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Chef John's Tomato Sauce
August 05, 2014

This was VERY good. My husband just loved it and I served it with gnocci. A couple of things I did differently was; I used white wine instead of vinegar and I didn't use tomato paste as it gives me serious heart-burn. So I just simmered slowly with the lid off and let the sauce thicken on its own. SO good I'm going to make it again tonight and serve with linguini and chorizo. the way, we have Roma tomatoes galore in our freezer - so easy to run them under hot water and pop them right out of their skins (while they are frozen) and so I used them instead of the canned ones.

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