A New Orleans Nana’s Tomato Sauce

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,

Great

% Daily Values based on a 2,000 calorie diet

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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