Time 4h5m Number Of Ingredients 7 Steps:
Cook garlic: In a large pot on LOW-MEDIUM heat sauté garlic in olive oil for 30-60 seconds. Stir constantly to keep garlic from burning. Add tomatoes and simmer: pour canned tomatoes with juices in with the garlic. Add tomato paste, salt, and black pepper. Mix ingredients together, partially cover with lid - but not completely, and simmer on LOW heat for 4+ hours. Stir every so often to avoid burning. Note: if using a parmesan rind, add it in this step and let it simmer with sauce until finished. Remove and discard rind when ready to serve. For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking. Add herbs: when sauce is finished, mix in chopped fresh herbs. Season with additional salt & black pepper if needed and serve!
Yield 4 people Number Of Ingredients 11 Steps:
chop and crush garlic cloves dice onion heat oil over medium heat cook onion in oil until tender and translucent add crushed garlic cool until garlic is just golden add tomatoes including juice, crush with a spoon or potato masher add basil, herbs, red pepper OPTIONAL: Blend with immersion blender bring to a boil, stir frequently, hold for a few minutes reduce heat to simmer add wine and salt and pepper to taste add bacon fat (trust me, it really ties all the flavors together) simmer at least 60 minutes. NOTE: You can add sugar and/or little more wine if too salty or acidic
Time 55m Yield 4-5 serving(s) Number Of Ingredients 10 Steps:
Heat Extra Virgin Olive oil in heavy bottomed saucepan with a low to moderate flame (Add just enough to coat the bottom of the pan). Add chopped onion and sliced garlic to pan, mixing evenly. When the onion has turned translucent and the garlic is slightly golden you may do one of two things: If you prefer a delicate tasting sauce add just the tomatoes; If you prefer a richer, bolder sauce add half a red pepper (You may want to discard some of the pepper’s seeds). Cook the red pepper evenly on all sides, and then add the tomatoes. When you add the tomatoes raise the flame slightly. Let the tomatoes simmer for about one half an hour to forty five minutes- until most of the tomato juice has evaporated (yhe consistency will get thicker with time). When the juice has mostly evaporated add a teaspoon of Marsala wine or sugar. Add fresh basil, salt, pepper, and oregano. Cook the sauce a few more minutes longer. Serve with imported pasta (vhoose something light and not to starchy- fresh pasta is best). Garnish pasta with parmesan cheese- Bon Apetite!
Time 1h40m Yield 10-12 cups, 12 serving(s) Number Of Ingredients 7 Steps:
Open the can of Nina San Marzano tomatoes, being very careful since the large size of the can makes it awkward. The lid is very sharp be careful not to cut yourself. Pour the tomatoes into a large pot. Mash them a few times with your potato masher and set aside.Slice your garlic with a garlic slicer or use a sharp paring knife to cut very thin slices. Now you’ll need a fairly large saute pan. Heat about ¼ cup of the olive oil in the pan on medium and then add the sliced garlic. Saute only until golden brown. (Be careful not to burn it, there is nothing worse than burnt garlic. Watch your heat if it’s too hot it can burn the garlic almost instantly. If you do burn the garlic you might as well start all over again.) Then add the crushed garlic, splash with some white wine if desired and saute for just a little longer. Remove the saute pan from the heat and pour the garlic mixture into the large pot with the tomatoes. Pour in the remaining olive oil, salt and simmer uncovered for approximately 60 to 90 minutes. When the sauce has reduced to the thickness you like, remove from heat and add the freshly cut basil and stir. There is a common misconception that you should cook the family recipe for pasta sauce “all day”. Not this marinara sauce recipe!
