San Marzano Tomato Sauce - Homemade

I thought I'd show everyone how I make my family's favorite pasta sauce. I use this sauce for everything - pizza, spaghetti, lasagna, stuffed shells, eggplant/chicken/veal parmesan, meat sauce.

I even use it as a base for my chili.


I start with a huge can of San Marzano Tomatoes. They are, without question, the very best. This particular brand is Cento (Muir Glen canned tomatoes are also excellent). The absolute best place to buy these tomatoes is at Costco. This huge 6lb can is only $3.79.


You'll need to chop up one huge onion (yes, another item I buy in bulk at Costco)
Chop 5-6 big cloves of garlic too!


You want to puree the tomatoes - leave them a little chunky if you like, but I have to be careful because I have a picky eater who won't touch anything if he sees tomato chunks in. If I'm in a hurry, I'll do this in a blender or food processor.


If the kids are around, they like to help me crank the tomatoes through a food mill. It's fun, but you need to supervise because the food mill/bowl combo is top heavy and can spill easily (better yet, use a flat bottomed saucepan instead).

Either way works fine and you end up with pureed tomatoes that look like this. Set them aside for now.

Okay, in a large, heavy-bottomed sauce pan over med-high heat, saute the onions in olive oil until they are nice and caramelized. I often use leftover oil from jarred sun-dried tomatoes... it has a really nice flavor and there's no sense in throwing it away.

Don't forget to add 1/2 teaspoon each of kosher salt and pepper. You have to season every step of the way.

See how nice and brown they're getting. These onions are going to add an incredible depth of flavor to your sauce.


Now you can add your chopped garlic. Don't add it sooner than now or it will burn and taste bitter. Saute the garlic with the onions for just about a minute. Stir well and don't let the garlic burn. As soon as you start to smell that wonderful garlicy aroma...

...add the whole can of tomato paste; stirring constantly for 3-5 minutes until the tomato paste darkens and starts to caramelize (again, adding an incredible depth of flavor).

Here's a little tip - keep a cup of water (or a splash of red wine) near the stove top. The minute you notice any spots getting too brown - like you see here at 10 O'clock...

...add a splash or two (excuse the steam). It will bubble up and dissolve the spot and keep your food from burning.

See - the dark spot is all gone and nothing has burned.
:)

Okay, time to add the reserved tomato puree and the remaining ingredients (except the fresh basil). Simmer for about an hour. Remove the bay leaves. Add the fresh basil just before serving.

I hope you'll give this sauce a try.
Enjoy!

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Designs by Gollum.

San Marzano Pasta Sauce
makes about 12 cups - enough to feel a big Italian family with plenty of leftovers!

2-3 tbsp olive oil
1 jumbo onion, diced
5-6 garlic cloves (pressed, crushed, or minced)
1/2 tsp salt (or half as much table salt)
1/2 tsp pepper

6 oz can tomato paste
6 lb can San Marzano whole tomatoes (pureed until smooth in food processor, blender, or food mill)
3 tbsp dried parsley
4 dried bay leaves
1 tsp dried oregano
1 tsp dried basil
1 tsp kosher salt (or half as much table salt)
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes (kids might find this amount a tad spicy - adults usually love it - I double it)
*Fresh basil, chopped or torn (as much as you like, but don't add until serving)

Over med-high heat, saute onions, 1/2 tsp salt, and 1/2 tsp pepper in olive oil until caramelized (I save the leftover oil from jarred sun-dried tomatoes to use for things like this). Add garlic and saute for 1 minute. Add tomato paste and caramelize for 3-5 minutes; stirring constantly. Add pureed tomatoes, bay leaves, dried oregano, dried basil (don't add the fresh basil yet), red pepper flakes, 1 tsp kosher salt, and 1/2 tsp pepper; stir to combine. Simmer on low for about an hour. Remove bay leaves. Add fresh basil just before serving.

Note: you can simmer this sauce longer if you like, but you don't need to. I like to add Italian sausages, or ground beef that has been browned with lots of onion and garlic. If you happen to have a rind of Parmesan cheese leftover, throw that in too (it won't really melt into the sauce, but it will add a lot of great flavor).