Assistant Farm Manager Bobby really pushed for and is us to grow San Marzano tomatoes this year and is excited to pull together this sauce box with the following:
Recipe (see also below)
5 lbs Tomatoes: San Marzano + a couple Heirlooms
Fresh Chesnok Red Garlic
Fresh Onion
Sweet Italian Pepper
Fresh Cayenne Pepper
Bunch of Carrots
Basil
San Marzano Tomatoes are a prized Italian variety known for their rich, sweet flavor and low acidity. Unlike juicier slicing tomatoes, they have firm flesh, fewer seeds, and a concentrated taste, making them ideal for sauces and canning. These plum-shaped fruits originated in the volcanic soil near Naples and have long been favored in Italian cuisine for their depth and balance. At their best when lightly cooked down, San Marzano's produce a velvety sauce with natural sweetness that needs little more than olive oil, garlic, and salt. Store at room temp and use within a few days for peak flavor.
Tio Roberto’s San Marzano Tomato Sauce
Ingredients (all included except onion)
2 qts San Marzano tomatoes, boiled & mashed
1 large sweet Italian pepper, diced
1 fresh cayenne pepper, minced (remove seeds for less heat)
1 head Chesnok Red garlic, peeled & chopped
1 bunch carrots, finely chopped or grated
1 bunch basil, chopped
1 Tbs tomato paste (optional)
1 onion, chopped
Olive oil, salt to taste
Directions:
Submerge tomatoes in boiling water for 1 minute. Remove and mash gently in a bowl (or, for a smoother sauce, pass through a food mill to remove seeds and skins).
Heat 2–3 Tbs olive oil in a wide saucepan over medium heat. Add onion (if using) and cook 5–7 min until soft.
Add carrots and cook 5 min, stirring occasionally.
Stir in sweet pepper and cayenne; cook 3–4 min.
Add garlic and sauté 1–2 min until fragrant.
If desired for thicker sauce, add 1 Tbs tomato paste.
Pour in mashed San Marzano tomatoes with their juices. Add a generous pinch of salt. Simmer uncovered 30–40 min, stirring occasionally, until thickened.
Stir in parsley and simmer 5 more min. Adjust salt to taste.
Serve over pasta, polenta, or use as a base for other dishes.