Nothing beats San Marzano tomatoes 👌🏻

My recipe for a simple sugo di pomodoro

I lightly caramelized half an onion in an earthenware/clay pot with some EVOO then added a large clove of chopped garlic.

• One of the biggest mistakes people make is adding too much onion, garlic, and other seasonings. Remember: we want to enhance the flavor of the sauce, NOT overpower. Let the tomatoes be the star of the show.

• Cooking the onion low and slow allows the onion to release its’ natural sugar, to offset the acidity of the tomatoes.

• The alkaline nature of clay helps to balance the pH of the tomatoes creating a naturally sweeter sauce without the addition of sugar.

Put the 88oz/2500g can of San Marzano D.O.P. (Denominazione d’Origine Protetta) whole peeled tomatoes through a food mill and pour into the mixture of garlic and onions. (I used La Valle)

If you cannot find authentic San Marzano D.O.P. tomatoes I highly recommend Bianco DiNapoli, Pastene, or Stanislaus tomatoes.

Add a little salt, freshly cracked black pepper, freshly picked basil, and EVOO, then simmer on low for a few hours, stirring occasionally.

Cook some vermicelli or spaghetti, then toss a bit in a pan with some pasta water and the tomato sauce for a minute or so, then plate it with some basil and freshly grated Pecorino Romano.

Buon Appetito!

by ferrarapizza