San Marzano Tomato Sauce
Learn how to make the most delectable San Marzano Tomato Sauce! You'll wow your friends and family with this rich, velvety and classic red sauce.
Servings: 8
Ingredients
- 28 ounces San Marzano Whole Canned Tomatoes
- ⅛ cup Extra Virgin Olive Oil
- 8 Cloves Garlic - Fresh minced (approximately 3 tablespoons)
- 1 Tablespoon Basil fresh, chopped
- 1 Tablespoon Oregano fresh, chopped
- Salt and Pepper - To taste.
Instructions
- In a food processor, add tomatoes and juices. Pulse until it achieves your desired consistency. (Chunky, chopped or smooth) Set aside.
- In a skillet over medium heat, add olive oil and garlic. Sauté one minute, stirring frequently.
- Add tomato puree, basil, oregano, salt and pepper. Stir until well combined. Simmer, covered, for 10 minutes, stirring frequently.
- Toss with pasta, pour onto lasagna, or allow to cool and store for future use.
Notes
- To substitute dried herbs instead of fresh, use less. (One tablespoon of fresh herbs is equal to about one teaspoon of dried.)
- As with all pasta dishes, hold back a cup of your starchy pasta water to add to the sauce to thin it out if necessary.
- Prefer a thicker sauce? Mix one tablespoon of water with one tablespoon of cornstarch and stir it into the sauce towards the end of cooking.
Nutrition
Calories: 53kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 143mg | Potassium: 207mg | Fiber: 1g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 1mg