San Marzano Tavern Pizza Sauce Restaurant Volume Recipes

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SAN MARZANO TOMATO-BASIL SAUCE



San Marzano Tomato-Basil Sauce image

Make and share this San Marzano Tomato-Basil Sauce recipe from Food.com.

Provided by balpa

Categories     Sauces

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 (12 ounce) can whole peeled san marzano tomatoes (available at Italian specialty stores)
4 garlic cloves, thinly sliced
1 large yellow onion
1 tablespoon extra virgin olive oil
1 teaspoon marsala wine or 1 teaspoon sugar
fresh basil leaf, soaked
fresh oregano
salt
ground black pepper
1/2 red pepper (optional)

Steps:

  • Heat Extra Virgin Olive oil in heavy bottomed saucepan with a low to moderate flame (Add just enough to coat the bottom of the pan).
  • Add chopped onion and sliced garlic to pan, mixing evenly.
  • When the onion has turned translucent and the garlic is slightly golden you may do one of two things: If you prefer a delicate tasting sauce add just the tomatoes; If you prefer a richer, bolder sauce add half a red pepper (You may want to discard some of the pepper's seeds).
  • Cook the red pepper evenly on all sides, and then add the tomatoes.
  • When you add the tomatoes raise the flame slightly.
  • Let the tomatoes simmer for about one half an hour to forty five minutes- until most of the tomato juice has evaporated (yhe consistency will get thicker with time).
  • When the juice has mostly evaporated add a teaspoon of Marsala wine or sugar.
  • Add fresh basil, salt, pepper, and oregano.
  • Cook the sauce a few more minutes longer.
  • Serve with imported pasta (vhoose something light and not to starchy- fresh pasta is best).
  • Garnish pasta with parmesan cheese- Bon Apetite!

Nutrition Facts : Calories 69.8, Fat 3.5, SaturatedFat 0.5, Sodium 110.9, Carbohydrate 8.3, Fiber 1.4, Sugar 3.9, Protein 1.2

HOW TO MAKE PIZZA SAUCE WITH SAN MARZANO TOMATOES RECIPE



How to Make Pizza Sauce with San Marzano Tomatoes Recipe image

Provided by AzWench

Number Of Ingredients 4

2 quarts fresh san marzanos peeled, seeded, and crushed (crushed by hand or with a potato masher
2 or 3 garlic cloves minced & sauteed
Small handfull of fresh chopped basil
Salt & pepper to taste

Steps:

