A famous family recipe -- San Marzano Tomato Sauce also called"Italian gravy". This red sauce is simmered to create the hearty and rich flavor. Fresh herbs, authentic flavors, and the aroma that is inviting. !
From my family to yours.
From my family to yours.
INGREDIENTS
- 8 cloves minced garlic
- 2 tbsp extra-virgin olive oil
- 5 28oz cans San Marzano Peeled Tomatoes
- 2 tbsp amore sun-dried tomato paste
- 1/2 tsp (each) salt & black pepper
- 3 Tbsp fresh basil (for dried basil - 1 Tbsp)
- 2 Tbsp fresh oregano (for dried oregano - 2 tsp)
- 1 Tbsp fresh thyme (for dried thyme - 1 tsp)
Directions
Notes
Use San Marzano Peeled Tomatoes: to produce a perfect tomato sauce that you need San Marzanos. These tomatoes are acidic, richer, and sweeter in taste, and give your sauce a consistency.
Use Amore Sun-Dried Tomato Paste: as opposed to using normal tomato paste, my family loves to use this sun-dried tomato paste for it is thickening factor and additional added depth of flavor.
Insert a Parmesan rind: when you get a block of parmesan cheese - save/freeze your cheese rind for recipes such as this! It. The rind will not melt (though it is going to get soft); it will just sit on your own soup or sauce and infuse it with additional umami and savor.
Fresh Herbs vs Dried Herb Measurements: Because dried herbs are usually more potent and more concentrated than fresh herbs, you will need less -- typically 3 times the quantity of fresh herbs as dry. By way of instance, because this recipe calls for two teaspoons of dried Oregano, you would need 2 Tablespoons of fresh peppermint (because 3 tsp equal 1 tbsp ).
Storing & Freezing Instructions
Shop & maintain fresh: Let sauce cool to room temperature then store in an airtight container or glass jars. Chill in fridge.
How to freeze: First, allow the sauce cool to room temperature - then keep in an airtight container or ziplock freezer bag. Freeze for up to 3 to 4 weeks
- In a large pot on medium heat saute garlic in olive oil for 30-60 minutes - stir. Garlic can burn in this procedure.
- Add San Marzano tomatoes. Add tomato paste, salt & pepper. Mix, and pay on low heat for 4-6 hours. Stir occasionally to prevent burning.
- The tomatoes will break down as they cook and lead to a more chunky sauce. You can use a instrument that is hand-puree or move to a blender that is high-powdered if you want a smooth sauce.
- When sauce is completed mix. Serve with chicken parmesan, or your favorite pasta, lasagna.
Notes
Use San Marzano Peeled Tomatoes: to produce a perfect tomato sauce that you need San Marzanos. These tomatoes are acidic, richer, and sweeter in taste, and give your sauce a consistency.
Use Amore Sun-Dried Tomato Paste: as opposed to using normal tomato paste, my family loves to use this sun-dried tomato paste for it is thickening factor and additional added depth of flavor.
Insert a Parmesan rind: when you get a block of parmesan cheese - save/freeze your cheese rind for recipes such as this! It. The rind will not melt (though it is going to get soft); it will just sit on your own soup or sauce and infuse it with additional umami and savor.
Fresh Herbs vs Dried Herb Measurements: Because dried herbs are usually more potent and more concentrated than fresh herbs, you will need less -- typically 3 times the quantity of fresh herbs as dry. By way of instance, because this recipe calls for two teaspoons of dried Oregano, you would need 2 Tablespoons of fresh peppermint (because 3 tsp equal 1 tbsp ).
Storing & Freezing Instructions
Shop & maintain fresh: Let sauce cool to room temperature then store in an airtight container or glass jars. Chill in fridge.
How to freeze: First, allow the sauce cool to room temperature - then keep in an airtight container or ziplock freezer bag. Freeze for up to 3 to 4 weeks