San Marzano Sauce From Fresh Tomatoes
San Marzano Sauce From Fresh Tomatoes is a flavorful, homemade sauce that captures the essence of authentic Italian cuisine. Using ripe San Marzano tomatoes, garlic, olive oil, and basil, this simple yet aromatic sauce is perfect for pasta dishes, pizzas, or as a base for other recipes.
Equipment
- Saucepan
- Wooden spoon
- Knife and chopping board
- Measuring spoons
- Ladle
Ingredients
- 2 pounds San Marzano tomatoes
- 2 tablespoons extra virgin olive oil
- Fresh basil leaves a handful
- 1 tablespoon garlic paste
- 1 teaspoon sugar
- ¼ cup red wine
- Salt to taste
- Black pepper to taste
- ½ cup tomato puree
- 1 teaspoon dried oregano
- Additional salt to taste
Instructions
- Prepare the tomatoes: Begin by peeling the San Marzano tomatoes. You can blanch them in boiling water for a few seconds to easily remove the skin.
- Cook garlic and oil: Heat olive oil in a saucepan over medium heat. Add the garlic paste and sauté until fragrant, about 1 minute.
- Add wine and seasonings: Pour in the red wine, stirring to combine. Let it reduce for a couple of minutes. Add sugar, salt, black pepper, and oregano. Stir to mix.
- Tomatoes and puree: Add the peeled tomatoes, crushing them gently with a spoon. Stir in the tomato puree for extra smoothness.
- Simmer: Let the sauce simmer on low heat for 20-30 minutes, stirring occasionally. Add fresh basil leaves in the last 5 minutes.
- Final seasoning: Taste and adjust the seasoning with more salt or pepper if needed.
- Serve: Serve the sauce hot with your favorite pasta, pizza, or as a dip.
Notes
❖ San Marzano Tomatoes: These tomatoes are often considered the gold standard for Italian sauces, but if you can’t find them, any ripe plum or Roma tomatoes will work. Just try to find the freshest tomatoes possible for the best flavor.
❖ Adjusting Thickness: If your sauce turns out too thin, you can simmer it a little longer until it thickens. Alternatively, you can use a little tomato paste to add depth and richness to the sauce.
❖ Storage: If you have leftover sauce, it keeps in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just let it cool completely before storing.