This luscious red sauce is simmered for several hours to develop the richest taste. It’s filled with fresh herbs, authentic Italian flavors, and the most inviting aroma. Easily the best tomato sauce I’ve ever had!
San Marzano Tomato Sauce & Meatballs
Posted by : Sean Azbill / On : Mar 13, 2023
San Marzano Tomato Sauce & Meatballs
Rated 5.0 stars by 1 users
Cuisine
Italian
Servings
4
Prep Time
5 minutes
Cook Time
4 hours
This luscious red sauce is simmered for several hours to develop the richest taste. It’s filled with fresh herbs, authentic Italian flavors, and the most inviting aroma. Easily the best tomato sauce I’ve ever had!
Ingredients
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3 cloves minced garlic
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1 tbps extra-virgin olive oil
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1.5-2 28oz cans San Marzano Peeled Tomatoes (with juices)
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1 tbsp amore sun-dried tomato paste (or use regular tomato paste)
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1 tsp black pepper
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1 tsp salt
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1.5 Tbsp fresh basil (for dried basil – 1 Tbsp)
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1 tbsp fresh oregano (for dried oregano – 2 tsp)
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Meatballs
Directions
Cook garlic: In a large stainless steel pot on LOW-MEDIUM heat sauté garlic in olive oil for 30-60 seconds. Stir constantly to keep garlic from burning.
Add tomatoes and simmer: pour canned tomatoes with juices in with the garlic. Add tomato paste, salt, and black pepper. Mix ingredients together, partially cover with lid – but not completely, and simmer on LOW heat for 3+ hours. Stir every so often to avoid burning. Note: if using a parmesan rind, add it in this step and let it simmer with sauce until finished. Remove and discard rind when ready to serve.
For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.
Add herbs: when sauce is finished, mix in chopped fresh herbs. Season with additional salt & black pepper if needed and serve!
Recipe Note
Add a Parmesan rind:When you purchase a block of parmesan cheese – save/freeze your cheese rind for recipes like this! It’s a unique ingredient that instantly adds flavor. The rind won’t melt (though it will get soft); it will just sit in your sauce or soup and infuse it with extra umami and savor. Add the parmesan rind with tomatoes and let simmer with sauce – remove rind with tongs before serving.
Storing & Freezing Instructions
Store & keep fresh: Let sauce cool to room temperature then store in an airtight container or glass jars. Chill in refrigerator for up to 5-7 days.
How to freeze: First, let the sauce cool to room temperature – then store in an airtight container or ziplock freezer bag. Freeze for up to 3 to 4 months
