San Marzano Pasta Sauce is a rich, savory and somewhat sweeter flavor than other tomato sauces. This is due to the Italian beauty, the San Marzano tomato, which hails from the base of Mt. Vesuvius.
A taste of Italy in your own kitchen! San Marzano tomatoes make the most authentic pasta sauce.
- 2 28 oz. cans San Marzano Italian Tomatoes whole or diced
- 1 can tomato paste
- 1 tablespoon olive oil good quality
- 1 cup onion finely chopped
- 4 cloves garlic finely chopped
- 1 teaspoon nutmeg ground
- 1 15 oz. can beef broth
- 2 tablespoons Italian herbs dried - OR -
- 1/4 teaspoon of each: parsley, thyme, oregano, rosemary, sage and marjoram SEE RECIPE NOTES
- 1/2 teaspoon salt -or to taste
- 1/2 teaspoon pepper -or to taste
- 1 teaspoon crushed red pepper optional
In a dutch oven, on medium temperature, add oil and onion; saute until onions are translucent
Puree tomatoes in food processor to desired consistency
Add pureed tomatoes to onions
Allow tomatoes to cook down for about 10 minutes then add broth and tomato paste
**If using dried herbs, add them now, along with the garlic and nutmeg
**If using fresh herbs, just add garlic and nutmeg for now
Allow sauce to simmer for 15 minutes; taste and season with salt and pepper;
Add fresh herbs and allow to cook for 5 minutes
Serve over warm pasta or refrigerate up to 5 days
- San Marzano tomatoes are so mild and flavorful, you could really do without any herbs if you prefer.
- Do not cook tomatoes in a cast iron skillet; the acidity interferes with the iron and gives off an unpleasant flavor.
- Fresh herbs make a big difference in most recipes, but if you're garden hasn't bloomed yet, dried will work as well. The ratio of fresh to dried is 3:1. If a recipe calls for 3 tablespoons of fresh, you'll need 1 teaspoon of dried (3 teaspoons = 1 tablespoon).
- Dried herbs are more potent than fresh, thus the 3:1 ratio. You'll want to add fresh herbs at the end of the cooking time; add dried at the beginning of cooking time.