San Marzano Tomato Sauce
This San Marzano tomato sauce is rich, luscious and bursting with real Italian flair. A no-chop red sauce that uses the best quality tomatoes and just a handful of ingredients for true, concentrated tomato flavor.
Servings: 4 cups
Ingredients
- 3 tbsp olive oil , extra-virgin
- 1-2 tbsp unsalted butter , optional
- 1 large yellow onion , peeled and halved *see note 1
- 6 cloves garlic , peeled *see note 2
- 1 dried bay leaf
- 2 sprigs fresh basil or a handful of leaves *see note 3
- 3 14 oz (400g) cans San Marzano Tomatoes *see 4
- 2 tsp sea salt
- ½ tsp black pepper
- 1 cup (250ml) water *see note 5
- salt and pepper , to taste
Instructions
- Heat the oil and butter in a large non-reactive pot. Add the onion, garlic cloves, bay leaf and basil once the butter is foaming and cook over medium-low heat about 10 minutes, stirring occasionally, until softened.3 tbsp olive oil, 1-2 tbsp unsalted butter, 1 large yellow onion, 6 cloves garlic, 2 sprigs fresh basil or a handful of leaves *see note 3, 1 dried bay leaf
- Add the canned tomatoes, water, salt and pepper and bring to a simmer. Turn heat to low and cover the pot with a lid. Cook for 45-60minutes, giving the sauce a good stir occasionally to check the liquid levels.3 14 oz (400g) cans San Marzano Tomatoes *see 4, 1/2 tsp black pepper, 1 cup (250ml) water *see note 5
- Take off the heat and remove the bay leaf and basil sprigs. The sauce should be very concentrated and rich – have a taste and add season if needed. Use an immersion blender if you prefer a smooth sauce.2 tsp sea salt
Video
Notes
Note 1: If you are cooking the sauce for an hour or longer the onion will simply melt so you don't have to bother chopping it. If you are cooking the sauce for a shorter time, finely dice it first and cook until softened and translucent before adding the tomatoes.
Note 2: Mince it if you are not blending the sauce and briefly sauté it over low heat until fragrant. Make sure the garlic doesn't get colored or burned as it will make your sauce bitter.
Note 3: You can blend the basil leaves into the sauce or remove them. Use fresh chopped basil as a garnish at the end.
Note 4: If you are using a different variety of tomatoes you will have to adjust the flavor by adding a pinch of sugar. Don't use the water at the start, only add some as needed if the pot is getting too dry.
Note 5: Only add the water if you are cooking the sauce for a long time.
Note 6: Making a quick San Marzano sauce? Here's what to do. Sauté finely diced onion (if using) for 10 minutes until softened. Add minced garlic and bay leaf, cook for 30 seconds then add the tomatoes but no water. Partially cover the pot and cook for 30 minutes, stirring once in a while. Take lid off at the end if the sauce needs thickening.
