What do you do when you’re flush with San Marzano tomatoes?
What CAN’T you do when you’re flush with San Marzano tomatoes??
This weekend, Yaya, Grandma Kathy, and I got to work. We made a stellar Chicken Parmesan Father’s Day dinner!
Here’s how we made our red sauce:
Homemade San Marzano Tomato Sauce Ingredients:
- 4 lbs (1.8 kg) San Marzano tomatoes (or any ripe, plum tomatoes)
- 1 large onion
- finely chopped 2 carrots
- finely chopped 4 cloves of garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper
Instructions:
- Bring a large pot of water to a boil.
- Cut a small “X” on the bottom of each tomato.
- Carefully lower the tomatoes into the boiling water and blanch them for about 30 seconds.
- Remove the tomatoes from the boiling water and immediately place them in a bowl of ice water. This will help loosen the skin.
- Once they are cool enough to handle, peel off the skin and discard it.
- Chop the peeled tomatoes into small pieces and set them aside.
- In a large saucepan or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onions, carrots, and minced garlic.
- Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes.
- Add the chopped tomatoes to the saucepan, along with the dried basil and oregano.
- Stir well to combine.
- Season with salt and pepper to taste.
- Reduce the heat to low and let the sauce simmer uncovered for about 1 hour, stirring occasionally. This will allow the flavors to meld together and the sauce to thicken.
- After simmering, remove the sauce from the heat. You can leave it chunky or use an immersion blender or regular blender to puree it to your desired consistency.
- Taste and adjust the seasoning as needed.
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