San Marzano Tomato Sauce
San Marzano Tomato Sauce Recipe from Scratch
Equipment
- Heavy-Bottomed Dutch Oven or Large Saucepan
- Blender
- Chefs Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 1 Medium Onion finely diced
- 3/4 bulb Garlic coarsely minced
- 1/2 cup Extra Virgin Olive Oil
- 1/2 tsp Dried Crushed Chilis
- 1 cup White Wine
- 1 can San Marzano Whole Peeled Tomatoes 28 oz
- 1 1/2 tsp Salt adjust to taste
- 1/2 tsp Black Pepper freshly ground
- 10-14 Fresh Basil Leaves torn
Instructions
- Open the 1 can San Marzano Whole Peeled Tomatoes and puree in a blender until smooth. Set aside.
- Peel and finely dice 1 Medium Onion. Set aside.
- Break apart 3/4 bulb Garlic into individual cloves. Crush each lightly with the flat side of your knife and remove the peel. That light crush opens up the clove so when you slice through it, it falls apart into a natural coarse mince without any extra work.
- Set a large heavy-bottomed pan or dutch oven over medium heat. Once up to temperature, add the 1/2 cup Extra Virgin Olive Oil and 1/2 tsp Dried Crushed Chilis together. You should see them bubble gently.
- Add the diced onion and reduce to a low-medium flame. Cook, stirring occasionally, until softened and starting to turn translucent, around 5 minutes. You want sweetness, not color.
- Add the garlic, reduce to a low flame, and continue cooking for another 5 minutes until fragrant and fully infused into the oil. No color on the garlic.
- Increase to a high flame and pour in the 1 cup White Wine. Stir occasionally and let it boil off until all the liquid is gone, around 10 minutes. What's left is the oil, the concentrated aromatics, and the depth the wine left behind.
- Add the pureed tomatoes immediately and stir to fully incorporate. Season with 1 1/2 tsp Salt and 1/2 tsp Black Pepper. Bring to a boil, then reduce to a low simmer.
- Simmer uncovered for about 5 minutes until the oil has fully emulsified into the tomatoes. The sauce should look glossy with a smooth, cohesive texture.
- Tear 10-14 Fresh Basil Leaves and add them to the sauce about 45 seconds before pulling off the heat or adding your al dente pasta to finish cooking directly in the sauce.