Fresh San Marzano Tomato Sauce

Instructions

Preparation

• Bring a large pot (10+ liter volume) half full of water to a boil

• Chop herbs finely

• Chop onion finely

• Mince garlic finely

• Fill a large bowl halfway with cold water

Blanching the San Marzano Tomatoes

• Remove the stem (the green stuff) from all fresh San Marzano tomatoes

• Score each San Marzano tomato at the bottom (opposite the stem) with a sharp, serrated knife in a cross

• When the water in the large pot boils, cook the scored tomatoes for 2 minutes, so that the skin starts to peel away from the flesh

• Remove the blanched tomatoes from the pot with a slotted spoon and place them in the bowl with cold water.

• Peel all the tomatoes

The Tomato Sauce

• The water from the large pot can now be poured away (or water your girlfriend's flowers ...)

• In the large pot, sauté the onions with olive oil and the minced garlic

• Add the blanched, peeled San Marzano tomatoes

• Add herbs, salt, sugar, and spices

• Stir every 5 minutes and mash the tomatoes smaller and smaller

• When all the tomato pieces are nicely small or mashed, stir in the tomato paste

• Let it cook for about 30 minutes, so that the sauce reduces

Almost Done!

Now pass the tomato sauce through a sieve (the sieve must be fine enough to catch the seeds of the tomatoes, but not too fine to let enough pulp through). If your tomatoes contain very few seeds and you don't mind the slightly bitter aftertaste, you can simply puree the whole thing.

Finally, season to taste with olive oil, salt, and spices.

Congratulations, you've made what is probably the best tomato sauce from completely fresh San Marzano tomatoes yourself! Enjoy it with delicious, homemade pizza or fresh, homemade gnocchi!

Tip: Because of the straining, this tomato sauce is quite elaborate. So make a larger amount right away and can most of it in preserving jars. Every time you would use a canned tomato sauce, you can now look forward to the world's best, homemade San Marzano tomato sauce!