BKR's Italian Tomato Sauce with San Marzano Tomatoes

[Editor's Note: The following recipe was submitted by one of our readers, BKR. The reason it appears with my name attached is that I took the recipe from the BKR's news item and pasted it into this story which I, not BKR, created.]

1 28oz can plum tomatoes(I like Orgoglio San Marzano);
2 Tbsp olive oil;
2 cloves garlic, minced;
1/2 medium onion, diced;
1/2 can or 2 Tbsp tomato paste;
1 Tbsp flat-leaf parsley, finely chopped;
1 Tbsp fresh basil or 1 tsp dried basil;
1 tsp fresh oregano or 1/2 tsp dried oregano;
Pinch of red-pepper flakes;
Coarse salt and freshly ground black pepper;
NO SUGAR!

  1. Sweat onion and garlic in olive oil over medium heat.
  2. Add tomato paste, stir. Cook for 1/2 min.
  3. Add plum tomatoes and juice which have been diced by hand or with a quick pulse in a blender. Don't over puree.
  4. Reduce heat, and add herbs and pepper.
  5. Allow to simmer for a minimum of 25 minutes to an hour. The longer you simmer the sauce the thicker and sweeter it will become.
  6. Season with salt and pepper to taste.

Serve over a good quality pasta, like La Rustichella. I like to then top that off with Romano cheese. Buon Appetito!

P.S.- My family has been using this for decades if not longer.

I'm Italian so I know for sure it's authentic! Quantity of herbs and spices can vary depending on your mood!

Course: 
Mains