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    You are in: Home / Recipes / San Marzano Tomato-Basil Sauce Recipe
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    San Marzano Tomato-Basil Sauce

    Average Rating:

    4 Total Reviews

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    • on January 11, 2009

      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.

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    • on September 06, 2008

      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.

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    • on March 17, 2006

    • on June 14, 2005

      This ranks as one of the best recipes I've done from the Zaar to-date. The marsala wine gives the sauce a 'sweeter' taste - which matches fantastically with the basil. I didn't have canned marzano tomatoes on hand (which might have made it even better!) but I subbed with fresh ones. I didn't use the red pepper, because I liked the sweeter taste. Fantastic over spaghetti squash with parm. Wow!

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    Nutritional Facts for San Marzano Tomato-Basil Sauce

    Serving Size: 1 (120 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 69.8
    Calories from Fat 31
    Total Fat 3.5 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 110.8 mg
    Total Carbohydrate 8.2 g
    Dietary Fiber 1.3 g
    Sugars 3.8 g
    Protein 1.2 g


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