CIOPPINO SAUCE

Cioppino Sauce image

Number Of Ingredients 17

1/2 cup Olive Oil
2 Onions, medium - halved and thinly sliced
6 cloves Garlic, chopped
3 Bay Leaves
1/2 cup Parsley, chopped
1/4 cup Sweet Basil, chopped
28 ounces Peeled Tomatoes, crushed by hand
28 ounces Tomato Puree
28 ounces Water
1 tablespoon Clam Base
1 tablespoon Brown Sugar
1 tablespoon Celery Salt
1 dash Worcestershire Sauce
1 Black Pepper, to taste
1 Crushed Red Peppers, to taste
1 dash Cinnamon
1 Kosher Salt, to taste

Steps:

Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until translucent. Add the 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.