San Marzano Sauce From Fresh Tomatoes
San Marzano Sauce From Fresh Tomatoes offers a rich, naturally sweet flavor with subtle hints of earthiness. Its low acidity creates a smooth, balanced taste, enhanced by fragrant garlic and fresh basil. The sauce’s thick, velvety texture perfectly coats pasta, delivering an authentic, vibrant burst of fresh tomato goodness in every spoonful.
Equipment
- Large Pot
- Slotted spoon
- Large bowl with ice water
- knife
- Cutting board
- Medium saucepan
- Wooden spoon
- Food mill
Ingredients
- 2.5 lbs about 1.1 kg fresh San Marzano tomatoes (ripe)
- 2 tbsp extra virgin olive oil
- 2 –3 cloves garlic peeled and slightly crushed
- 6 –8 fresh basil leaves
- Salt to taste
Instructions
- Bring a pot of water to boil. Score a small “X” on the bottom of each tomato. Boil for 30–60 seconds until skins loosen, then transfer to ice water. Peel skins and discard.
- Cut out the tough core of each tomato. Use your hands or a knife to crush them gently. Remove excess seeds if desired for a smoother sauce.
- In a saucepan, heat olive oil over medium heat. Add garlic and sauté until just golden and fragrant (don’t burn it!).
- Add the crushed tomatoes to the pan. Stir in salt and let it simmer on low heat for 35–45 minutes, stirring occasionally until thickened.
- Tear in fresh basil in the last 5 minutes of cooking. Taste and adjust salt. Remove garlic if you want a smoother flavor. Use immediately or cool and store.
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.