San Marzano Perfect Marinara Sauce Food

SAN MARZANO PERFECT MARINARA SAUCE RECIPE

Steps:

• Open the can of Nina San Marzano tomatoes, being very careful since the large size of the can makes it awkward. The lid is very sharp be careful not to cut yourself. Pour the tomatoes into a large pot. Mash them a few times with your potato masher and set aside.Slice your garlic with a garlic slicer or use a sharp paring knife to cut very thin slices.
• Now you'll need a fairly large saute pan. Heat about ¼ cup of the olive oil in the pan on medium and then add the sliced garlic. Saute only until golden brown. (Be careful not to burn it, there is nothing worse than burnt garlic. Watch your heat if it's too hot it can burn the garlic almost instantly. If you do burn the garlic you might as well start all over again.) Then add the crushed garlic, splash with some white wine if desired and saute for just a little longer.
• Remove the saute pan from the heat and pour the garlic mixture into the large pot with the tomatoes. Pour in the remaining olive oil, salt and simmer uncovered for approximately 60 to 90 minutes. When the sauce has reduced to the thickness you like, remove from heat and add the freshly cut basil and stir.
• There is a common misconception that you should cook the family recipe for pasta sauce "all day". Not this marinara sauce recipe!

PERFECT MARINARA SAUCE

Steps:

• Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).

SAN MARZANO TOMATO-BASIL SAUCE

Steps:

• Heat Extra Virgin Olive oil in heavy bottomed saucepan with a low to moderate flame (Add just enough to coat the bottom of the pan).
• Add chopped onion and sliced garlic to pan, mixing evenly.
• When the onion has turned translucent and the garlic is slightly golden you may do one of two things: If you prefer a delicate tasting sauce add just the tomatoes; If you prefer a richer, bolder sauce add half a red pepper (You may want to discard some of the pepper's seeds).
• Cook the red pepper evenly on all sides, and then add the tomatoes.
• When you add the tomatoes raise the flame slightly.
• Let the tomatoes simmer for about one half an hour to forty five minutes- until most of the tomato juice has evaporated (yhe consistency will get thicker with time).
• When the juice has mostly evaporated add a teaspoon of Marsala wine or sugar.
• Add fresh basil, salt, pepper, and oregano.
• Cook the sauce a few more minutes longer.
• Serve with imported pasta (vhoose something light and not to starchy- fresh pasta is best).
• Garnish pasta with parmesan cheese- Bon Apetite!