Cioppino Sauce

15 ingredients
8 steps

Ingredients

  • 1/2 cup olive oil
  • 2 medium onions, halved and thinly sliced
  • 6 cloves garlic, chopped
  • 3 bay leaves
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 1/4 cup chopped fresh basil leaves
  • 1 (28-ounce) can peeled tomatoes with juice, crushed by hand
  • 1 (28-ounce) can tomato puree
  • 1 tablespoon clam base without MSG (optional)
  • 1 tablespoon brown sugar
  • 1 tablespoon celery salt
  • Dash of Worcestershire sauce
  • Dash of ground cinnamon
  • Kosher salt and freshly ground black pepper
  • Red pepper flakes

Directions

  1. 1
    Heat the olive oil in a large saucepan over medium heat.
  2. 2
    Add the onions and saute until soft, about 5 minutes.
  3. 3
    Add the garlic, bay leaves, parsley, and basil, and cook for 1 minute; do not brown.
  4. 4
    Stir in the crushed tomatoes, tomato puree, 3 1/2 cups water, the clam base (if using), brown sugar, celery salt, Worcestershire, and cinnamon.
  5. 5
    Season with salt, black pepper, and red pepper flakes to taste.
  6. 6
    Bring to a boil.
  7. 7
    Reduce the heat to medium-low, and simmer, stirring occasionally, until thickened, 1 1/4 hours.
  8. 8
    Remove the bay leaves before serving.

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