Quick San Marzano Tomato Sauce
A quick and easy Italian tomato sauce that rivals Nonna's!
Servings: 3.5 cups
Equipment
- a non-reactive steel or enameled cast iron pot
Ingredients
- 3 Tbsp extra virgin olive oil
- 2 cloves garlic, crushed
- 28 ounces canned whole San Marzano tomatoes
- kosher salt
optional ingredients
- white or red wine vinegar
- dried or fresh herbs such as basil, thyme, rosemary
Instructions
- Heat the olive oil over medium heat and saute the garlic for a couple of minutes, stirring almost constantly.
- Add the canned tomatoes and bring to a bubble. Turn down the heat and simmer, breaking apart the tomatoes with the back of your spoon, for about 15 minutes. Stir occasionally so nothing scorches on the bottom of the pan.
- Taste your sauce and add salt to taste. Add some vinegar if you'd like a pop of acidity (I did.)
- Use an immersion blender to blend the sauce to your desired consistency. If you would like to add herbs, either fresh or dried, add them now and blend them into the sauce.
- Use the sauce right away or let cool and refrigerate. It will keep in the refrigerator for up to a week, and in the freezer for 3-4 months.
Notes
To make this sauce with fresh plum tomatoes from your garden
- Rinse the tomatoes thoroughly under cool running water to remove any dirt or debris.
- Use a sharp knife to remove the tough stem and core from the top of each tomato.
- On the bottom of each tomato, make a shallow "X" shape with your knife. This will help loosen the skin during blanching.
- Fill a large pot with water and bring it to a rolling boil.
- Carefully drop the cored and scored tomatoes into the boiling water. Allow them to blanch for about 30 seconds to 1 minute.
- Using a slotted spoon, remove the tomatoes from the boiling water and immediately plunge them into a bowl of ice water. This shock of cold water will stop the cooking process and make it easier to peel off the skins.
- Once the tomatoes are cool, you can easily peel off the skin starting from where you made the "X" mark.
- Proceed with the above recipe.
Nutrition
Calories: 91 kcal · Carbohydrates: 9 g · Protein: 2 g · Fat: 6 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Sodium: 150 mg · Potassium: 336 mg · Fiber: 2 g · Sugar: 5 g · Vitamin A: 244 IU · Vitamin C: 11 mg · Calcium: 40 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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