Fresh San Marzano Tomato Sauce
Fresh San Marzano tomatoes are a gift to sauce-making—low in seeds, naturally sweet, and velvety when cooked down. Here’s a from-scratch tomato sauce that lets their flavor shine without overcomplication, and you can either eat it right away, or freeze it for serving later! There are some steps to getting the peels off the tomatoes first, but after that, it’s clear sailing!
Ingredients
- 1.5 kg fresh San Marzano tomatoes (3-4lbs)
- 2 tbsp olive oil
- 2 tbs butter (not margarine!)
- 3–4 cloves, finely minced
- ½ cup tomato purée (optional, for added body)
- ¼ cup red wine or sherry (optional, for depth)
- 2 tsp dried oregano, or 3 tsp fresh, cut fine
- 2 tsp sea salt
- 1 cup fresh basil leaves
Instructions
- Prep Tomatoes:
- Wash and score the bottoms with a shallow “X”.
- Boil in salted water for 10 minutes, then plunge into ice water.
- Peel skins, deseed, and set aside the pulp.
- Sauté Aromatics:
- Heat olive oil and butter in a skillet. Add minced garlic and sauté briefly on low heat.
- Build the Sauce:
- Add peeled tomato pulp and sauté for a few minutes.
- Splash in wine (if using) and cook until alcohol evaporates.
- Stir in tomato purée, oregano, and salt. Add 1 cup water.
- Blend & Simmer:
- Use an immersion blender to break down large chunks (or chop beforehand).
- Simmer until thickened to your liking—about 30–40 minutes.
- Finish with Basil, sprinkle Asiago on too
- Stir in fresh basil and adjust seasoning. Serve warm or cool and freeze for up to 3 months.
