My family’s beloved San Marzano Tomato Sauce. This luscious red sauce is simmered for several hours to develop the richest taste. It’s filled with fresh herbs, authentic Italian flavors, and the most inviting aroma. Easily the best tomato sauce I’ve ever had! Show
From my family to yours. This Italian gravy recipe is quite special because it was the very first recipe my mom ever taught me how to make. It was the very beginning of my love for food. For years this sauce has brought my loud, bold, and very loving family together and has been a part of many memorable family dinners. When you make this homemade pasta sauce you will find the results are luscious, rich, developed in flavor, and is the perfect sauce to compliment your favorite Italian dishes! Although tomato sauce is quite simple, using quality ingredients matters. And letting your sauce cook low and slow for hours will give you the most beautifully rich and savory sauce you’ve ever had. The first steps for making this sauce… put on some Frank Sinatra, grab a glass of vino, and enjoy the sweet aroma of simmering tomatoes & garlic. ‘Cause, that’s amore! Ingredients NeededYou’ll need just a handful of pantry items and fresh herbs to make this recipe happen. Here’s the full list: canned San Marzano plum tomatoes, garlic cloves, quality tomato paste, olive oil, salt & black pepper, and fresh herbs – basil, oregano, and thyme if desired. Why are San Marzano tomatoes the best?San Marzano tomatoes first originated in Naples, Italy. They are not just a staple in my family’s recipes, but are considered to be the best tomatoes in the world to use in sauces! These tomatoes are set apart from others because of their rich, sweet flavor and lower acidity. They are also known to have a thicker consistency compared to other canned plum tomatoes. Take an extra step and use DOP-certified tomatoes – usually visible on the front or the back of the can. This is a protective seal that guarantees authenticity. How to Make San Marzano Tomato Sauce
Tips for Success
Our favorite hand-held blenderMake Your Sauce Smooth in SecondsI love a sauce with texture – but if you prefer a smooth sauce consistency we love using this hand-held immersion blender to make this happen in seconds! It's much safer than transferring hot sauce to a blender and is the easiest tool to use. The blender is one of my moms favorite kitchen tools! It's great for creaming sauces, soups, and hot drinks. Buy Now Simple Steps To Avoid an Acidic SauceUse quality tomatoes: as stated above, this is the first step to ensure your sauce is less acidic. Use quality San Marzano Italian tomatoes (which are naturally less acidic) for your sauce to be rich and sweet in flavor! Add a carrot to simmer in the sauce: this is something my mother always did and is very traditional in Italian sauces. The sweetness of the carrot releases its flavor and naturally absorbs any acidic flavors from the tomatoes. How to: remove the stem, peel the carrot skin off, and place the whole carrot into the sauce to simmer. Remove carrot once the sauce is finished. Use stainless steel: whenever making tomato sauce, it’s important to choose the right pot. My top recommendations for sauce are stainless steel. Any other pot like non-stick or cast iron can cause the acid in the tomatoes to mix with the metal and results in an unpleasant metallic taste. Tips for Storing Leftovers & FreezingStore & keep fresh: Let sauce cool to room temperature then store in an airtight container or glass jars. Chill in the refrigerator for up to 5-7 days. How to freeze: First, let the sauce cool to room temperature – then store in an airtight container or freezer-friendly ziplock bag. Freeze for up to 3 months. Our Favorite Ways to Serve it Up:
I hope you love this homemade tomato sauce just as much as we do! It’s a staple for complimenting my favorite Italian recipes – especially around the holidays. Serve with your favorite crusty french bread for perfection! If you’re looking for a red sauce made with fresh tomatoes – you’ll love our Fresh Tomato Sauce recipe!Got Pinterest? Pin this recipe to your Pinterest boards! If you tried this San Marzano Tomato Sauce recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content. A famous family recipe – San Marzano Tomato Sauce. A luscious red sauce simmered for several hours to develop the most rich and hearty tomato sauce. Fresh herbs, authentic Italian flavors, and the most inviting aroma. Easily the best tomato sauce I’ve ever had! From my family to yours. Servings 10 servings Prep Time: 5 mins Cook Time: 4 hrs Total Time: 4 hrs 5 mins Course: Main Course, Side Dish Cuisine: Italian Tags: homemade tomato sauce, italian sauce, marinara sauce, san marzano tomato sauce Freezer Friendly: Yes Calories: 63 kcal
Do you have to peel tomatoes to make spaghetti sauce?In a salad or sandwich, you don't need peeled tomatoes. If you're making a fresh tomato sauce or stewed tomatoes, the tomatoes should be peeled, cored, and seeded. The result will be a smoother sauce without any seeds, core, or peel in it. Don't worry, it's an easy and quick process.
Is tomato sauce really Italian?Tomato sauce is first referenced in the Italian cookbook Lo Scalco alla Moderna (The Modern Steward), written by Italian chef Antonio Latini in 1692. Meanwhile, a recipe for pasta with tomato sauce appears in the 1790 cookbook, L'Apicio Moderno, by chef Francesco Leonardi.
What are the best tomatoes to make Italian sauce?Top 5 Tomatoes for an Italian Sauce from Scratch. Roma. This plum tomato is fleshy and meaty enough to give you the substance you need for your sauce. ... . San Marzano. These tomatoes originated in the mother country and are a deep red color. ... . Viva Italia. ... . Amish Paste. ... . Super Italian Paste.. What is tomato sauce in Italy?What the world calls pasta sauce, in Italian, we call it "salsa al pomodoro" or "sugo al pomodoro". Growing up in an Italian kitchen, my mum would prepare it at least 3-to 4 times a week, so for me making this sauce is really easy.
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