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Perfect Italian tomato sauce made from scratch with San Marzano Tomatoes.

December 7, 2023

Perfect Italian tomato sauce made from scratch with San Marzano Tomatoes.

December 7, 2023

Perfect Italian tomato sauce made from scratch with San Marzano Tomatoes.

#italiantomatosauce #tomatosauce #tomatosanmarzanosauce #italiansauce.

To print the recipe and directions:

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Ingredients:
4 to 5 lbs of San Marzano tomatoes
1 small onion
3 tablespoons of extra virgin olive
Salt to taste
Fresh basil

Directions:
Step#1- Rinse tomatoes then using a serrated knife cut top off, slice in half and remove core. Cut in large chunks. Now add to pot with a tsp of salt and a small bunch of fresh basil. Heat on medium and lid on.
Step#2- Once tomatoes start boiling and releasing water remove lid and continue cooking. Let them cook for about 40 minutes.
Step#3- Let it cool a bit before straining the tomatoes using a food mill.
Step#4- Now you’re left with this delicious passata di pomodoro.
Step#5- In a pot add oil and onion and sauté until golden. Careful not to burn the onion.
Step#6- Add a little of the passata and let it fry for a few minutes and then add the rest.
Step#7- Bring to a boil, lower the heat and place your wooden spoon across the pot to support the lid. (Sauce should never be fully covered when cooking because the steam needs to escape to thicken. It should cook on a gentle boil in Naples called Peppian).
Step#8- Let it cook for another 30 to 40 minutes.
Step#9- Adjust salt and add fresh basil.

Note: You can use this sauce for eggplant parmigiana, baked pasta or simply over your favorite shaped pasta.

Buon appetito!

Video Duration: 00:10:13

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39 Comments

  1. I`ve been looking everywhere, just where do you get scratch from ?

  2. @terry3669 says:

    Thank you for your recipe. I didn’t have a good amount of San marzano’s from my garden to yield the amount of sauce I needed so I added a jar of Mutti Passata. Came out wonderful. I prefer this method as opposed to how I always made it, blanching tomatoes and then removing skin and stems

  3. Will definitely try this. Yummy

  4. incredible authentic sauce and flavor

  5. @tuesdaygrey says:

    Hi Alessandra, I was wondering if there is a difference between straining the tomatoes or peeling them first before cooking, thanks.

  6. I love you and this video!! Thank you so much. I just grew 10lbs of San Marzano and have no clue what to do. This was perfect. Thank you so very much! Much Love

  7. @Luwsybird says:

    Hi Alessandra, if I don't want to make the sauce straight away, can I just cook the San Marzano tomatoes and then put them in sterilised jars to be used when needed? Grazie 🙂

  8. @UnkleAL1962 says:

    I followed your instructions a couple weeks ago and my sauce was outstanding! Now I've ripened another group of tomatoes from my small garden. Can't wait to make another batch tomorrow! Thanks for your instructions, and your stories, you are not boring at all that's for sure 🙂

  9. What is the brand of Food Mill you use? I saw you recommended an OXO, but reviews are mixed, as it is with all the brands. I’d like to purchase one, but, want it to be quality and long lasting .

  10. @msbrown916 says:

    I grew San Marzano tomatoes for the first time this year and I’ve made this recipe three times in the past month also using my homegrown basil. It’s so delicious, probably the best I’ve ever tasted. Quality ingredients make all the difference. My family is in love with this sauce. 😊

  11. Looks great, but how long was the final cooking stage? What's "a little bit"? A half hour?

  12. Im watching my beautiful SM tomatoes fruit and I cannot wait to devour them. I do want to try them as fried green tomatoes, and wonder if thats a thing people have done with this variety!

  13. I love how in every italian cooking video they say "about 3tblsp of olive oil" and then pour in half a litre! ;D though, the more the better it seems from my own experience! Love those videos, this year I am growing my first own San Marzanos and already purchased a food mill, ready to go! Thanks for the Video, Alessandra! 🙂

  14. @TitnTvMan says:

    I love Italian cuisine and I have an obsession with making sauce from fresh tomatoes. I usually use campari tomatoes, which are pretty good for sauce by the way, and I roast them in the oven then use my passatutto and pretty much cook my sauce the way you do. Oh I remove the onion/garlic after I cook them in the oil…have you ever tried roasting tomatoes for sauce instead of boiling them.stove top??

  15. That was a wonderful watch, thank you i learned a lot

  16. @Dominini says:

    Awesome content!! I just found your channel and am a new subscriber! Also, your story was far from boring!! Please continue to share those stories with us ❤

  17. @appolop8273 says:

    The reason why San Marzano tomatoes are more sweeter than other tomatoes, is because, the sheep's that are up in the mountains, when they let go, or give out, internal gases, those gazes, fall directly down into the valley gardens where the San Marzano tomatoes are being grown.

