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San Marzano Tomato Marinara Sauce Recipe

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This recipe for San Marzano Tomato Marinara Sauce is from Feldberg Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (28-ounce) cans whole peeled DOP San Marzano tomatoes
1/4 cup extra virgin olive oil
2/3 cup white onion, minced
2 teaspoons garlic, minced
2 tablespoons fresh basil, coarsely chopped
1 1/4 teaspoon fine sea salt
1/2 teaspoons black pepper, freshly cracked
1/2 teaspoons dried oregano
Directions:
Directions:
Strain tomatoes, reserving liquid. Place tomatoes in a 3-quart saucepan with 1-1/2 cup of the reserved liquid and place on a medium heat. When the tomatoes start to bubble, reduce the heat, cover, and cook for 10 minutes, and then turn off the heat and let the tomatoes sit covered for 5 minutes.

Use a potato masher to break of the tomatoes into small pieces. Transfer 3 cups of the sauce mixture to a blender and blend on high speed until the tomatoes are pureed into a tomato sauce. Pour that mixture and the remaining tomatoes from the pan into a large bowl.

Rinse saucepan and place it on a medium-low heat. Add the olive oil, and when it's heated, add the garlic and onion and cook for 3 minutes. Then add the tomatoes and the remaining ingredients to the pan, and turn the heat up to medium. When the sauce begins to bubble, reduce the heat and simmer for 30 minutes or until the sauce is thick.

Makes 32 ounces.
Personal Notes:
Personal Notes:
This sauce is perfect for pizza or pasta.

 

 

 

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