Shortcut: Tomato Sauce Using canned Organic San Marzano Tomatoes

This should be your go to tomato sauce.

Ingredients:

  • 1 can (28 oz) organic San Marzano tomatoes, whole with puree

  • 2 tbsp extra virgin olive oil

  • 2 tbsp of butter

  • Optional 3 more tbsps of butter

  • ¾ tbsp Italian herbs

  • 2-3 garlic cloves, minced

  • 1 shallot, finely chopped

  • Optional an onion, halved 

  • ¼ cup of dry white vermouth

  • Salt and freshly ground black pepper, to taste

  • Fresh basil leaves, torn (about 6-8 leaves)

  • Optional: ¼ cup chicken stock

  • Freshly grated Parmesan cheese

Instructions:

Prepare the Tomatoes:

If using whole San Marzano tomatoes, cut off the eyes, place in a large glass measuring cup, crush them, with a hand blender if you like smooth sauce, by hand, or with a spoon if you like a chunky sauce.

Cook the Sauce:

  1. Heat olive oil in a large pan over medium heat. Add the chopped garlic and onion, and Italian herbs sautéing until translucent, about 4-5 minutes.

  2. Deglaze with vermouth and cook down to a couple of Tbsp

  3. Add the canned tomatoes, including the puree, and season with salt, pepper, and a pinch of sugar (if needed).

  4. Stir in the fresh basil leaves and simmer uncovered for 15-20 minutes, allowing the sauce to thicken slightly.

  5. Add salt and pepper to taste.

  6. Taste and adjust as needed.

Optional: Marcell Hazan’s recipe has 5 Tbsp of butter (including the 2 from browning the garlic and herbs) and an onion split in half while cooking the sauce, remove when finished.
Serve: Use immediately with pasta or store in the fridge for up to 3 days.