A famous family recipe - San Marzano Tomato Sauce. A luscious red sauce simmered for several hours to develop the most rich and hearty tomato sauce. Fresh herbs, authentic Italian flavors, and the most inviting aroma. Easily the best tomato sauce I've ever had! From my family to yours.
In a large pot on medium heat saute garlic in olive oil for 30-60 seconds - constantly stir. Garlic can burn very easily in this process.
Add San Marzano tomatoes to garlic. Add tomato paste, salt & pepper. Mix, and cover on low heat for 4-6 hours. Stir occasionally to avoid burning.
The whole tomatoes will break down as they cook and result in a thicker, chunkier sauce. If you prefer a smooth sauce you can use a hand-puree tool or transfer to a high-powdered blender.
When sauce is finished mix in fresh herbs. Serve with your favorite pasta, lasagna, or chicken parmesan.
Use San Marzano Peeled Tomatoes: to make a perfect tomato sauce you need San Marzanos. These tomatoes give your sauce a thicker consistency, and are sweeter, richer, and less acidic in flavor.
Use Amore Sun-Dried Tomato Paste: Rather than using normal tomato paste, my family loves to use this sun-dried tomato paste for it's thickening factor and extra added depth of flavor.
Add a Parmesan rind: When you purchase a block of parmesan cheese - save/freeze your cheese rind for recipes like this! It's a unique ingredient that instantly adds flavor. The rind won't melt (though it will get soft); it will just sit in your sauce or soup and infuse it with extra umami and savor.
Fresh Herbs vs Dried Herb Measurements: Because dried herbs are generally more potent and concentrated than fresh herbs, you'll need less -- typically three times the amount of fresh herbs as dry. For example, since this recipe calls for 2 teaspoons of dried Oregano, you'd need 2 Tablespoons of fresh oregano (since 3 teaspoons equal 1 tablespoon).
Store & keep fresh: Let sauce cool to room temperature then store in an airtight container or glass jars. Chill in refrigerator for up to 5-7 days.
How to freeze: First, let the sauce cool to room temperature - then store in an airtight container or ziplock freezer bag. Freeze for up to 3 to 4 months