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!