  • This videos uses actual San Marzano tomatoes and shows you from beginning to end how to turn them into Pizza Sauce. Their method for removing seeds is great, fast, but doesn't get all of them and they use waaay too much basil for my tastes, and I am not sure I would prefer this "chunky" style. If it were me, I would run it through the blender after cooking to get it down smoother. I wrote down their ingredients in case you are not fast enough to write them down when they appear on the video. This next video involves strained tomatoes which produces a pizza sauce more peope are familiar with (as opposed to the above chunky/heavy version). No seeds, smooth, no chunkiness. Word of caution: From what I observed, and other viewers commented on in youtube, this cook went overboard on the spices and used too many. But this recipe does have it's good points and you should be able to use his basics to combine your own flavors to suit your tastes. Olive oil 2 cloves garlic, Strained Tomatoes Crushed red pepper Thyme Blended italian seasonings Salt Brown sugar ----- Maybe I am just being biased but I think the sauce/video we produced for our sister website Roma-Tomato.com works great on pizza because we've done it that way and we enjoyed it. The slow cook aspect of it simmers the sauce down for a long time until it gets thicker and thicker while a lot of the tomato flavor is cooked in. Unlike many others, we remove the seeds and leftover through a strainer or food mill. Follow the last variation on the video which calls for: 1 small onion, fine chopped 1-2 gloves of garlic, minced salt, pepper to taste, Oregano to preference. After that, add your other favorite ingredients which are not listed on the video: Oregano, Italian seasoning, basil, chopped red pepper or paprika, brown sugar A litle olive oil in the beginning might also work for some people. American marinara sauce is not the same as Italian marinara sauce. Marinara means "Marine" - as in the sea, and the following recipes are what makes up the base of an Italian Marinara sauce that is a seafood based sauce for mussells, or red clam sauce. Americans use this base quite differently. ----- The following recipe is from an Italian chef and looks really good and is so incredibly simple. I've writen down the ingredients and major points for your convenience. Ingredients: Extra Virgin Olive OIl, 1/4 cup Chopped garlic cloves, 4-6 32 ounce can of partly crushed San Marzano or plum tomatoes. Chopped parsley and basil 3 "pinches" of black pepper 4 pinces of Kosher salt. Major Points: Cook for 25 minutes if using can tomatoes. Garden fresh tomatoes might require longer cooking/simmering. Pay attention to what he says about it toward the end of the video. However, he doesn't say how long to cook if you use fresh tomatoes. This recipe also produces a "chunky" marinara sauce, like the one below and as the cook below states, if you want it "smoother" you can run it through the blender after cooking. As she says in the video below, this is more of a chunky marinara sauce. According to her, if you want it smoother, you can "blend it" (through a blender). She uses a lot of basil and if you are cooking with canned San Marzano tomatoes, remember that most of them come packed with basil - so you dont want to ADD too much more. Ingredients Olive oil 1 large yellow onion, finely chopped 4 garlic cloves minced, 2 tbsp chopped basil 30 oz chopped/diced tomatoes (San Marzano of course) 1 tbsp tomato paste 1 tbsp oregano salt & pepper Major Points: Let the olive oil and onion cook together for 8-10 minutes so that it is a "little bit brown." Then add garlic, basil, stir together, then add tomatoes, followed by water in the amount of 1/4 of the tomato can. She then adds the tomato pastes and mixes it in well. Then add your oregano, salt and pepper to taste. Let simmer for 20 minutes (fresh tomatoes might take longer). ----- This is another video/recipe from "Giuliana" with DeLallo brand for their DOP San Marzano tomatoes. She starts out describing it as a tomato sauce but later says it's also a simple marinara sauce. A longer video but very informative. Although she mixes in the pasta when she's done, it's not necessary if using as a marinara sauce for other purposes. Ingredients: Coat bottom of pan with oil Garlic (crushed, but not minced as she will remove it and the onion when she is done) 1 Med. Yellow onion 1 28 ounce can of DeLallo San Marzano tomatoes, Salt Basil

SAN MARZANO TAVERN PIZZA SAUCE (RESTAURANT VOLUME)



San Marzano Tavern Pizza Sauce (Restaurant Volume) image

The flavors are fresher and brighter in this sauce than those in any commercially bottled or canned pizza sauce. Dried herbs are preferable to fresh herbs in this sauce, but if you want fresh, sprinkle them on your pizza, put them on your pizzas just before or just after they cook. This recipe makes a lot of sauce. It's meant for restaurants or to be canned and stored for a season. Reduce recipe for normal use. It should take about 4oz/112g per pizza, depending on the size of the crust.

Provided by Kobe Roux

Categories     Sauces

Time 1h15m

Yield 205 ounces, 51 serving(s)

Number Of Ingredients 15

2 (90 ounce) cans san marzano tomatoes
130 g double-concentrated tomato paste
1 teaspoon ground black pepper
1 cup white sugar
1 cup extra virgin olive oil
1 tablespoon kosher salt
8 tablespoons crushed garlic
1 yellow onion
1 bell pepper
2 tablespoons dried basil
2 tablespoons dried parsley
2 tablespoons dried oregano
2 tablespoons dried thyme
4 tablespoons red wine vinegar
1/2 cup marsala wine

Steps:

  • Peel and quarter the yellow onion.
  • Quarter and stem the bell pepper, then place the both the onions and peppers in a metal pan and bake @ 400 F or 204 C for 40 minutes.
  • Open the cans of San Marzano tomatoes and, using an immersion blender, mix until all of the whole tomatoes are crushed into a nice chunky sauce.
  • In a large stainless steel stockpot, add the olive oil.
  • Bring to medium heat.
  • Add the garlic and cook for about 2 minutes, until fragrant and tender.
  • Add the tomatoes to the stockpot and stir to combine the ingredients.
  • Add remaining ingredients to the stockpot and simmer for about 50 minutes on low to medium heat, stirring occasionally until sauce it relatively thickened but not too thick as it will thicken more when it cools.
  • Let sauce come to room temperature then evenly distribute into canning jars and seal under safe canning procedures. Label each jar and date them. Should last over one-year in a cool, dry area.

Nutrition Facts : Calories 86.1, Fat 4.4, SaturatedFat 0.6, Sodium 301.7, Carbohydrate 9.8, Fiber 1.4, Sugar 6.9, Protein 1.1

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