san marzano

 Forget jarred sauces when you can easily make an incredible Homemade San Marzano Marinara at home. Sautéed onions and garlic simmer with San Marzano Tomatoes and wine for hours and is finished off with a plethora of fresh herbs. This recipe yields 10 cups of sauce.

Homemade San Marzano Marinara

olive oil

onion

garlic,

tomato paste

chianti

(28 ounce) cans whole peeled San Marzano Tomatoes

cheese

basil,

oregano

thyme leaves

kosher salt, (about 1-1/2 to 2 teaspoons)

black pepper,

Add olive oil, onions and whole garlic cloves...

Add olive oil, onions and whole garlic cloves with pinch of kosher salt to a deep sided pan or dutch oven.

Saute over medium heat until the onions are...

Saute over medium heat until the onions are soft and translucent and garlic is golden in spots. Remove the garlic to a clean dish and set off to the side.

To the onions, add the tomato paste. Stir...

To the onions, add the tomato paste. Stir and cook for 1 minute before pouring in the wine. Stir and cook for 1 to 2 minutes or until reduced.

Next add in whole tomatoes, parmesan rind and...

Next add in whole tomatoes, parmesan rind and grate in the garlic cloves. Stir to combine, smashing a few of the tomatoes with the back of your spatula.

Cover and simmer the sauce over low heat...

Cover and simmer the sauce over low heat for 2 hours, or up to 4 hours. Stirring ocassionally.

Remove the parmesan rind before using a handheld...

Remove the parmesan rind before using a handheld blender and pureeing until smooth.

When sauce is smooth, stir in basil, oregano...

When sauce is smooth, stir in basil, oregano and thyme. Seasoning with salt to taste.

It's like lasagne, but just a bit different.

Evelyns Baked Lasagne Casserole

½ lb fusilli pasta

mushrooms (chopped)

red peppers (chopped)

green peppers (chopped)

onions

garlic

vegetable oil

lb Italian sausage (approx. 3-4)

tomato (diced)

basil

tomato (preferably San Marzano)

water

salt and pepper

16 oz cottage cheese

parsley

parmesan reggiano (grated)

baby spinach (stemmed & chopped)

mozzarella (divided in half)

Cook pasta al dente in salted water. Drain and rinse in cold water.

Sauté vegetables and oregano in 1½ tbsp vegetable oil. Set aside.

De-case sausage and fry until it is starting to brown, drain off any fat. Add fresh tomato, basil, stewed tomatoes, tomato paste and water. Simmer for 10 minutes, breaking up tomatoes.Add vegetables and pasta, stir well. Add 1 cup grated mozzarella and mix well.&nbsp;

In a bowl, mix egg, cottage cheese, parmesan and spinach. Stir well.

In a 9&quot; x 12&quot; pan, layer ½ of the meat/pasta mixture. Add all of the cottage cheese mixture and finish with the remaining meat/pasta mixture.Cook at 375℉ for 20 minutes.

Remove from oven and sprinkle with the remaining cup of grated mozzarella. Return to the oven for 10 minutes or until cheese is melted and mixture is bubbling. Let stand for 5 minutes, cut into squares and serve.

How to make a homemade pizza sauce recipe that’s sure to make pizzas taste so much better! This sauce is quick and easy to make, freezes well, and has zero mystery ingredients. 

The Best Homemade Pizza Sauce

tomatoes

red pepper flakes

garlic, pressed

sugar

salt

TOMATOES: Pour the tomatoes into a large bowl...

TOMATOES: Pour the tomatoes into a large bowl and using your hands, kitchen shears, or an immersion blender, break the tomatoes down so that they’re chunky but not completely liquid.

AROMATICS: In a medium saucepan placed over medium...

AROMATICS: In a medium saucepan placed over medium heat, heat the olive oil, grated onions, oregano, basil, and red pepper flakes. Allow them to cook for 3-4 minutes, stirring frequently so nothing sticks or burns. Add garlic and continue to cook for another 30 seconds to a minute.

