The secret to this sauce is to use real San Marzano tomatoes. These meaty, plum-type tomatoes have a sweet, non-acidic flavour. They have fewer seeds and are less watery than typical tomatoes, ideal for fabulous pasta sauces. I usually double the recipe and freeze some for later.
Simple San Marzano Tomato Sauce
Servings: 4 servings
Ingredients
- 28 oz San Marzano tomatoes (1 can)
- 1 yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 1 tbsp fresh oregano, chopped (or 1 tsp dried)
- 1 tbsp fresh basil, chopped (or 1 tsp dried)
- 1 tbsp olive oil
- Salt and fresh ground pepper to taste
Instructions
- In a medium-large saucepan, cook the onions and minced garlic with olive oil until they are soft.
- Add the tomatoes and simmer for 30 minutes.
- Add the herbs and cook for 1 minute more, then season with salt and pepper to taste.
Notes
Fresh herbs are ideal if you can find them.
