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How to Make Tomato Sauce with San Marzano Tomatoes

 

There are two basic methods to making tomato sauce that is taught in these How To videos below.

One method is to grind complete or peeled tomatoes through a Food Mill (or tomato juicer, or other type processor) until all you have is liquid. The tomato juice is then used as the base in the sauce recipes. And if you want to make this "juice" into a sauce that is thicker, it will have to be slow cooked and "simmered down."

The other method is to remove the skin, dice up the tomatoes to any desirable size, and simmer them with the olive oil, garlic, onions, and the other ingredients used in most tomato sauce recipes. The tomatoes will break down along with the other ingredients and liquify and leave in a lot of flavor to enjoy and also offers the option of having some "tomato chunkiness" if so desired, as illustrated in some of the videos below.

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In this first video we produced for sister website Roma-Tomato, we show you how to make simple, tomato only, tomato sauce. (Although we used Romas, San Marzano tomatoes will work fine in this method). As far as we know, this is the only video that shows you how to make plain tomato sauce, no added flavor. As mentioned above, the sauce is thick because the tomatoes are set to simmer and cook down over a couple of hours. You can also add garlic, onions, oregano and other seasonings while it's boiling down to give it a great flavor for use as either a pasta or pizza sauce, and that flavorful recipe is highlighted more in the other videos.

 

 

 

 

 

 

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This next video below was produced by the DeLallo brand for their San Marzano DOP tomatoes. Although a bit long, it's very informative and it's a solid, easy to follow recipe.

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This next video below is explained very well and uses some of my preferred methods. Like ours, his takes awhile to boil down but I think the result is worth the wait.

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Although the method used here is basically a repeat of the videos above, there a few differences and by itself, it's informative.

 

 

 

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