Dave's San Marzano Tomato Sauce

Dave prepared a delicious gravy. Otherwise known as sauce.  Italian sauce.  It goes on your noodles and macaronis. Dave is currently studying at Duke Law, and is living a real deal 'fish out of water' style family comedy being an I-talian down south. 

San Marzano Tomato Sauce

Here in North Carolina, they don't sell Pastene brand tomatoes, which are always my go-to for a nice homemade gravy. However, I found canned San Marzano tomatoes, and the recipe came out delicious and very similar to my normal gravy. San Marzano tomatoes are grown in the ash of Mt. Vesuvius in Pompeii, so they have an especially rich flavor.  As you can see, this gravy is very simple and contains very little seasoning.  The purpose is so you can really savor the fresh, rich flavor of the tomato.

You will need…

• 1/2 Yellow Onion
• 1 good-size clove of garlic (fresh is important)
• Olive oil (enough to cover the bottom of your pot)
• 1 Can San Marzano Peeled Tomatoes
• 1 Can tomato puree
• Salt and Pepper to taste

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-Cover the bottom of a good-sized pot with olive oil. Don't be shy, it makes 

 a difference when you are cooking the onions- if you dont use enough oil, 

 the onions burn (and even if they don't, it doesnt taste right, trust me).

-Chop a half a yellow onion into tiny pieces (preferably, use a chopper to 

 turn the onion into mush so it will dissolve into the gravy)

-Once the olive oil is properly heated and shimmering, add the onions. It 

 should sizzle.

-Keep stirring the onions and make sure they don't burn. They should 

 caramelize to a nice golden brown (see picture)

-Take clove of garlic and put it through a garlic press to mash it into 

 dissolvable bits. (If you don't have a garlic press, mash and chop the garlic 

 into a mush, or cut the garlic into thin strips so it dissolves in the oil).

-Cook the garlic quickly until it turns slightly golden. Add a little bit of olive 

 oil if you have to. Make sure it doesn't burn, because then it will be bitter. 

 If you burn it, throw out what you have and start again. Good garlic is 

 THAT important.

-Open cans of tomatoes, and put them through a food mill above the pot of 

 sauteed onions and garlic as pictured. If you don't have a food mill, I'm 

 sorry, you really should. Your meal will be edible without one, but with the 

 food mill, you remove the seeds which can be very bitter and make the 

 gravy have a nice smooth consistency.  Or, you could just buy seeded 

 tomatoes.

-Take one can and fill it with water; add to pot

-Add a good amount of salt to taste

-Add pepper to taste.

-Get to a simmer, then turn off. If you overcook it, it kills the flavor.

-Meanwhile start cooking your pasta. Once cooked al dente, drain the pasta 

 and mix with the gravy and serve.

-You can also make some garlic bread. I took a french baguette, sliced it in 

 half, drizzled some olive oil and sprinkled on some garlic powder. I stuck it 

 in the toaster oven and it was delicious.

-Enjoy