Grown in the volcanic soil surrounding Mount Vesuvius, the San Marzano Tomatoes are similar to fine dark chocolate, they are rich in flavor, more expensive and high quality. Legend has it, that the San Marzano tomato came to Campania, Italy in 1770 as a gift from Peru. These tomatoes are sweeter and less acidic than other tomatoes, making them perfect for a simple marinara sauce.

Americans love to add ingredients on top of ingredients. Italian cooking is all about simplicity and showcasing one or two ingredients. When it comes to marinara sauce there is no better ingredient to showcase than the San Marzano tomato. The price of these tomatoes are about $5 for a large 28oz can compared to $2 for a large 28oz can of plum tomatoes. The extra $3 is well worth it and won’t break the bank. Good cooking starts with great ingredients. Brands available in supermarkets include Cento, Nina, La Bella, Solinia, Vantia, and Strianese. If you can’t get San Marzano tomatoes don’t bother making this sauce, it just won’t be the same.

Serves 4

Ingredients –

1 28oz Can of San Marzano Tomatoes
1 15oz Can of Hunts Tomato Sauce
1/2 of a Medium sized Yellow Onion
3 Cloves of Garlic
Fresh Basil
Parmesan Cheese
Salt & Pepper
2 Table Spoons Extra Virgin Olive Oil
1 Table Spoon Butter
1lbs Pasta – spaghetti, linguini or fettuccine

Heat a 4qt sauce pan and add the olive oil and butter. Rough chop the onion and add to a food processor. Chop the onion until very fine but not pureed. Add the onion to the hot oil and butter. Add the garlic to the food processor and chop very fine. Once the onion becomes translucent add the garlic to the pan with the onion, sprinkle with salt & pepper. Cook for 2 – 3 minutes until the garlic softens. Don’t let the garlic darken.

Add the San Marzano Tomatoes, the Tomato sauce and stir. Let the sauce simmer for 10 minutes. Use a potato masher to crush the San Marzano tomatoes, until the sauce is smooth with no large chunks. Simmer the sauce for an additional 20 – 30 minutes and remove from heat. Season to taste with salt & pepper. Add several large basil leaves torn or Julienned.

I prefer to serve this sauce over spaghetti, linguini or fettuccine. Homemade pasta or fresh pasta, such as Buitoni is great too! Cook your pasta according to the package and drain. Promptly after draining add your pasta to the sauce and toss until the pasta is fully coated. Plate the pasta and shred 1 – 2 tbs of parmesan cheese over the pasta and top with fresh basil. Enjoy!