San Marzano Tomatoes Sauce
Easy homemade tomato sauce recipe made with the best tomatoes! San Marzano tomatoes are prized for their fleshy inside, minimal seeds, and balanced flavor, making them ideal for using in tomato sauce.
Servings: 5 servings
Calories: 458kcal
Ingredients
- 2 cups Italian canned whole peeled San Marzano DOP tomatoes with juices see note (1- 14 to 16 ounce can)
- ¼ cup extra virgin olive oil
- ⅓ cup grated onion about half a small onion
- ⅓ cup grated carrots about 1 large carrot
- ⅓ cup grated celery about 2 ribs of celery
- Kosher salt to taste
- Freshly cracked black pepper to taste
- ¾ teaspoon dried thyme or oregano
- 1 pound dried pasta like penne, rigatoni, or your favorite pasta shape.
- Top with freshly grated authentic Parmigiano Reggiano and julienned fresh basil optional
Instructions
- Prep vegetables: Grate the vegetables using the medium sized holes of a box grater. Alternatively, chop vegetables into fine pieces with a knife or pulse in a food processor using the s-shaped chopping blade until the vegetables are in tiny pieces.
- Sauté vegetables: Place a large sauté pan on the stove, pour in the oil, and turn heat to medium. Add the grated vegetables, and stir to coat the vegetables in oil. Continue stirring occasionally. Sauté until vegetables are softened and slightly golden brown, about 15 minutes.
- Purée tomatoes: Purée canned tomatoes and their juices with a blender or food processor until the tomatoes are almost smooth but still have a little texture.
- Simmer: Pour the tomato purée into the pan with the vegetables, and add 2 large pinches of salt and thyme or oregano. Stir to combine with the vegetables. Cook at simmer for about 20 minutes, stirring occasionally, until the tomatoes turn a darker shade of red and reduce a bit. The finished sauce is a luxurious thickened tomato sauce with tiny chunks of vegetables. Add several grinds of freshly cracked black pepper and stir. Taste for salt and add more if needed.
- Meanwhile, cook the pasta in a large pot of salted water until pasta is al dente (cooked but firm), and follow the directions on the package. Once the pasta is cooked, remove 1 cup of pasta water and set aside. Then drain pasta.
- Toss the pasta and sauce in the pot on a low heat. Make sure the pasta is coated in sauce and that the noodles remain moist and saucy- Add a little pasta water if needed. Stir to coat and let the noodles absorb a little of the sauce, about a minute or so.
- Serve hot. Sprinkle with grated Parmigiano Reggiano cheese and julienned fresh basil, if desired.
Notes
- For best results, use a can of San Marzano DOP tomatoes grown in the Italian provinces of Naples, Salerno and Avellino. The label must say "Pomodoro San Marzano Dell'Agro Sarnese-Nocerino DOP tomatoes" to be authentic Italian San Marzano DOP tomatoes, and must include the two official seals on the can.
- For best results, pair the sauce with a good quality Italian dried pasta likeRustichella d'Abruzzo or Montebello.
- How to store: Store sauce in an airtight container in the refrigerator for 4-5 days.
- How to freeze: Freeze in an airtight container for up to 6 months.
Nutrition
Calories: 458kcal | Carbohydrates: 74g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 387mg | Potassium: 445mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1574IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 2mg