Made six pints of delicious marinara (some might call it pomodoro) with San Marzano tomatoes. I freeze it in old Talenti gelato containers. Once you cook this easy recipe from scratch, I promise, you will NEVER want a jar sauce again. I use La Fede S. Marzano tomatoes. Here in the U.S., it’s estimated that about 95% of brands claiming to be S. Marzano are frauds. Look for DOP and “Agro Sarnese Nocerino D.O.P.” on the label. S. Marzano tomatoes must be grown in a small region near Mount Vesuvius’ volcanic soil. Authentic tomatoes are always whole and peeled. I usually TRIPLE the recipe below and it will make about six pints. One pint is good for a pound of spaghetti, penne or rigatoni. The recipe if followed below will make about two 16 oz containers.
- 2 28oz cans San Marzano whole tomatoes
- 6 large cloves garlic sliced very thin
- 6 large cloves garlic smashed
- 1/2 cup good olive oil
- 1 tsp sea salt
- 10 basil fresh basil leaves
Crush tomatoes in a large pot. In a separate pan, heat 1/8 cup of olive oil and brown sliced garlic. After garlic is slightly browned (use low heat, do not burn, throw it out if you do) add the smashed garlic and cook for a few minutes. Mix garlic with tomatoes, add the balance of olive oil and salt. Cook on low heat for 3-4 hours (a low, slow boil is OK). Stir frequently. Remove from heat and add sliced basil and let it rest for 20-30 minutes before use. Add more salt if desired. If using right away, place 16 ounces of sauce into a saute pan and heat. Add your al dente pasta and toss for a minute. Let extra sauce cool before you jar and freeze.
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