San Marzano tomatoes. When a friend of mine shared the secret to a great tomato sauce is canned San Marzano tomatoes, I made sure to buy a few cans the next time I was at the store. And after researching basic marinara recipes, I realized that this very simple sauce is very easy to make. I bought fresh basil and parsley at my local farmers market. The fresh herbs really infuse the sauce with a lot of dimension. So here’s what I did:
- 2 tablespoons Olive Oil
- 24 oz can San Marzano tomatoes
- 1 white onion, chopped
- 2 large cloves of garlic, minced
- 1 big bay leaf
- big bunch of fresh basil, chopped
- handful fresh parsley, chopped
- salt, pepper, garlic powder, cayenne or red pepper flakes
- Add olive oil to hot medium sauce pan. Add onions and cook over medium heat 2-3 minutes, until translucent.
- Lower heat, add garlic, and cook 1 minute.
- Add the rest of the ingredients, stir, cover pot and simmer for 20-30 minutes. You can just leave it alone, or stir from time to time and check to see if the flavor is developing. Don’t be afraid to use the salt! The tomatoes love it. Go to town with all of the spices – except the cayenne or red pepper. Just a pinch will do, if you like an extra kick. The spice will continue to deepen as the sauce cooks.
- Remove the bay leaf, and use an immersion blender to puree the sauce. Or you can leave it alone if you like a chunky sauce.
- Serve with your favorite pasta (Tonight, I made quinoa pasta, which is my favorite gluten-free pasta). Top with fresh basil and freshly grated parmesan. Mangia!