San Marzano Sauce
San Marzano tomatoes are the best-kept secret of the Italian cuisine. A san Marzano sauce from scratch is way more flavorful and rich than a regular tomato sauce.
Servings: 6 portions
Calories: 89kcal
Equipment
- 1 Saucepan
Ingredients
- 10 - 12 san Marzano tomatoes (or 3 medium cans)
- 5 garlic cloves minced
- 2 tbsp olive oil
- 4 tbsp fresh basil (note 1)
- 1 tbsp fresh oregano (note 2)
- 1 tbsp fresh thyme (note 3)
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- If using fresh tomatoes, boil them for 7 - 10 minutes until the skin starts to peel. Let them cool and peel them manually.
- Crush the tomatoes with your hand (either fresh or canned). Avoid using a blender because we want the texture of the pulp.
- In a big pot over medium-low heat toss the garlic and the olive oil. Cook for 1 minute until it starts to get fragrant. Be careful of not burning the garlic.
- Add the crushed tomatoes, the sugar, and all the herbs finely chopped. Simmer for 10 minutes. You can adjust by simmering for longer for a thicker sauce or adding a little water if it's too thick for you.
- Adjust salt and pepper to taste and serve.
Notes
- If you use dry basil, just add 1 tbsp
- If you use dry oregano, just add 1 tsp
- If you use dry thyme, just add 1 tsp
Nutrition
Calories: 89kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 524mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1848IU | Vitamin C: 32mg | Calcium: 48mg | Iron: 1mg