A famous family recipe – San Marzano Tomato Sauce. A luscious red sauce simmered for several hours to develop the most rich and hearty tomato sauce. Fresh herbs, authentic Italian flavors, and the most inviting aroma. Easily the best tomato sauce I’ve ever had! From my family to yours.
PREPARATION TIME:
Ingredients:
- 8 garlic cloves, minced
- 3-4 Tablespoons extra-virgin olive oil
- 4-5 28oz cans San Marzano Peeled Tomatoes (with juices)
- 2-3 Tablespoon amore sun-dried tomato paste (or use regular tomato paste)
- 1/2 teaspoons (each) salt & black pepper
- 3 Tablespoons fresh basil (for dried basil – 1 Tbsp)
- 2 teaspoons fresh oregano (for dried oregano – 1 tsp)
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Add tomatoes
Instructions:
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Cook garlic: In a large stainless steel pot on LOW-MEDIUM heat sauté garlic in olive oil for 30-60 seconds. Stir constantly to keep garlic from burning.
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and simmer: pour canned tomatoes with juices in with the garlic. Add tomato paste, salt, and black pepper. Mix ingredients together, partially cover with lid – but not completely, and simmer on LOW heat for 3+ hours. Stir every so often to avoid burning. Note: if using a parmesan rind, add it in this step and let it simmer with sauce until finished. Remove and discard rind when ready to serve.
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For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.
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Add herbs: when sauce is finished, mix in chopped fresh herbs. Season with additional salt & black pepper if needed and serve!
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Notes:
Add a Parmesan rind: When you purchase a block of parmesan cheese – save/freeze your cheese rind for recipes like this! It’s a unique ingredient that instantly adds flavor. The rind won’t melt (though it will get soft); it will just sit in your sauce or soup and infuse it with extra umami and savor. Add the parmesan rind with tomatoes and let simmer with sauce – remove rind with tongs before serving.
Storing & Freezing Instructions
Store & keep fresh: Let sauce cool to room temperature then store in an airtight container or glass jars. Chill in refrigerator for up to 5-7 days. How to freeze: First, let the sauce cool to room temperature – then store in an airtight container or ziplock freezer bag. Freeze for up to 3 to 4 months
Nutrition:
Serving: 0g | Calories: 63kcal | Carbohydrates: 7.7g | Protein: 1.7g | Fat: 3.6g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0.6mg | Sodium: 164.7mg | Potassium: 0mg | Fiber: 0g | Sugar: 2.8g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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