SIMMER: Add the prepared tomatoes along with the...

SIMMER: Add the prepared tomatoes along with the sugar and salt. Let the sauce reach a simmer, then lower the heat to medium-low and allow the sauce to simmer for 30 minutes. Taste and adjust with additional seasonings as desired. If you like a more concentrated tomato flavor you can continue to simmer the sauce for up to 15 more minutes. Ue the sauce for pizzas immediately or allow to come to room temperature before storing in containers. 

This is my favorite, best-ever easy recipe for authentic homemade pomodoro sauce. Serve with fresh pasta or dried, gnocchi and as a base for different Italian-style dishes (chicken parmesan, sautéed veggies, soups etc). This recipe makes approximately 1 quart of spaghetti sauce, which is sufficient for 1 lb of pasta.

Authentic Pomodoro Sauce (Fresh or Canned)

lb. (1.36 kg) fresh, ripe tomatoes

garlic clove, smashed

(50 g) finely minced shallots or onions

basil leaves

Salt

lb. (450 g) dried penne or spaghetti (or fresh homemade pasta)

tbsp (30 g) unsalted butter (optional)

Parmesan cheese

tomatoes: tomatoes

are sauce

Try Butter. I love, love, love butter

Note

If using fresh tomatoes, you&#8217;ll need to blanch them first to remove the tough skins (see below). If using canned tomatoes, skip the blanching step and jump straight to cooking. You&#8217;ll need to chop them into small pieces first, and add to the pan with their juice.

Boil a large pot of water. Cut a small X on the bottom of each tomato (the skin will peel off easier). Blanch the tomatoes for 30 seconds to 1 minute. Transfer to a bowl with a slotted spoon; do not drain the pot of water. Run the tomatoes under cold water to stop the cooking process. Remove the skins with your hands- they should slip right off. Next, slice the tomatoes in half and scoop out the seeds (I do this over a bowl). Dice the tomatoes into small pieces. At this point, the blanched, chopped tomatoes can be stored in the fridge up to 4 days or frozen up to 3 months.

Save the blanching water to cook the pasta (or save it to water your plants or garden if not using right away). 

To Blanch Tomatoes:

In a large 12-inch (30 cm) skillet warm the olive oil over medium heat. Sauté the onions or shallots (if using) until soft and translucent, 5-7 minutes. Add the smashed garlic clove; cook until fragrant, 30 seconds.

Add the tomatoes to the pan. Season with salt. Give it a quick stir with a wooden spoon. Bring to a gentle boil, lower the heat and simmer until the sauce is reduced and slightly thickened, about 15-20 minutes depending on variety (the juicier the tomatoes the longer it will take to cook). Towards the end of cooking, tear the fresh basil leaves into small pieces and stir into the sauce.

To finish, remove the garlic clove. Puree the sauce with an immersion blender or regular blender to create a semi-rustic or smooth texture. Or, don&#8217;t puree at all- your choice. Your sauce. Taste and correct with more salt, if needed.

To Cook Pomodoro Sauce:

Cook the pasta according to the package instructions. Meanwhile, have your pomodoro sauce simmering and ready to go in a 12-inch pan (the pasta will finish cooking in the sauce). When the pasta is aldente, use tongs or a small strainer to transfer it into the pan. Add the butter if using, and stir well. Shave some parmesan cheese over the pasta; toss to coat. Simmer and toss for 30 seconds. Transfer your delicious pasta al pomodoro to a large serving bowl and garnish with fresh basil on top. Enjoy!

Top 4 san marzano recipes from across the web

The most viewed san marzano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade San Marzano Marinara

Evelyns Baked Lasagne Casserole

The Best Homemade Pizza Sauce

Authentic Pomodoro Sauce (Fresh or ...

Top 4 san marzano recipes from across the web

The most viewed san marzano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade San Marzano Marinara

Evelyns Baked Lasagne Casserole

The Best Homemade Pizza Sauce

Authentic Pomodoro Sauce (Fresh or ...

The most viewed san marzano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine