Many years ago, I decided to start making my own marinara. I didn’t really like the flavor of many sauces from a jar, and upon further investigation, I was concerned with all the added sugar and sodium that came along with the convenience of opening a jar.
I knew the best-tasting sauce started with the best tomatoes. As I looked at the various brands, I discovered many were full of sodium, and the true tomato flavor did not shine through.
Then, I discovered Cento Crushed Tomatoes. They use 100% vine-ripened tomatoes not from concentrate, and they are crushed and packed immediately to preserve flavor. The only ingredient listed on the can is vine-ripened tomatoes. Originally, my recipe called for two 28-ounce cans of Cento Crushed Tomatoes, but then I learned more about San Marzano Peeled Tomatoes and realized my marinara could be even better.
Distinct in flavor, Cento San Marzano tomatoes are grown in the Sarnese Nocerino area of Italy, renowned for its especially fruitful soil as a result of its proximity to the volcano Mount Vesuvius. They are handpicked, steam-peeled and packed with San Marzano puree in BPA-free cans. Every can of Cento San Marzano Tomatoes is labeled with a lot code, so Cento can track the exact farm where the tomatoes were picked and ensure each crop is up to their standards. (You can even go to the Cento website, enter the lot code and see on a map exactly where the tomatoes were grown.)
The combination of these two tomato products has helped me create the perfect recipe. It’s delicious every time, and friends and family rave about the flavor. It certainly makes from scratch worth the time and effort.
Homemade Marinara Sauce
1 (28 oz) can Cento San Marzano Tomatoes
1 (28 oz) can Cento Crushed Tomatoes
2 Tbs Brookshire’s Pure Olive Oil
1 medium sweet onion, minced
4 cloves garlic, minced
1 Tbs Cento Tomato Paste
1/2 cup red wine
4 tsp dried oregano
4 tsp dried basil
2 tsp black pepper
1/2 tsp salt, plus more to taste
8 leaves fresh basil, thinly sliced
Over medium heat, add oil to a large saucepan. When oil is hot, add onion. Sauté until soft but not brown. Add garlic; sauté for 1 minute. Add the tomato paste, and stir to coat completely. Let the tomato paste caramelize slightly. Pour in the wine. Let it simmer and reduce by half.
Add the San Marzano tomatoes, and break up the tomatoes with a spatula. Add the crushed tomatoes; stir to completely combine. Reduce heat to low. Add the oregano, dried basil, pepper and salt. Stir to combine, and let simmer for 20 minutes or much longer. Taste with a piece of bread; adjust seasoning, if necessary. If you make adjustments, simmer for another 10 minutes. When desired flavor is achieved, remove from heat and add chopped basil.
Makes 6 cups
Note: If you think the flavor is too acidic, you can add a pat of butter or 1 teaspoon of sugar. If adding sugar, let the sauce simmer for another 10 minutes and test again. Also, the longer the sauce simmers, the better the flavor. I like to double the recipe and let it simmer for 1 to 2 hours.
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