San Marzano Tomato Sauce

[karlinann]

Here it is folks. I got this recipe from a Nicholas Sparks book that I read this past weekend.

2 cans San Marzano Tomatoes
2 onions, peeled and cut in half
1 stick of butter

Peel the onions and split in half only. Add the 2 cans of SM Tomatoes to a pot and place over medium heat. Add the butter and onions. Stir until the butter melts and everything is combined. Turn the heat down low and simmer for 1 1/2 hours. Serve over cooked Linguine pasta.

[JoGee]

I haven't seen that brand of tomatoes here. Are these pre-seasoned or plain? Whole, chopped, or diced?

[karlinann]

JoGee, I was not able to find them in my grocery either. They are Italian tomatoes and are supposed to be the sweetest. I am going to just use my stores whole tomatoes and it probably won't be as good, but what the hey. I'll throw in some sugar to offset the taste.

[LisaUK]

San Marzano are generally the ones used for canned tomatoes in Italy. If it says Product of Italy on it, it'll be them!
Handy tip: don't whizz in a blender, always crush by hand, as the seeds can be bitter when cut open.

[BarbCA]

We have these in our local grocers but they are frightfully expensive. I remember seeing fields of them in Italy near Naples.
We did grow them in the garden one year but I didn't notice much difference. Maybe the need volcanic soil to be their best.

[boffler]

Sounds yummy