Cioppino Sauce

1. 1

   Heat the olive oil in a large saucepan over medium heat.

2. 2

   Add the onions and saute until soft, about 5 minutes.

3. 3

   Add the garlic, bay leaves, parsley, and basil, and cook for 1 minute; do not brown.

4. 4

   Stir in the crushed tomatoes, tomato puree, 3 1/2 cups water, the clam base (if using), brown sugar, celery salt, Worcestershire, and cinnamon.

5. 5

   Season with salt, black pepper, and red pepper flakes to taste.

6. 6

   Bring to a boil.

7. 7

   Reduce the heat to medium-low, and simmer, stirring occasionally, until thickened, 1 1/4 hours.

8. 8

   Remove the bay leaves before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.