Hi I am chef Keith Snow and I am going to show you my version of fresh tomato sauce, forget about what grandma said about simmering the tomato sauce all day and all that. You don't have to do that.
San marzano tomatoes
28 Ounce, whole peeled (1 Tomato)
Extra virgin olive oil
1⁄4 Cup (4 tbs) (Good Quality)
6 Clove (30 gm), sliced
2 , chopped
2 , chopped
5 , chopped
3 , chopped
1. In a sauce pot, add oil over VERY low heat, then add the garlic and herbs.
2. Slowly simmer..should see a bit of bubbles..slower the better..you cant rush love making!!
3. After oil has infused for 10 minutes minimum, add tomatoes that have been pulsed 2 times in a blender or food processor.
4. Season with salt & pepper, add optional ingredients. Bring to boil, then shut off and remove from heat.
Chef’s Note: Do not simmer this sauce for over 20 minutes..you want to retain the “fresh” or “fresca” taste. Grandma will forgive you, I hope! :) Also, check out our Northern Italian Seasoning
There is nothing as great tasting as freshly made Italian tomato sauce that can be a great accompaniment with any snacks and starters. With the rich taste of tomato and a blend of seasoning, Keith Snow offers one of the easy tomato sauce recipes ever made. Just try once and you would love to enjoy it often.