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Chef John's Tomato Sauce
Reviews:
December 01, 2013

I've made this twice exactly as written, and it is excellent. I like to add a bit of brown sugar near the end of it's simmer time to counter the acid and add a mellow note. Then I began to play with it. Balsamic vinegar (white or red) is a nice substitution. I was out of celery once and no one noticed, so I don't bother with it anymore. They're also just as happy with my quick-cooked take on this which uses (don't judge!) dried minced onions and only simmers for 30 minutes. It's more of a dump-and-cook affair. It tastes almost exactly like the longer-cooking original with much less time and effort. Most of the time I do it quick, but sometimes I bring the love with fresh onions and let it simmer it all day. Fast or slow, this is amazing tomato sauce, on par with the best of the restaurant sauces.

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