I found this simple
recipe in the New York Times Cooking section about 6 months ago and have been
using it ever since. It’s simple - only
a handful of ingredients, and it’s versatile - I use it as a pizza sauce, pasta
sauce, eggplant Parmesan and the list goes on.
The best part is it only takes 30 minutes or less to make. The most important thing about this recipe is
to use certified canned San Marzano tomatoes from Italy. If you’re on the lookout, it’s pretty easy to
spot these beauties at your local grocery store which should carry a few certified
brands. If you have access to an Italian
grocery store, even better because they carry a variety of brands and price
points.
San Marzano
tomatoes are grown just south of Naples in volcanic soil courtesy of Mount
Vesuvius. They have a distinct flavor
that is hard to find anywhere else – the perfect balance of acidity and
sweetness. When I made a pizza with
canned sauce (Oh...My...God!) my kids complained that their mama’s homemade pizza
didn’t taste right. They were used to the
glory that is San Marzano tomatoes, so of course I can’t take shortcuts ever
again…
The original
recipe calls for 7 cloves of sliced garlic.
While I do enjoy garlic, I think that’s a bit much. I use about 3 cloves sliced and then remove
them when the sauce is done but that’s just my personal preference. I love that you use your clean hands to crush
the tomatoes and when you add them to the olive oil and sizzling garlic it
looks like velvet.
Ingredients
1 28 oz can whole San Marzano tomatoes,
D.O.P certified if possible
¼ cup extra-virgin olive oil
3 garlic cloves, peeled and sliced
1 pinch of red pepper flakes
1 teaspoon salt
1 large fresh basil sprig, or ¼ teaspoon
of dried oregano
1.)
Pour
tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can
and slosh it around to get tomato juices. Reserve.
2.)
In a large skillet (do not use a deep pot) over
medium heat, heat the oil. When it is hot, add garlic.
3.)
As soon as garlic is sizzling (do not let it
brown), add the tomatoes, then the reserved tomato water. Add red pepper
flakes, oregano (if using) and salt. Stir.
4.)
Place basil sprig, including stem, on the
surface. Let it wilt, then submerge in sauce. Simmer sauce
until thickened and oil on surface is a deep orange, about 15 minutes. (If
using oregano, taste sauce after 10 minutes of simmering, adding more salt and
oregano as needed.) Discard basil.
Enjoy!
Enjoy!