Simple San Marzano Tomato Sauce (Homemade Pasta Sauce)

San Marzano tomato sauce is delicious for it’s sweetness, bold flavor and low acidity. They also contain less seeds and thus make for a creamier sauce. San Marzano tomatoes, when combined with herbs and spices, are wonderful for tomato sauce, pasta sauce, marinara and very popular for canning.

For frozen tomatoes:

• If your tomatoes are starting frozen like mine were, add them to a large bowl with warm water. Within just a couple of minutes, you should be able to easily slide the skin right off. Then you can cut off the end with the stem using a sharp knife. Make sure your tomatoes have completely thawed before adding to the blender.

For fresh tomatoes:

• Cut off the stem then cut a shallow X into one end of each of the tomatoes. Add the tomatoes to a pot of boiling water on the stove top. In just about 30 seconds, the skin will start to peel back. Remove the tomatoes from the boiling water and transfer them to a bowl of ice water. After 5 minutes or so, the skins will start to wrinkle and will peel off with ease.

To make this San Marzano tomato sauce, you will need:

• A blender
• A large bowl
• A pot and a sauté pan (for pasta)

• San Marzano tomatoes: I highly recommend using fresh San Marzano tomatoes for the best flavor but I think you could substitute with equal amounts of Roma tomatoes, which are similar in size. You could also use a 24 oz. can of San Marzano tomatoes, but again, fresh is best.
• Garlic cloves: can be substituted for garlic powder. One garlic clove is equal to 1/8 tsp of garlic powder.

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