San Marzano Tomato-Basil Sauce

Recipe by balpa
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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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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