Make and share this San Marzano Tomato-Basil Sauce recipe from Food.com.
Provided by balpa
Categories Sauces
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 10
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!
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