The Italians say that San Marzano tomatoes are the best tomatoes in the world, and I'm not going to disagree!
They are a variety of plum tomatoes, with thicker flesh and fewer seeds. They taste incredible, especially when cooked like this, when the flavour has time to concentrate.
This is the most simple of tomatoes sauces, but it doesn't need anything else - just onion, garlic and basil. Don't be tempted to add sugar, as these tomatoes lack the acidity of many varieties and have a delicious sweetness all of their own.
It's perfect on pasta or used as a sauce for homemade pizzas.
1-2 tablespoons of extra virgin olive oil
800g fresh San Marzano tomatoes
1 medium to large white onion (preferably Spanish)
3-4 cloves of garlic
Seasoning
Handful of fresh basil leaves
- Cut a cross in the skin of the bottom (or near the bottom) of each tomato.
- Place the tomatoes in a layer at the bottom of a heatproof container and cover with boiling water. Leave for 5 minutes. (If the tomatoes float, then place a bowl or plate on to p in order to submerge them).
- Remove the tomatoes from the boiling water and peel off the skin.
- Dice the tomatoes and place in a bowl.
- Peel and finely dice the onion.
- Peel and crush the garlic.
- Heat the oil in a sauté pan, over a low to medium heat.
- Once the oil is up to temperature add the onion and stir gently, until the onion becomes translucent.
- Add the crushed garlic to the pan and stir for 1-2 minutes, being careful not to let the garlic burn.
- Stir in the tomatoes and season well with salt and black pepper.
- Bring to the boil and then lower the heat and leave to gently simmer, uncovered for approx. 1 hour (until the sauce has thickened and the flavour concentrated).
- Tear the basil leaves into the tomato sauce and stir through. Taste and adjust the seasoning.
