Quick and Simple San Marzano Tomato Sauce Recipe|Salsa di Pomodoro Rapida
A luscious marinara sauce recipe made with authentic San Marzano tomatoes that's easy to make but tastes like you've spent years perfecting and hours making!
Prep Time10 minutes mins
Cook Time1 hour hr
0 minutes mins
Total Time1 hour hr 10 minutes mins
Course: pasta dish - side
Cuisine: Italian
Servings: 8 servings
Calories: 108kcal
- ¼ cup extra-virgin olive oil
- ½ small onion chopped
- 1 large clove garlic chopped
- 1 stalk celery chopped
- ½ carrot opt. chopped
- Sea salt and freshly ground black pepper q.b. (quanto basta) to taste
- 1 28 oz. San Marzano peeled tomatoes in Sauce
- 2-3 fresh basil leaves rolled up and thinly sliced chiffonade
- 1 dried bay leaf
- 1 ½ Tablespoon rinsed capers
- 2 Tablespoons unsalted butter
In a medium size heavy pot, heat the oil over medium heat. Add the onion and garlic and saute until soft and translucent, about 3 minutes. Add the celery, carrot (optional) and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes.
Add the tomatoes, rinsed capers, basil, and bay leaf. Smush the tomatoes with a wooden spoon. Simmer covered on low heat for about an hour or until thick. Remove the bay leaf and check for seasoning.
To smooth out any type of acidic taste add 1 Tablespoon of the butter and mix until melted. Taste again and if you think it's needed add the other Tablespoon of butter. This should round out the flavors.
- If you have soffritto on hand you can skip the sauteing the onion, garlic, celery, carrot in the olive oil and add ½ cup soffritto.
- The reason the carrot is optional is because carrots sometimes have a tendency to make a sauce sweet -- it's your call.
Calories: 108kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 196mg | Potassium: 228mg | Fiber: 1g | Sugar: 3g | Vitamin A: 865IU | Vitamin C: 10.6mg | Calcium: 37mg | Iron: 1.1mg