This quick marinara sauce is fresh, bright, sweet and spicy. A few left behind won't hurt. It is by far the best tomato sauce I have ever had! Let simmer. I’m Italian, and I’ve made sauce with just about any tomato I can get my hands on, but this year we grew San Marzano tomatoes for the first time. This label ensures that the tomatoes are both the San Marzano variety and were grown in the San Marzano region of Italy, as well as a few other regulations. The quality of the tomato is important. This is the classic Italian marinara sauce.It’s a simple, light, fresh tomato sauce, made from San Marzano tomatoes and fresh basil.You can use this sauce for everything from spaghetti and meatballs to ravioli made from fresh pasta to a base for your Sunday gravy. But just out of the blues, I recently spotted fresh San Marzano tomatoes in my supermarket which is sourced from a local farmer specialized for rare vegetables. It’s ready in 30 minutes and can be frozen for later! If you want, look for the D.O.P. Saute garlic in olive oil: Saute your minced garlic for 30 to 60 seconds on medium heat – constantly stirring. So there will be sauce. 1/2 and run the tomatoes through a food processor or blender. Marinara sauce is an extremely simple recipe to make. Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. blanch and peal the tomotoes. Pass the tomato sauce through a food mill, or puree in a food processor. Add oregano, basil, salt and pepper. Add the tomatoes and their juices and bring to a boil. Don't worry if you miss some. I am cooking your recipe now. Now I can’t wait for more San Marzano tomatoes to ripen in my garden so that I can make some more. Cook the tomatoes in salted boiling water for about 10 minutes until they are soft. Paste tomatoes are the preferred variety here. San Marzano tomatoes is a type of Italian plum tomato, originating form the town of San Marzano sul Sarno, near Naples in southern Italy. Remove the saute pan from the heat and pour the garlic mixture into the large pot with the tomatoes. If you happen to be growing San Marzano Pomodoro tomatoes in your garden – definitely use those! All Rights Reserved. Of all the popular Italian sauces to dress pasta and pizzas, the classic marinara is likely the most well known. YES. Cook the onion 3-4 minutes, stirring occasionally, until softened and translucent. Stir occasionally, mashing any large pieces of San Marzano tomatoes are thinner than Roma tomatoes (a common variety of tomato), with a pointed end. They bear thick flesh with few seeds, making them ideal for canning and cooking. You can store them in freezer for upto 3 months. If it was summer and I still had my incredibly fruitful San Marzano tomato plants in the garden, I’d probably use fresh tomatoes to make this recipe. 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