San Marzano Tomato Sauce Food

SAN MARZANO TOMATO SAUCE

Steps:

• Cook garlic: In a large pot on LOW-MEDIUM heat sauté garlic in olive oil for 30-60 seconds. Stir constantly to keep garlic from burning.
• Add tomatoes and simmer: pour canned tomatoes with juices in with the garlic. Add tomato paste, salt, and black pepper. Mix ingredients together, partially cover with lid - but not completely, and simmer on LOW heat for 4+ hours. Stir every so often to avoid burning. Note: if using a parmesan rind, add it in this step and let it simmer with sauce until finished. Remove and discard rind when ready to serve.
• For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.
• Add herbs: when sauce is finished, mix in chopped fresh herbs. Season with additional salt & black pepper if needed and serve!

THE BEST TOMATO SAUCE

Steps:

• Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
• Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
• Finely chop the reserved browned garlic cloves and add to the sauce.
• Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.

SAN MARZANO TOMATO SAUCE RECIPE

Steps:

• Place garlic cloves on a board and with the flat side of a knife press the cloves to slightly crush them. Remove the skins. Set aside.
• Chop the onion very finely or alternatively mince the onion. Set aside.
• In a cold skillet, add extra virgin olive oil and cracked, peeled garlic.
• Place the skillet over medium heat, allowing the garlic to simmer and become pale gold stirring regularly. Don't let the garlic burn! Remove the garlic and discard.
• Add the very finely chopped or minced onion to the garlic flavored oil and cook over medium heat for 5-8 minutes, stirring regularly. Allow the onion to soften but not color beyond golden. Check the cooking of the onion closely and adjust the temperature if you need to.
• Add the pureed tomatoes, a sprinkle of salt and black pepper. At this stage don't add any water - you can always add some later if needed.
• Reduce to low heat and simmer gently uncovered for 20 minutes until slightly thickened. In the last 5 minutes stir in chopped basil. Taste for salt and adjust as desired.
• Delicious stirred through al dente pasta and topped with parmesan cheese!

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!

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!