San Marzano tomatoes are an Italian heirloom variety of plum tomatoes. Compared to roma tomatoes San Marzano have fewer seeds, more meaty texture, and thinner shape; often with a point at the bottom. Flavor wise they are also sweeter and less acidic. The thicker juice, meaty inside and lower acid makes them ideal for creating an uncooked sauce.
It is worth noting that although known as an Italian tomato San Marzano tomatoes can be grown anywhere. American grown varieties are sold just as are Italian varieties. However San Marzano tomatoes that are grown and canned in Valle del Samo, Italy can be classified as Pomodoro S. Marzano dell’Agro Sarnese-Nocerino with the EU DOP emblem.
For this recipe we will be using canned San Marzano tomatoes. They have been heated enough during the canning process to allow this recipe to work. Using this ‘uncooked’ sauce recipe is ideal for stone or brick oven pizzas baked hotter than 500°F (260°C). The hotter cooking temperature ensures there is enough heat to quickly evaporate moisture from the sauce.
Ingredients
Yield: Approximately 13 ounces of sauce, enough for two 14″ thin crust pizzas.
Volume |
|
| San Marzano Tomatoes | 28oz can |
| Garlic | 1 small clove* |
| Salt | 1/2 teaspoon |
| Black Pepper | 1/4 teaspoon |
| Oregano, dried | 1/2 teaspoon |
| Crushed Red Pepper | 1/8 teaspoon |
* A small clove of garlic refers to a clove about the thickness of your pinkie. A medium sized clove will produce a big garlic favor, but not over powering. The garlic flavor will get stronger if sits overnight. Adjust to your preference.
Tools Used
Directions
- Remove the area where the stem connects to the tomatoes and crush the tomatoes with your hands or a potato masher until completely broken up.
- Pour tomatoes into a large fine mesh conical sieve over a large bowel.
- Allow the tomatoes to drain for an hour in the sieve separating the watery liquid from the pulp.
- Crush garlic clove using a garlic press
- Combine tomato pulp, garlic, salt, black pepper, crushed red pepper and oregano.
- If the sauce is still lumpy continue to mash up with a potato masher until smooth. Avoid using a blender as it breaks the seeds releasing a subtle bitter flavor.
- Allow the sauce to sit covered at room temperature for a few hour or refrigerate for up to 4 days. The sauce will taste better the next day; when possible make the day before.
