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batch
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Ingredients
- .5 cup olive oil
- 2 medium onions halved and thinly sliced
- 6 cloves garlic chopped
- 3 bay leaves
- .5 cup chopped parsley
- .25 cup chopped sweet basil
- 28 oz canned peeled tomatoes crushed by hand
- 28 oz canned tomato puree
- 28 oz shellfish stock can substitute clam juice or water and 1 tbsp clam base
- 1 tablespoon Brown sugar
- 1 tablespoon celery salt
- 1 dash Worcestershire sauce
- to taste black pepper
- to taste crushed red pepper
- 1 dash cinnamon
- to taste kosher salt careful!
- to taste kosher salt (careful!)
Ingredients
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Instructions
- Heat oil in a large saucepan over medium heat. Add onions and sauté until translucent.
- Add garlic, bay leaves, parsley and basil and cook, stirring, just to warm the garlic—do not let it brown.
- 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.
- Bring to boil,
- 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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