How to Make Marinara Sauce with San Marzano Tomatoes
American marinara sauce is not the same as Italian
marinara sauce. Marinara means "Marine" - as in the sea,
and the following recipes are what makes up the base of an Italian
Marinara sauce that is a seafood based sauce for mussells, or red
clam sauce. Americans use this base quite differently.
The following recipe is from an Italian chef and looks
really good and is so incredibly simple. I've writen down the ingredients
and major points for your convenience.
Extra Virgin Olive OIl, 1/4 cup
Chopped garlic cloves, 4-6
32 ounce can of partly crushed San Marzano or plum tomatoes.
Chopped parsley and basil
3 "pinches" of black pepper
4 pinces of Kosher salt.
Cook for 25 minutes if using can tomatoes. Garden fresh tomatoes
might require longer cooking/simmering. Pay attention to what he
says about it toward the end of the video. However, he doesn't say
how long to cook if you use fresh tomatoes. This recipe also produces
a "chunky" marinara sauce, like the one below and as the
cook below states, if you want it "smoother" you can run
it through the blender after cooking.
As she says in the video below, this is more of a
chunky marinara sauce. According to her, if you want it smoother,
you can "blend it" (through a blender).
She uses a lot of basil and if you are cooking with
canned San Marzano tomatoes, remember that most of them come packed
with basil - so you dont want to ADD too much more.
1 large yellow onion, finely chopped
4 garlic cloves minced,
2 tbsp chopped basil
30 oz chopped/diced tomatoes (San Marzano of course)
1 tbsp tomato paste
1 tbsp oregano
salt & pepper
Let the olive oil and onion cook together for 8-10 minutes so that
it is a "little bit brown." Then add garlic, basil, stir
together, then add tomatoes, followed by water in the amount of
1/4 of the tomato can. She then adds the tomato pastes and mixes
it in well. Then add your oregano, salt and pepper to taste. Let
simmer for 20 minutes (fresh tomatoes might take longer).
This is another video/recipe from "Giuliana"
with DeLallo brand for their DOP San Marzano tomatoes. She starts
out describing it as a tomato sauce but later says it's also a simple
marinara sauce. A longer video but very informative. Although she
mixes in the pasta when she's done, it's not necessary if using
as a marinara sauce for other purposes.
Coat bottom of pan with oil
Garlic (crushed, but not minced as she will remove it and the
onion when she is done)