New This Month

Tomato Sauce for Baccala


Chef Pasquale Martinelli uses this tomato sauce for his recipe for Baccala (cod baked in spicy tomato sauce).

  • Servings: 4

Source: The Martha Stewart Show, Episode 2117


  • 2 pounds fresh plum tomatoes, cut into quarters
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup chopped white onions
  • 1/4 cup finely chopped celery
  • 1 teaspoon sugar
  • 1 tablespoon fine sea salt


  1. Place tomatoes in the jar of a blender or the bowl of a food processor; blend or process until pureed. Place olive oil in a large, heavy-bottomed saucepan over medium heat. Add onions and celery; cook until translucent. Add tomato puree, sugar, and salt; bring to a boil and immediately reduce to a simmer. Cook until thickened, 15 to 20 minutes.

Reviews Add a comment