Simplest San Marzano Sauce

I was fortunate to pick up about 8 pounds of San Marzano tomatoes this week. They’ve been absolutely perfect in everything I’ve added them to this week, but let’s be honest, 8 pounds is A LOT of tomatoes. So I decided today to make some fresh sauce with them. I panicked about the prospect of peeling all these little guys, but after a whole lot of Googling, I decided to give it a try without the hassle of peeling.

8 cups roughly chopped San Marzano tomatoes
2 cups water
1 large onion, diced
4 garlic cloves
Lots of fresh basil
Olive oil
Red pepper flakes
Sea Salt

After roughly chopping the tomatoes (this was a family affair – I felt I was running the kitchen in The Bear), add the water and set aside.

In a large Dutch oven, heat the olive oil and sauté the onions and garlic until soft. Add the tomatoes & water, the salt and red pepper flakes to your taste and a healthy amount of fresh basil wrapped in cheesecloth. Get the basil all snuggled into the tomatoes. Heat to boiling, then simmer until most of the water has been absorbed (I let it go for probably 90 minutes). Remove the bundle of basil.

If you like your sauce on the chunkier side, that’s it! We wanted it a little smoother, so I hit it with an immersion blender (I still kept a good bit of the chunkiness). Add some chopped fresh basil at the end.

I can’t wait to serve it up on Monday (and plan on freezing the rest)! I’ve only used about half of the tomatoes, so if you have a favorite way to use them, please share!

What’s Cooking This Week

About the only thing I’m good at growing in our garden is herbs. Many of the plants came from a wine and herb event at one of our favorite Finger Lakes wine trails and they’ve just taken off from there. I’ve added a few along the way, but the majority are our original plantings! So this time of year, I love making a simple tomato sauce with fresh oregano to carry us through the week.

The sauce starts by sautéing a medium chopped onion and a few cloves of minced garlic till softened. Add about 1/4 cup of dry red wine, a 28 ounce can of crushed tomatoes, a 14 ounce can of petite diced tomatoes, a tablespoon of sugar, salt and pepper to taste and ton of freshly picked and chopped oregano. Let it simmer for an hour or so just to get all the flavors blended together.

In the winter, I add freshly made meatballs when the sauce is simmering. But in the summer, I add some hot Italian sausage that I cooked on the grill.

Hard as I try, I can’t scale the amount back – it always yields a ton of sauce.

So for dinner this week, I cooked up some rigatoni to serve with the sauce. On the side, I grilled up some eggplant and finished it in the oven with some sauce and smoked provolone cheese. And of course some crusty bread for dipping or to have with some homemade garlic, parmesan butter.

I also used some of the leftovers to make pizza on the grill to round out the week. So good (especially the longer the sauce sits and the flavors come together)

What’s growing in your garden? Whatever it is (or if the local farmer’s market has your favorites), I hope it leads to your favorite seasonal dinners. Eat well my friends!