feet and pick out the bits of meat. Her brothers would fight over and finally share the onion. The rest of us stood back til the dust settled. There was plenty to go around."
},
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"@type": "Review",
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"name": "cheftomasso"
},
"reviewBody": "This sauce is truly wonderful, made it last night just to try something different for spaghetti night. During dinner I asked my wife what she thought about the sauce and from an ego standpoint her response was a bit flooring, \"please make this sauce for now on, yours is fine but this stuff rocks. And while a bit dismayed I had to agree. Its a bet more pricey than my \"made from tomato sauce spaghetti sauce\" but like I always say....You get what you pay for. \nThank You Chef for sharing this lovely bit of tomato heaven."
},
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"@type": "Review",
"author": {
"@type": "Person",
"name": "Tastytreats"
},
"reviewBody": "Try grating your Onions. You get all the flavour and none of the distractions."
}
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