Blog 64: Making An Authentic Italian San Marzano Sauce

I start with San Marzano Tomatoes.  They are, without question, the very best.

Some good brand names to look for are Cento, Muir Glen, Sclafani, Tuttorosso, Pomi, or any San Marzano Below are a few pictures to help!

San Marzano Puree has the same great quality and taste as all of San Marzano other products without any seeds or peel. This makes it an excellent alternative for those with more sensitive digestive tastes. San Marzano Puree still has the same intense, rich tomato flavor!

If you use San Marzano whole tomatoes they will break down as they cook and result in a thicker, chunkier sauce. If you prefer a smooth sauce but choose the whole tomatoes instead of the puree, you can use a hand-puree tool or transfer to a high-powdered blender. I have done it both ways.

The passion and love I have for cooking for my friends and family along with quality ingredients bring my recipes to life. That is what cooking Italian is all about!!

Ingredients & Amounts

First use a good quality Extra Virgin Olive Oil

This is One of My Top Favorite Olive Oils…

-Start by using 4 tablespoons of Olive Oil.

-Add 2 small/medium cooking onions, dice the onions.

-Add 5-6 cloves minced garlic, chop and add the garlic to recipe.

Please Note: For people who are not huge fans of the garlicky flavor just add 3 cloves of garlic.

-Add 3 tablespoons of dried basil.

-Add 1 to 1 ½ tablespoons of dried oregano.

-Add 2 28 ounce cans of San of Marzano Tomatoes Puree.

OR

Option Two: Add 2 28 ounce cans of San Marzano whole Tomatoes.

-Add 4-6 tablespoons of tomato paste.

-Add 1/2 of teaspoon of salt.

-Add 1/2 of teaspoon of pepper.

Cento Tomato Past

COOKING INSTRUCTIONS

STEP 1– Pour the Extra Virgin Olive Oil in a med / large pot.

-Initially turn the burner on your stove to low when heating up your olive oil. Keep it on low when cooking your onions and garlic.

-Turn the stove to medium when cooking your sauce. Adjust heat to ensure that the sauce doesn’t burn.

STEP 2-Dice up your onions. I usually just throw them into my mini food processor.

Once the oil is hot, pour them into the pot. Let them cook for about 5 minutes until translucent.

Step 3-Add the minced garlic to the pot. Cook
the minced garlic for about 30 to 60 seconds.

Be careful because garlic can burn easily.

Note: If you like your sauce to be garlicky use 6 cloves, but if you are looking for a bit more subtle flavor then stick to 2 or 3 cloves.

STEP 4-I always add the tomato paste early in the cooking process. By letting tomato paste “brown” in the pan.

Saute it with the other aromatic ingredients such as cooked onions, garlic cloves, salt and pepper. It adds a rich intense flavor. You won’t believe how these little tricks make a huge difference in taste!

STEP 5-Open Tomato Puree or Whole tomatoes, pour into sauce pan.

Rinse the cans with 1/2 can of water. This will remove the excess puree.  Now add remaining water if needed and give it a good stir.

First bring it to a boil.

Lower it to a low/medium heat to simmer. It could take longer or shorter depending on how watery the canned tomatoes are.

Be sure to stir every 5-10 mins so it doesn’t burn or get stuck to the bottom of the pot.

Cooking time is about 8-hours for the tomatoes and paste. During the 8-hours it will meld tomatoes and paste together.

This process will make a rich great tasting Italian Spaghetti Sauce.

STEP 6- Only add the fresh herbs when you think sauce is almost finished.

I always try and make sure my herbs are truly “fresh.”

Please Note: Once The herbs have been cut they don’t have a long shelf life.

-I also add a couple of fresh basil and oregano leaves.

-Lastly, I add some fresh Parmesan Cheese at the end it adds great flavor!

It’s Going To Taste Delicious….

It’s Cooking Magic….

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