Quick San Marzano Tomato Sauce

Name: Quick San Marzano Tomato Sauce
Cook time: 15 min
Total time: 15 min
Yield: 4 cups
Ingredients: 3 Tbsp extra virgin olive oil; 2 cloves garlic, crushed; 28 ounces canned whole San Marzano Tomatoes; kosher salt; white or red wine vinegar; dried or fresh herbs such as basil, thyme, rosemary

User Reviews

5.0

9 reviews

Excellent

Cook Time
mins
Total Time
15 mins
Servings
4 cups
Calories
91 kcal
Course
Condiments
Cuisine
Italian

Quick San Marzano Tomato Sauce

Julie Valencia

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A quick and easy Italian tomato sauce that rivals Nonna's!

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Ingredients

Servings

3 Tbsp extra virgin olive oil
2 cloves garlic, crushed
28 ounces canned whole San Marzano Tomatoes
kosher salt

optional ingredients

white or red wine vinegar
dried or fresh herbs such as basil, thyme, rosemary

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Instructions

Heat the olive oil over medium heat and saute the garlic for a couple of minutes, stirring almost constantly.
Add the canned tomatoes and bring to a bubble. Turn down the heat and simmer, breaking apart the tomatoes with the back of your spoon, for about 15 minutes. Stir occasionally so nothing scorches on the bottom of the pan.
Taste your sauce and add salt to taste. Add some vinegar if you'd like a pop of acidity (I did.)
Use an immersion blender to blend the sauce to your desired consistency. If you would like to add herbs, either fresh or dried, add them now and blend them into the sauce.
Use the sauce right away or let cool and refrigerate. It will keep in the refrigerator for up to a week, and in the freezer for 3-4 months.

Notes

To make this sauce with fresh plum tomatoes from your garden
Rinse the tomatoes thoroughly under cool running water to remove any dirt or debris.
Use a sharp knife to remove the tough stem and core from the top of each tomato.
On the bottom of each tomato, make a shallow "X" shape with your knife. This will help loosen the skin during blanching.
Fill a large pot with water and bring it to a rolling boil.
Carefully drop the cored and scored tomatoes into the boiling water. Allow them to blanch for about 30 seconds to 1 minute.
Using a slotted spoon, remove the tomatoes from the boiling water and immediately plunge them into a bowl of ice water. This shock of cold water will stop the cooking process and make it easier to peel off the skins.
Once the tomatoes are cool, you can easily peel off the skin starting from where you made the "X" mark.
Rinse the tomatoes thoroughly under cool running water to remove any dirt or debris.
Use a sharp knife to remove the tough stem and core from the top of each tomato.
On the bottom of each tomato, make a shallow "X" shape with your knife. This will help loosen the skin during blanching.
Fill a large pot with water and bring it to a rolling boil.
Carefully drop the cored and scored tomatoes into the boiling water. Allow them to blanch for about 30 seconds to 1 minute.
Using a slotted spoon, remove the tomatoes from the boiling water and immediately plunge them into a bowl of ice water. This shock of cold water will stop the cooking process and make it easier to peel off the skins.
Once the tomatoes are cool, you can easily peel off the skin starting from where you made the "X" mark.
Proceed with the above recipe.

Nutrition Information

Show Details

Calories 91kcal (5%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 150mg (6%) Potassium 336mg (10%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 244IU (5%) Vitamin C 11mg (12%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4cups

Amount Per Serving

Calories 91 kcal

% Daily Value*

Calories	91kcal	5%
Carbohydrates	9g	3%
Protein	2g	4%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Sodium	150mg	6%
Potassium	336mg	7%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	244IU	5%
Vitamin C	11mg	12%
Calcium	40mg	4%
Iron	2mg	11%