Zo's San Marzano Marinara

Posted by francis keyser Monday, May 3, 2010
Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 5-10 min.
Cook Time: 15-20 min.
Difficulty: 1

I was doing a little reading on the plum tomato called San Marzano tomatoes. Not only are they considered by many chefs to be the best sauce tomato but they have a really interesting history. The story's say the first seed of the San Marzano tomato came to Campania as a gift from the Kingdom of Peru to the kingdom of Naples in 1770. The seed was then planted in what is now the commune of San Marzano. It is believed that the volcanic soil in the Shadow of Mount Vesuvius filters out water impurities. Interesting and delicious is how I would describe these tomatoes! Enjoy Zo's Marinara!

Ingredients:
28 oz can crushed San Marzano tomatoes
14.5 oz can diced fire roasted tomatoes
1/2 cup red onion (chopped)
5 cloves garlic (minced)1 tbsp red wine
1 tsp balsamic vinegar
1 tsp white balsamic vinegar
1/2 tsp fresh oregano (diced)
1/4 tsp cayenne pepper
1/8-1/4 tsp sugar
kosher salt (to taste)
red pepper flakes (to taste)
Fresh Crack pepper (to taste)

Heat olive oil in small sauce pan over medium heat. Add red pepper flakes, kosher salt and fresh crack pepper to oil and whisk around. Saute garlic and onion in oil until garlic is golden (3-5 min,) add the rest of the ingredients and bring to simmer stirring frequently. Let simmer 10-20 minutes.

Store in a sealable container for up to 1 week in the refrigerator.

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