San Marzano Sauce (Classic Marinara)
User Reviews
5
San Marzano Sauce (Classic Marinara)
Description
The Classic San Marzano Sauce starts with whole San Marzano tomatoes, fresh or canned, combined with water and brought together with olive oil sautéed garlic. The sauce includes sea salt and a pinch of red chili flakes for mild heat, with a sprig of fresh basil added for herbal aroma. If fresh basil is unavailable, dried oregano can be substituted.
The tomatoes are gently simmered with the garlic and oil mixture over medium heat until the sauce thickens and water evaporates, about 15 to 20 minutes. This slow simmer allows the flavors to blend and the garlic to infuse the sauce. The basil wilts and is gently folded into the sauce to distribute flavor without overwhelming it.
San Marzano tomatoes, known for their thicker flesh and lower juice content, produce a denser sauce with less liquid than juicier tomato varieties. Adjusting water content is recommended based on tomato type. The sauce's bright tomato flavor and subtle spice make it versatile for many uses in home cooking.
When using fresh tomatoes, peeling can smooth the sauce texture. This can be done by blanching and peeling before cooking or by blending the cooked sauce. Choosing a suitably sized pan, like a 12" skillet or a heavy Dutch oven, helps manage the volume during cooking.
Ingredients
- 2 pounds San Marzano Tomatoes or swap other varieties of Roma tomatoes, fresh or 28oz canned whole
- 1 cup water
- ¼ cup olive oil
- 7 garlic cloves, diced
- 1 teaspoon sea salt plus more to taste
- ¼ teaspoon red chili flakes
- 1 basil Or sub ¼ tsp dried oregano, plus more to taste, sprig, still on stem
Instructions
- For Fresh Tomatoes:Roughly dice tomatoes. Add to a large bowl with 1 cup water and set aside.For Canned Tomatoes:Add tomatoes to a large bowl, and crush with your hands. Add 1 cup water and set aside.
- Add the oil and garlic to a large, shallow pan. (Use a 12" pan or larger, see recipe notes.)Heat the garlic over medium-low heat, until it begins to sizzle.
- When the garlic is sizzling, but before it begins to toast, add the tomatoes and water. Some small pieces of garlic will likely begin to toast before you add the tomatoes, and that's okay.Increase the heat to medium.
- Add the salt and chili flakes. Set the sprig of basil on top of the tomatoes, but do not submerge it.If you don't have access to fresh basil, sprinkle oregano in the tomato mixture instead.
- When the tomatoes begin to simmer, the basil will wilt. When it is completely wilted, gently push it down into the sauce.
- Simmer the tomatoes for 15-20 minutes, or until most of the water has evaporated and the sauce has thickened.Taste the sauce, and add more chili flakes or salt if desired. If you swapped oregano for basil, add more oregano if desired. Simmer 1-2 more minutes if you added more seasoning.Remove the sprig of basil from the sauce.Serve immediately along with fresh pasta or on pizza, or refrigerate and use within 4-6 days, or freeze and use within a year.
Notes
- This recipe yields about 2 cups of marinara sauce.
- If fresh tomatoes are used, consider peeling them by blanching to create a smoother sauce.
- For an even smoother texture, blend the sauce after cooking to incorporate tomato peels.
- San Marzano and other Roma tomatoes are preferred for their thicker flesh; juicier varieties may require less added water.
- A heavy pan such as a Dutch oven or a 12" skillet works best to cook the volume of sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people (½ cup servings)
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 599mg | 25% |
| Potassium | 559mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1926IU | 39% |
| Vitamin C | 33mg | 37% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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