Quick San Marzano Tomato Sauce
User Reviews
5
6 reviews
Excellent
-
Cook Time
15 mins
-
Total Time
15 mins
-
Servings
4 cups
-
Calories
91 kcal
-
Course
Condiments
-
Cuisine
Italian
Quick San Marzano Tomato Sauce
Report
A quick and easy Italian tomato sauce that rivals Nonna's!
Share:
Ingredients
- 3 Tbsp extra virgin olive oil
- 2 cloves garlic crushed
- 28 ounces whole San Marzano tomatoes canned
- kosher salt
optional ingredients
- white wine vinegar or red wine vinegar
- basil dried or fresh herbs
- thyme
- rosemary
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
