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Tomatoes (San Marzano preferred): The backbone of the sauce, offering a deep, tangy foundation. Extra Virgin Olive Oil: Imparts a Mediterranean richness and authentic Italian nuance. Garlic: A touch of aromatic warmth. Onions (optional): For a layered sweetness and complexity. Fresh Basil Leaves: A fragrant herb that elevates the sauce. Salt and Pepper: Essential seasonings to bring out the.

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Discard the basil sprigs. Add the pasta to the pan with the tomato sauce, toss to coat. Place the pan of pasta over medium heat. Add the pasta water, 1 tablespoon at a time, until pasta sauce is at your desired consistency. Stir in the butter and half of the parmesan cheese. Toss the pasta until the cheese and butter are melted.

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Bring the sauce to a boil, reduce the heat slightly, and simmer for 3 minutes, or until the liquid reduces by half. Season with salt and pepper. Meanwhile, in a large pot filled with boiling salted water, cook the pasta until is al dente, about 8 - 9 minutes.

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Once the tomatoes have settled, use a potato masher or wooden spoon to mash them up and release their juice. Stir in a pinch of salt, about ½ teaspoon. Simmer the sauce. Raise the heat to medium and bring the tomatoes to a simmer. Then, lower the heat and partially cover the saucepan.

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San Marzano Tomato Sauce. This San Marzano tomato sauce is a family recipe using only the best quality ingredients. Excellent tomatoes, extra virgin olive oil and fresh basil makes a rich and luscious sauce in just 30 minutes. This sauce is simple and basic but the flavors will blow you away! The quality of the tomatoes is the key to this recipe!

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Best for Soups: Mutti Pomodoro San Marzano. Taste of Home. If you're making chili, minestrone or other hearty soups, odds are the recipe will call for a can or two of tomatoes. While many recipes will suggest stewed or diced tomatoes, our Test Kitchen says substitute in a can of San Marzano tomatoes—particularly Mutti Pomodoro San Marzano.

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San Marzano is a region, it's a tomato, it's a plant, it's a brand name, it's a consortium.. Authentic cans must say "Pomodoro San Marzano dell'Agro Sarnese Nocerino" on them and they will have.

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Make the Pomodoro Sauce. Heat the olive oil in a saucepan over medium low. Add garlic and a pinch of kosher salt. Gently warm the garlic until it's soft, about 5 minutes. Add the tomatoes with their juice. Raise the heat and bring to a boil, then lower the heat to medium and simmer for 15 minutes.

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Fino a vent'anni fa, i fertili terreni agricoli che circondano Napoli e l'area del sarnese-nocerino in provincia di Salerno erano quasi esclusivamente dedicati alla produzione del pomodoro San Marzano: delicato, dalla buccia sottile e bassa acidità, il sapore unico del San Marzano si mantiene per molto tempo, anche durante la conservazione; ma deve essere trattato con cura.

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The San Marzano Tomato is the classic Italian paste tomato. This tomato variety is an heirloom from San Marzano sul Sarno - a town in the Campania region of southern Italy, near the city of Naples. The sweet, elongated, pointy plum-type tomatoes make delicious cooked tomato sauces. San Marzano tomatoes are also canned as whole tomatoes for.

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1. Sauté the garlic. In a large sauce pot, sauté the minced garlic in oil for about 30-60 seconds (stir constantly to avoid burning the garlic). 2. Add the tomatoes and simmer low and slow. Once the garlic is fragrant, add the canned tomatoes with the paste and salt, then partially cover the pot with a lid.

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Step 6. Add reserved tomato liquid to pot and stir to combine. Season with a pinch of salt, throw in 3 basil sprigs, and reduce heat so sauce is bubbling at a simmer. Cook, stirring occasionally.

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Place the tomato sauce back onto the heat and cook it again, uncovered, on a medium-low heat until it thickens. 4. Add the torn basil leaves 5 minutes before it's ready and season with salt. 5. Cook the pasta al dente, following the instructions on the packet. Drain and mix in a serving bowl with the tomato sauce.

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Add the peeled or canned tomatoes to a blender or food mill and blend until pureed. Set aside. Finely mince or grate some yellow onion and garlic cloves. Set aside. Add some oil to a large pot over low heat. Add the onions and garlic to the pot and cook over low heat for 10 minutes or until translucent.

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Add 1/2 of the reserved cup of pasta water to pomodoro sauce, and bring to a soft boil over medium-high heat. Add pasta and stir constantly for about 1 minute. Add more of the starchy pasta liquid if needed. Remove from heat and serve immediately. Top with fresh basil and parmigiano reggiano as desired.

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Instructions. Preheat a heavy bottom pot over medium heat with a drizzle of olive oil. Sautee the onion with a pinch of salt until softened and it begins to get some color, about 15 minutes. Stir in the garlic and sautee just until fragrant, another 20 seconds or so. 1 yellow onion, Olive oil as needed, 4 garlic cloves.