This is my basic, all-purpose tomato sauce. I trust you'll taste and adjust the seasoning as you see fit, and be relatively gentle when comparing it to your grandmother's clearly superior version. One thing I hope you do not change is the tomato. There is little debate among tomato sauce aficionados regarding the advantages using the magnificent San Marzano tomato. This long, intensely red, plum tomato variety imported from Italy can be found in any good Italian market, and most of the larger high-end grocery chains. Any sauce recipe is only as good as the tomatoes, and unless you're going to use a basket of sugar-sweet, vine-ripened tomatoes in the middle of summer, these are your best option. I hope you find some and give this sauce recipe a try. The other ingredient that may give you pause is the hint of anchovy paste. Use it. No one will taste it, and while I can't prove any of this, it really does "something." Enjoy!
For most of us, a bottle of classic Italian- style tomato sauce is a basic and must-have ingredient in the kitchen. Almost every other dish we know how to cook needs tomato sauce. Why buy the bottled sauce when you can make several bottles of this delicious fresh sauce at home. Chef John gives the secret method of how to make the perfect tomato sauce. Once you have this sauce ready, cooking dinner will be a breeze. Indeed, this is an all-purpose sauce.