A New Orleans Nana’s Tomato Sauce

Name: A New Orleans Nana’s Tomato Sauce
Cuisine: American
Ingredients: ¼ cup extra virgin olive oil; 1 anchovy, mashed; 3 large onions, finely chopped; 5 cloves garlic, minced; 2 carrots, grated; 1 stalk celery, minced; 1 small can (4 oz.) tomato paste; 5 lbs. tomatoes, put through a food mill or 3 (15 oz.) cans crushed Italian tomatoes; 1 cup red wine; 2 bay leaves, whole; 2 tbsp. dried oregano; ½ lemon, zest and juice; Salt and pepper to taste; For serving hot spaghetti and grated Parmigiano-Reggiano cheese

2 steps

When Elizabeth M. Williams was growing up in New Orleans, a pot of simmering tomato sauce was a fixture on her Nana’s (or grandmother’s) stove. Balancing just the right amount of sweet—gained from grated carrots rather than sugar—and savory—thanks in part to dissolved anchovies at the base—the sauce adorned the pastas, chicken stews, roasts, and sausages made by her grandmother, who immigrated from Sicily in 1910 when she was eighteen years old. “And now I cook the sauce all the time,

Updated at: Wed, 16 Aug 2023 19:46:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories148.6 kcal (7%)

Total Fat6.6 g (9%)

Carbs17.3 g (7%)

Sugars9.5 g (11%)

Protein3.6 g (7%)

Sodium133.9 mg (7%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

¼ cupextra virgin olive oil

1anchovy

mashed

3onions

large, finely chopped

5 lbstomatoes

put through a food mill or 3, cans crushed Italian tomatoes

1 cupred wine

2bay leaves

whole

2 Tbspdried oregano

0.5lemon

parmigiano-reggiano cheese

grated

Instructions

Step 1

In a large, heavy-bottomed pot, heat oil over medium heat. Slowly sauté anchovy until it dissolves. Sauté onions, garlic, carrots, and celery until soft. Add tomato paste and continue cooking until caramelized, about 15 minutes. Add the tomatoes, wine, and bay leaves. Stir. Cover and simmer at least an hour. (Cooking time for fresh tomatoes is longer.)

Step 2

After an hour, continue simmering, uncovered, until thick. Add oregano, lemon zest, and lemon juice. Cook 15 minutes more. Serve tossed into spaghetti and topped with cheese.

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