Game & Fish Dish
SPICY SAN MARZANO
TOMATO SAUCE
The San Marzano tomato gets its name from a small town in Italy just outside Naples in the Campania region. The San Marzano is a plum tomato that is sweeter, has thinner skin, and has fewer seeds than the Roma tomato, making it ideal for this spicy sauce. If you want a hotter sauce, increase the amount of red chile flakes.
Ingredients
•
1⁄4 cup extra-virgin olive oil
1⁄4 cup extra-virgin olive oil•1⁄2 cup chopped yellow onion
1⁄2 cup chopped yellow onion•2 tablespoons minced garlic
2 tablespoons minced garlic•1 (28-ounce) can whole San Marzano tomatoes,
1 (28-ounce) can whole San Marzano tomatoes, chopped
•1⁄2 to 1 teaspoon red chile flakes
1⁄2 to 1 teaspoon red chile flakes•1 teaspoon dried oregano
1 teaspoon dried oregano•1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh basil leaves•1⁄2 teaspoon kosher salt
1⁄2 teaspoon kosher salt•1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon freshly ground black pepper• Heat the olive oil in a 3-quart saucepan on the stovetop. Add the onion and sauté for 3 to 4 minutes, uncovered, until translucent. Add the garlic and cook for 1 minute, then add the tomatoes and chile flakes and simmer for 15 to 18 minutes, until the flavors are combined.
• Remove the sauce from the heat and add the oregano, basil, salt, and pepper. Carefully spoon the sauce into the bowl of a food processor fitted with the steel blade or into a blender, or use an immersion blender. Puree the sauce until it is completely smooth.
• Refrigerate for up to 1 week or freeze for up to 1 month in an airtight container or a re-sealable plastic bag. Makes 3 cups.
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