    The nitrous oxide, carbon dioxide and methane, are the gazes that emanate from these, male or female sheeps, these gases allow the San Marzano tomatoes to become sweeter than most other tomatoes. Now you know the secret sweetness of the San Marzano tomatoes and where that sweetness comes from..

  18. How long do you simmer the sauce in the final stage?

  19. @ackzz says:

    I like this simple recipe, first time I seen a tomato sauce with out adding tomato paste. Just wondering is using San Marzano from the can just as good as using fresh tomato's? Also growing them in a different soil (not Italy) will effect the taste? -cheers!

  20. Hey Alessandra,
    Your video was exactly the homemade way I'd like to make my sauce. That being said, my wife and I did a large final harvest from our garden. We have a ton of San Marzano Tommies. They are beautiful, and we're ripening the green ones. I'm looking to can them for future pasta sauce. This is my first time growing them (which turned out great and very abundant) but I'm wondering about 'mass production' of sauce with your recipe. Should I just follow it 'tomato weight to ingredients ratio' with how ever much tomatoes I have?? Any recommendations? Thank you in advance.

  21. Thank you for this great video. I saw another Italian cook make a similar sauce, but the main difference was she milled the tomatoes before cooking, Do you think it matters? Thanks

  22. Love your stories! Finally grew enough tomatoes and making your sauce as I type!

  23. I can’t get ahold of San Marzano fresh tomatoes, but I have a bottle of Mutti passata, and a fresh basil plant. I only use top quality pasta now (like Rummo, in my cupboard as we speak). I know what I’m making for dinner!

  24. @PlainVidz says:

    Question…..Why no just by genuine marzano tomatoes and make sauce with them? Growing them in Jersey!? hahahaha. Marzanos are named that way because of where they are grown, not the type of tomato.

  25. @RGCfishingg says:

    I need an Italian person in my life.

  26. @Hayrange says:

    Thank you for your instructional video on making sauce from scratch. We just went out this morning to buy a food mill and we used it and in the process right now of thickening up the sauce. Came from San Marzanos grown in our garden. Thank you for the helpful advice.

  27. I think you are a beautiful chef and the passion you instill in this recipe is so good too. I have cooked my whole life on the west coast of USA and have been up and down it in a heavily Italian and Mexican influenced restaurant world. I have mad respect for Italian and Mexican cooking, and I hope you like and follow me in my just now retirement! Bella! I know fresh garden San Marzan and beefy tomatoes need low seed count and maximum pulp for flavor. If you don't mind everyone, your tip of cooking a little bit of sauce in the onion is a real good one. You add the rest in without it though. Eye no problem! I make a reduction before the tomato. Hear me.. A glass full of White Trubianos or Pinot Grigio etc added to one large fine diced Shallot and Head of garlic after it sweats in Olive Oil is amazing to do. Then that pulp from the bottom of the Ricer until it reduces by half. Then all the tomatoes and cook until its Bella and stirred sometimes until it all makes an amazin taste. MMMmmm Add your comment to talk to me or check my socials. I am Chef Craig. Thank you and Love!

  28. @markk4015 says:

    Alessandra, a couple more questions, if I may. Made the sauce this weekend and got four jars out of it. Am I correct in thinking that you jar the sauce AFTER the food mill preparation, but BEFORE the second 40 minute cooking segment? It seems to me you do the second one right before serving to reduce the water content. I'm using Ball mason jars I picked up at Walmart. Will the sauce last a while in the refrigerator or should I freeze them right off? Thanks in advance for any advice you can give me. Cheers. Mark

  29. Thank you for your very informative and concise presentation. Very helpful!

  30. Could you do a video showing how to jar the tomatoes ❤️❤️

  31. @markk4015 says:

    Great job, thanks for posting. I'll be trying out the recipe this weekend. Two things that surprised me: #1 No Garlic? That's fine with me that's something I can do without. #2 No sugar. I'm not Italian, but I have alot of friends and acquaintances that are. I remember the old time cooks, if they didn't use granular sugar, would boil a carrot or two in the sauce to get the sweetness from them. After the boil they fished them out and discarded them. Thanks again. Mark

  32. Rely San Marzano Tomatoes not growing in AMERICA!!
    What is special about San Marzano tomatoes?
    Image result for San Marzano Tomatoes
    Are San Marzano tomatoes the best? These tomatoes have a huge reputation and boast a Protected Designation of Origin status (DOP, or sometimes written as PDO – Denominazione d'Origine Protetta) which specifies the precise cultivar, processing method and region in which the tomatoes can be grown.

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