San Marzano Tomato Sauce
San Marzano tomato sauce is the ultimate pasta and pizza sauce. If you've ever had a simple pasta or pizza with tomato sauce in Italy, and wondered why it tasted so amazing, San Marzano tomatoes are the reason. In fact, they've been called the best tomatoes in the world due to their rich, full flavor and low acidity.
Ingredients
- 3 14 ounce cans San Marzano tomatoes
- 4 tablespoons olive oil
- 6 garlic cloves minced
- 1 onion finely diced
- 1 cup fresh basil finely chopped
- salt and pepper
Instructions
- Heat the olive oil in a large pot over medium low heat. Saute the onion until it's soft and translucent, about 5 minutes. *see note 1
- Lay the garlic cloves out on a cutting board. Using the flat side of a knife, with the blade facing away from you, smash the garlic cloves. Remove the peels and chop the garlic finely.
- Add the garlic to the pot with the onion and saute for 30 seconds.
- Add the San Marzano tomatoes to the pot, breaking them up with the back of a spoon. Season with salt and pepper and simmer the sauce for 25 minutes. If you want a thicker sauce for pizza, you will need to simmer the sauce for longer.
- Add the fresh basil during the last 5 minutes of cooking.
- Taste the sauce and adjust the seasonings, adding more salt and pepper as desired.
Notes
- Whenever cooking acidic foods (such as tomatoes), choose a non reactive pan. Stainless steel, enamel or a non stick pan will work well. I like to use an enamel coated cast iron Dutch oven.
- San Marzano tomatoes are prized for being low in acid. However, if you taste the sauce and find that it is still to acidic for your taste, add a tablespoon of sugar or maple syrup.
- Store in an airtight container in the fridge for up to one week.
Nutrition
Calories: 130kcalCarbohydrates: 11gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 295mgPotassium: 437mgFiber: 2gSugar: 6gVitamin A: 452IUVitamin C: 22mgCalcium: 81mgIron: 2mg
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