Simpatico's Classic San Marzano Tomato Sauce

Prep Time 10 mins Cook Time 30 mins

Servings: 6

Ingredients

• 2 cans (28 ounces each) Strianese San Marzano Whole Peeled Tomatoes (with their juices)
• ¼ cup Simpatico Lazio Extra Virgin Olive Oil
• 4 to 6 cloves fresh garlic, diced in small pieces
• 1 small yellow onion, finely diced 
• 12 to 14 fresh basil leaves, torn
• 1 teaspoon Seasonello Sardinian Sea Salt (adjust to taste)
• 1 pinch red pepper flakes (optional)
• Instructions
  1. Prep the Tomatoes: Pour the canned tomatoes and their juices into a large bowl. Using clean hands or a potato masher, gently crush the whole tomatoes into smaller chunks. add water up to 1/4 of each can and swirl around to get all the remaining tomato juice in the can and add to the tomatoes in the bowl. Set aside. 
  2. Sauté: Heat the extra virgin olive oil in a large saucepan or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent. Stir in the garlic and optional red pepper flakes, cooking for another 1 to 2 minutes until the garlic is golden and fragrant, making sure not to let it brown or burn. 
  3. Simmer the Sauce: Carefully pour the crushed tomatoes and their juices into the pot. Add the salt and stir well. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Simmer uncovered, stirring occasionally, for about 20 to 30 minutes until the sauce has thickened slightly and the oil begins to separate on top.
  4. Finish with Fresh Basil: Remove the pot from the heat source. Stir in the fresh torn basil leaves. Taste the sauce and adjust the salt or add a grind of black pepper if needed.
  5. Serve: Ladle warm over your favorite freshly cooked pasta, use as a base for chicken parmesan, eggplant parm, pizza, and more or store for later use. Can be frozen also. 

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• Picture from Ciao Florentina