San Marzano Tomato-Basil Sauce
Ready In: 55 mins
Serves: 4-5
Ingredients
- 1 (12 ounce) can whole 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
- salt
- ground black pepper
- 1⁄2 red pepper (optional)
Directions
- 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!
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