BEST CANNED SAN MARZANO TOMATOES RECIPES
BEST ITALIAN MARINARA SAUCE RECIPE • CIAOFLORENTINA
How to make the best, authentic Italian Marinara Sauce recipe from scratch, with organic San Marzano tomatoes, garlic and fresh basil.
Provided by Florentina
Categories Main
Total Time 65 minutes
Prep Time 5 minutes
Cook Time 60 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
- Stir in the minced garlic and let it infuse the oil for about 30 seconds.
- Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
- Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking. About an hour or so. Stir a few times making sure the sugars from the tomatoes don’t stick to the bottom.
- After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs.
- Finish with a drizzle of extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.
Nutrition Facts : Calories 753 kcal, CarbohydrateContent 152 g, ProteinContent 34 g, FatContent 15 g, SaturatedFatContent 2 g, CholesterolContent 1 mg, SodiumContent 2727 mg, FiberContent 39 g, SugarContent 91 g, ServingSize 1 serving
BEST ITALIAN MARINARA SAUCE RECIPE • CIAOFLORENTINA
How to make the best, authentic Italian Marinara Sauce recipe from scratch, with organic San Marzano tomatoes, garlic and fresh basil.
Provided by Florentina
Categories Main
Total Time 65 minutes
Prep Time 5 minutes
Cook Time 60 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
- Stir in the minced garlic and let it infuse the oil for about 30 seconds.
- Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
- Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking. About an hour or so. Stir a few times making sure the sugars from the tomatoes don’t stick to the bottom.
- After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs.
- Finish with a drizzle of extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.
Nutrition Facts : Calories 753 kcal, CarbohydrateContent 152 g, ProteinContent 34 g, FatContent 15 g, SaturatedFatContent 2 g, CholesterolContent 1 mg, SodiumContent 2727 mg, FiberContent 39 g, SugarContent 91 g, ServingSize 1 serving
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From foodnetwork.com
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