Prep 15 mins
Cook 40 mins
Make and share this San Marzano Tomato-Basil Sauce recipe from Food.com.
- 1 (12 ounce) canwhole peeled san marzano tomatoes (available at Italian specialty stores)
- 4 garlic cloves, thinly sliced
- 1 large yellow onion
- 1 tablespoon extra virgin olive oil
- 1 teaspoon marsala wine or 1 teaspoon sugar
- fresh basil leaf, soaked
- fresh oregano
- ground black pepper
- 1⁄2 red pepper (optional)
- 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!
I made this last night. I've made variations before. The San Marzano tomatoes make it because they come from volcanic soil in Italy. Before I went to Italy, I don't think I knew what real tomatoes tasted like! I added a bit of red wine which gave it a deeper taste but I will try the marsala when I have it. I also subbed mixed Italian herbs for the basil and oregano. I chopped up a green cubanelle pepper which added a nice note but not as sweet as the red would be. Does anyone know a good source to buy San Marzano's by the case?? They are more expensive but worth it.
I used fresh San Marzano tomatoes for this very tasty sauce. I also added both marsala and sugar and did not find the sauce too sweet. The fresh basil and oregano added great flavor.