San Marzano Sauce (Classic Marinara)

• portionen: 4 servings
• aktive zeit: 5 minutes
• gesamtzeit: 30 minutes

Zutaten

2 pounds fresh San Marzano tomatoes or 28oz canned whole San Marzano tomatoes (or swap other varieties of Roma tomatoes)

1 cup water

1/4 cup olive oil

7 garlic cloves, diced

1 teaspoon sea salt, plus more to taste

1/4 teaspoon red chili flakes

1 sprig fresh basil, still on stem (Or sub 1/4 tsp dried oregano, plus more to taste)

Anweisungen

For Fresh Tomatoes:Roughly dice tomatoes. Add to a large bowl with 1 cup water and set aside.For Canned Tomatoes:Add tomatoes to a large bowl, and crush with your hands. Add 1 cup water and set aside.

Add the oil and garlic to a large, shallow pan. (Use a 12" pan or larger, see recipe notes.)Heat the garlic over medium-low heat, until it begins to sizzle.

When the garlic is sizzling, but before it begins to toast, add the tomatoes and water. Some small pieces of garlic will likely begin to toast before you add the tomatoes, and that's okay.Increase the heat to medium.

Add the salt and chili flakes. Set the sprig of basil on top of the tomatoes, but do not submerge it.If you don't have access to fresh basil, sprinkle oregano in the tomato mixture instead.

When the tomatoes begin to simmer, the basil will wilt. When it is completely wilted, gently push it down into the sauce.

Simmer the tomatoes for 15-20 minutes, or until most of the water has evaporated and the sauce has thickened.Taste the sauce, and add more chili flakes or salt if desired. If you swapped oregano for basil, add more oregano if desired. Simmer 1-2 more minutes if you added more seasoning.Remove the sprig of basil from the sauce.Serve immediately along with fresh pasta or on pizza, or refrigerate and use within 4-6 days, or freeze and use within a year.

Nährwertangaben

• Kalorien: 168 kcal
• Gesamtfett: 14 g
• Gesättigtes Fett: 2 g
• Natrium: 599 mg
• Gesamtkohlenhydrate: 11 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 6 g
• Eiweiß: 2 g