Description
A rich and flavorful San Marzano Tomato Sauce made with finely diced shallots, garlic, and fresh herbs simmered to perfection. This classic Italian sauce is easy to prepare and perfect for pairing with pasta dishes, delivering an authentic taste with the natural sweetness of San Marzano tomatoes.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 4 shallots, finely diced
- 4 garlic cloves, finely minced
- ½ teaspoon red pepper flakes (optional)
Tomato Sauce Ingredients
- 2 (28-ounce) cans San Marzano tomatoes
- 1 tablespoon tomato paste
- 2 ¼ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 2 teaspoons sugar
Herbs
- 3 tablespoons thinly sliced fresh basil leaves
- 1 tablespoon fresh oregano leaves
Optional for Serving
- 1 package spaghetti
Instructions
- Cook garlic and shallots: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the finely diced shallots and cook for 2-3 minutes, stirring occasionally until translucent. Add the minced garlic and red pepper flakes, if using, and cook for an additional 30 seconds until fragrant.
- Process canned tomatoes: While the shallots and garlic cook, pulse the San Marzano tomatoes in a food processor or blender until they are crushed but still slightly chunky. Depending on the size of your processor, do this one can at a time.
- Add tomatoes and seasoning: Pour the crushed tomatoes into the pot with the cooked shallots and garlic. Stir in 1 tablespoon of tomato paste, 2 ¼ teaspoons salt, ½ teaspoon black pepper, ½ teaspoon nutmeg, and 2 teaspoons sugar until everything is well combined.
- Simmer the sauce: Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Let the sauce simmer uncovered for 20 minutes, stirring occasionally to prevent sticking and to develop deep flavors.
- Add herbs and serve: Stir in the thinly sliced fresh basil leaves and fresh oregano leaves. Remove the sauce from heat. Serve immediately over freshly cooked spaghetti or your favorite pasta. Alternatively, allow the sauce to cool before storing for later use.
Notes
- You can adjust the red pepper flakes based on your preferred spice level or omit them altogether for a mild sauce.
- The nutmeg adds a subtle warmth and depth to the sauce; use freshly grated nutmeg for best flavor.
- San Marzano tomatoes are preferred for their sweetness and low acidity, but use any good-quality peeled plum tomatoes if unavailable.
- This sauce can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- For a thicker sauce, simmer uncovered slightly longer until desired consistency is reached.
