Cioppino Sauce

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Cioppino Sauce Yum
  1. Heat oil in a large saucepan over medium heat. Add onions and sauté until translucent.
  2. Add garlic, bay leaves, parsley and basil and cook, stirring, just to warm the garlic—do not let it brown.
  3. Stir in the crushed tomatoes, tomato puree, water, clam base, brown sugar, celery salt, Worcestershire sauce, black and red peppers, cinnamon and salt to taste.
  4. Bring to boil,
  5. reduce heat to low-medium and simmer uncovered for about 1 hour and 15 minutes, stirring occasionally, until thickened.
Recipe Notes

Note: It isn't that much trouble to make a double batch of the sauce, and it keeps forever in the freezer. ~ 2 cups/serving so ~4 cups for dinner for two. Real convenient for the next time you start Jonesin' for cioppino. One other thing, save all those shells after a crab feast. Or even shrimp feast. Or lobster. Use them to make a batch of stock. Shellfish stock is the bomb, and turns cioppino from merely excellent to absolutely magical.
R&D: large fennel bulb sliced thin, 3 large shallots chopped, ¼ cup tomato paste (drop puree, total 5 cups stock), 1 ½ cups dry white wine. Test some heat.

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