Main Dishes

San Marzano Marinara Sauce


Tomato sauce made with San Marzano tomatoes. This is the type of sauce that makes your salivary glands hurt because the sauce is so flavorful.

Canned San Marzano Tomatoes in Purée - 6lb 10oz (available at Costco or most supermarkets)
12 Cloves Garlic
1 large onion
red wine vinegar - 3tsp
granulated sugar - 1tsp
Salt - to taste
This tomato sauce uses San Marzano tomatoes. These tomatoes are the best tomatoes to use in any tomato sauce in my opinion. I was told by the former executive chef for Disney that the volcanic soil they are grown in makes them the tastiest tomatoes in the world. Boy was he right.... This sauce may seem too simple, but believe me when I say "Less is more". If you would like to experiment, simply take a small amount out of the big pot and put in a small pot. Then add a small amount of the vinegar, sugar, and salt to make it right for you. This allows you to experiment without ruining the whole batch. Directions: 1. The tomatoes I use are from Costco (6lb 10oz). They are the El Nina brand of tomato. I attached a photo. Start by de-seeding and removing any skins from the tomatoes that did not get removed already. As you de-seed them just throw them in the cooking pot. 2.Run the tomato puree and any chunks left in the can through a colander to remove the seeds. Add what comes through to the pot as well. 3. Begin simmering over low heat while you prepare the next steps. 4. Dice one large onion of whatever type you choose. Sauté in 3 teaspoons olive oil until transparent. Then add to the pot 5. Dice 6 cloves of garlic. Sauté in 2 teaspoons olive oil for approximately 1-2 minutes. Do not let them turn brown as it reduces the flavor you are looking for. Once you smell a really heavy garlic scent from the pan you have about 10-20 seconds to take them off. 6. Add 1.5 tsp red wine vinegar. (This will add to the tart flavor) 7. Add 0.5 tsp granulated sugar (optional) (to counteract the acidity in the vinegar a little) 8. Add salt to taste. Note: The salt seems to add Sooo much to the acidic flavor of the sauce. Without the salt the sauce will taste rather bland. Add 2tsp at a time and allow to simmer for a bit to let it blend in before you re-taste. 8. Simmer everything in the pot for approximately 4hrs to allow the tomatoes to break down and the flavors to blend together well. 9. Run the tomato sauce through a food processor if you want to thin it up a bit (optional) 10. Add any meat such as browned hamburger, Italian sausage, or meatballs when you serve. For some reason it will allow the tomato sauce to hold that acidic flavor if you serve meat separately (optional).


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