San Marzano Tavern Pizza Sauce Restaurant Volume Recipes

SAN MARZANO PERFECT MARINARA SAUCE RECIPE

Steps:

• Open the can of Nina San Marzano tomatoes, being very careful since the large size of the can makes it awkward. The lid is very sharp be careful not to cut yourself. Pour the tomatoes into a large pot. Mash them a few times with your potato masher and set aside.Slice your garlic with a garlic slicer or use a sharp paring knife to cut very thin slices.
• Now you'll need a fairly large saute pan. Heat about ¼ cup of the olive oil in the pan on medium and then add the sliced garlic. Saute only until golden brown. (Be careful not to burn it, there is nothing worse than burnt garlic. Watch your heat if it's too hot it can burn the garlic almost instantly. If you do burn the garlic you might as well start all over again.) Then add the crushed garlic, splash with some white wine if desired and saute for just a little longer.
• Remove the saute pan from the heat and pour the garlic mixture into the large pot with the tomatoes. Pour in the remaining olive oil, salt and simmer uncovered for approximately 60 to 90 minutes. When the sauce has reduced to the thickness you like, remove from heat and add the freshly cut basil and stir.
• There is a common misconception that you should cook the family recipe for pasta sauce "all day". Not this marinara sauce recipe!

SAN MARZANO TOMATO-BASIL SAUCE

Steps:

• Heat Extra Virgin Olive oil in heavy bottomed saucepan with a low to moderate flame (Add just enough to coat the bottom of the pan).
• Add chopped onion and sliced garlic to pan, mixing evenly.
• When the onion has turned translucent and the garlic is slightly golden you may do one of two things: If you prefer a delicate tasting sauce add just the tomatoes; If you prefer a richer, bolder sauce add half a red pepper (You may want to discard some of the pepper's seeds).
• Cook the red pepper evenly on all sides, and then add the tomatoes.
• When you add the tomatoes raise the flame slightly.
• Let the tomatoes simmer for about one half an hour to forty five minutes- until most of the tomato juice has evaporated (yhe consistency will get thicker with time).
• When the juice has mostly evaporated add a teaspoon of Marsala wine or sugar.
• Add fresh basil, salt, pepper, and oregano.
• Cook the sauce a few more minutes longer.
• Serve with imported pasta (vhoose something light and not to starchy- fresh pasta is best).
• Garnish pasta with parmesan cheese- Bon Apetite!

CANNED PIZZA SAUCE FOR A YEAR

Steps:

• In large stockpot add the first 10 ingredients. Stir and cook on low heat.
• Chop onions and celery, add to 3 cups of water in a separate pot. Cook until tender.
• Put the onions and celery in the blender. Pulse until pureed. Add to sauce ingredients.Add parmesan cheese,white pepper and sugar. Stir. Heat to a boil and stir so that it will not scorch.
• Pour into hot sterile pint jars, leaving 1/2 inch head room in each jar. Wipe the edge and top of each jar with a hot sterile cloth, seal and band.
• Hot water bath for 10 minutes.
• Take out with tongs on towel covered counter. You will hear a pop when each jar is sealed. The seal will be indented inches.
• When you open jar to use, add 2 tblsp. olive oil. Stir in to heat or to spread on
• dough, chicken or pasta.

HOW TO MAKE PIZZA SAUCE WITH SAN MARZANO TOMATOES RECIPE

Steps:

• This videos uses actual San Marzano tomatoes and shows you from beginning to end how to turn them into Pizza Sauce. Their method for removing seeds is great, fast, but doesn't get all of them and they use waaay too much basil for my tastes, and I am not sure I would prefer this "chunky" style. If it were me, I would run it through the blender after cooking to get it down smoother. I wrote down their ingredients in case you are not fast enough to write them down when they appear on the video. This next video involves strained tomatoes which produces a pizza sauce more peope are familiar with (as opposed to the above chunky/heavy version). No seeds, smooth, no chunkiness. Word of caution: From what I observed, and other viewers commented on in youtube, this cook went overboard on the spices and used too many. But this recipe does have it's good points and you should be able to use his basics to combine your own flavors to suit your tastes. Olive oil 2 cloves garlic, Strained Tomatoes Crushed red pepper Thyme Blended italian seasonings Salt Brown sugar ----- Maybe I am just being biased but I think the sauce/video we produced for our sister website Roma-Tomato.com works great on pizza because we've done it that way and we enjoyed it. The slow cook aspect of it simmers the sauce down for a long time until it gets thicker and thicker while a lot of the tomato flavor is cooked in. Unlike many others, we remove the seeds and leftover through a strainer or food mill. Follow the last variation on the video which calls for: 1 small onion, fine chopped 1-2 gloves of garlic, minced salt, pepper to taste, Oregano to preference. After that, add your other favorite ingredients which are not listed on the video: Oregano, Italian seasoning, basil, chopped red pepper or paprika, brown sugar A litle olive oil in the beginning might also work for some people. American marinara sauce is not the same as Italian marinara sauce. Marinara means "Marine" - as in the sea, and the following recipes are what makes up the base of an Italian Marinara sauce that is a seafood based sauce for mussells, or red clam sauce. Americans use this base quite differently. ----- The following recipe is from an Italian chef and looks really good and is so incredibly simple. I've writen down the ingredients and major points for your convenience. Ingredients: Extra Virgin Olive OIl, 1/4 cup Chopped garlic cloves, 4-6 32 ounce can of partly crushed San Marzano or plum tomatoes. Chopped parsley and basil 3 "pinches" of black pepper 4 pinces of Kosher salt. Major Points: Cook for 25 minutes if using can tomatoes. Garden fresh tomatoes might require longer cooking/simmering. Pay attention to what he says about it toward the end of the video. However, he doesn't say how long to cook if you use fresh tomatoes. This recipe also produces a "chunky" marinara sauce, like the one below and as the cook below states, if you want it "smoother" you can run it through the blender after cooking. As she says in the video below, this is more of a chunky marinara sauce. According to her, if you want it smoother, you can "blend it" (through a blender). She uses a lot of basil and if you are cooking with canned San Marzano tomatoes, remember that most of them come packed with basil - so you dont want to ADD too much more. Ingredients Olive oil 1 large yellow onion, finely chopped 4 garlic cloves minced, 2 tbsp chopped basil 30 oz chopped/diced tomatoes (San Marzano of course) 1 tbsp tomato paste 1 tbsp oregano salt & pepper Major Points: Let the olive oil and onion cook together for 8-10 minutes so that it is a "little bit brown." Then add garlic, basil, stir together, then add tomatoes, followed by water in the amount of 1/4 of the tomato can. She then adds the tomato pastes and mixes it in well. Then add your oregano, salt and pepper to taste. Let simmer for 20 minutes (fresh tomatoes might take longer). ----- This is another video/recipe from "Giuliana" with DeLallo brand for their DOP San Marzano tomatoes. She starts out describing it as a tomato sauce but later says it's also a simple marinara sauce. A longer video but very informative. Although she mixes in the pasta when she's done, it's not necessary if using as a marinara sauce for other purposes. Ingredients: Coat bottom of pan with oil Garlic (crushed, but not minced as she will remove it and the onion when she is done) 1 Med. Yellow onion 1 28 ounce can of DeLallo San Marzano tomatoes, Salt Basil