san marzano tomato sauce

Confession: we are tomato addicts. It’s a well known fact we spend an embarrassing amount of money on tomatoes in peak season. We’re lucky to live steps away from a beautiful farmer’s market and we’ve made friends with our local “tomato guy” who reserves the best of the week just for us. My favourite is the San Marzano. It’s sweet but subtle and it’s the only tomato you should use to make sauce. I make batches of this sauce and freeze it. I use it as a pasta sauce or a pizza base for our pizza/movie nights with the kids.

INGREDIENTS:

2 lbs fresh San Marzano tomatoes, chopped

1 large yellow onion, roughly chopped 

4 large cloves garlic, crushed

4 tbl dried basil

 ¼ cup extra virgin olive oil 

salt and pepper

DIRECTIONS:

Preheat oven to 400 degrees. Line a large sheet pan with parchment paper or a silicone lining.

Put tomatoes, onions, garlic and dried basil in a large bowl. Pour olive oil in the bowl and season with salt and pepper. Toss thoroughly but gently and place on sheet pan. 

Roast for 30 minutes, tossing halfway through. Remove pan from oven, cool slightly and place back in large bowl if using an immersion blender or a high-speed blender.

Blend until smooth. This can be stored in the fridge in an air tight container for up to 4 days or divide sauce into batches to freeze.