1/2 tsp kosher or sea salt (1/4 tsp if using table salt)
1/2 tsp pepper
6 oz can tomato paste
6 lb can san marzano whole tomatoes - puréed in blender or food processor
3 TB dried parsley
4 dried bay leaves
1 tsp dried oregano
1 tsp dried basil
1 tsp kosher salt (or half as much table salt)
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
Fresh basil, chopped (don't add until serving)
Over med-hi heat, sauté onions, 1/2 tsp salt and 1/2 tsp
pepper in olive oil until caramelized. Add garlic and sauté for 1
minute. Add tomato paste and caramelize for 3 - 5 minutes,
deglazing pan with a small amount of water as needed.
Add puréed tomatoes, bay leaves, dried oregano, dried basil,
red pepper flakes, 1 tsp kosher salt, and 1/2 tsp black pepper.
Stir to combine. Simmer on low for about an hour. Add fresh
basil, if desired, just before serving.
You can add Italian sausage or ground beef to this to make a
fantastic meat sauce. I usually freeze the extra sauce in 24 oz
packages (about 3 cups)
Or you can 1/2 this recipe by using 2 28 oz cans of San
marzano tomatoes. It's a little more than 1/2 but I halved other
ingredients and just heaped my spices a tad.
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