Fresh San Marzano Tomato Sauce

Name: Fresh San Marzano Tomato Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Ingredients: 200 milliliters Olive Oil; 5 Onions; 5 cloves Garlic; 5 kilograms San Marzano Tomato; 3 teaspoons Salt; 2 teaspoons Cane sugar; Basil; Rosemary; Thyme; Black Pepper; Sweet Paprika Powder; 400 grams Tomato Paste

4 hrs 0 min·760 ViewsTranslated

Roland

49 Recipes

A delicious tomato sauce for pizza, pasta & co, completely homemade from fresh San Marzano tomatoes. To have a good amount in stock right away, this recipe yields approx. 2.5 kg or 2 liters of tomato sauce, which corresponds to about 30 pizzas at 80g each.

Allergens

Vegan

Vegetarian

Pescatarian

Halal

Lactose-Free

Gluten-Free

2,059kcal

20 Portions · 4,180 g

Protein

72 g

Carbohydrates

207 g

Fat

84 g

Fiber

72 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Olive Oil200 milliliters
Onions5
Garlic5 cloves
San Marzano Tomato5 kilograms
Salt3 teaspoons
Cane sugar2 teaspoons
Basil
Rosemary
Thyme
Black Pepper
Sweet Paprika Powder
Tomato Paste400 grams

Preparation

1
Bring a large pot (10+ liters volume) half-filled with water to a boil
2
Chop herbs
3
Chop onion
4
Finely chop garlic
5
Fill a large bowl halfway with cold water

Blanching the San Marzano Tomatoes

6
Remove the stem (the green part) from all fresh San Marzano tomatoes
7
Score each San Marzano tomato at the bottom (opposite the stem) with a sharp, serrated knife in a cross pattern
8
Once the water in the large pot boils, cook the scored tomatoes for 2 minutes so that the skin begins to peel away from the fruit
2 min
9
Transfer the blanched tomatoes from the pot to the bowl with cold water using a slotted spoon.
10
Peel all tomatoes

The Tomato Sauce

11
The water from the large pot can now be discarded (or water your girlfriend's flowers...)
12
In the large pot, sauté the onions with olive oil and the chopped garlic
13
Add the blanched, peeled San Marzano tomatoes
14
Add herbs, salt, sugar, and spices
15
Stir every 5 minutes and mash the tomatoes smaller and smaller
5 min
16
Once all tomato pieces are nice and small or mashed, stir in the tomato paste
17
Let it cook for about 30 more minutes so the sauce reduces
30 min

Almost Done!

18
Now pass the tomato sauce through a sieve (the sieve must be fine enough to catch the tomato seeds, but not too fine to let enough pulp through). If your tomatoes have very few seeds and you don't mind a slightly bitter aftertaste, you can simply puree the whole thing.
19
Finally, season with olive oil, salt, and spices to taste.
20
Congratulations, you've probably made the best tomato sauce from completely fresh San Marzano tomatoes yourself! Enjoy it with delicious, homemade pizza or fresh, homemade gnocchi!
21
Tip: Passing this tomato sauce through a sieve is quite elaborate. So, make a larger batch right away and preserve most of it in canning jars. Every time you would use a canned tomato sauce, you can now look forward to the world's best, homemade San Marzano tomato sauce!