I thought this recipe was pretty simple and turned out ok. It was a little bland, however. I added some meatless meatballs to the sauce near the end, and as long as you had a little “meatball” on your fork too, it was great! Toby said the sauce wasn’t saucy enough, and was too chunky. I guess it all depends on how you like your sauce! This is a recipe from Wegmans Menu magazine, so all of the items can be found at Wegmans. However, I could not locate the hydroponic basil, so I am not sure exactly HOW much it calls for. I just used some basil from my garden and added about 10 leaves.
San Marzano Tomato Sauce
(Wegmans Menu magazine)
active time: 20 min.
total time: 55 min.
2 cans (28 ounces each) San Marzano tomatoes
1/2 cup minced sweet onion
6 cloves peeled garlic, minced
2 tbsp extra-virgin olive oil
1 pkg Food You Feel Good About hydroponic basil, leaves stripped, stems discarded, thinly sliced
2 tbsp unsalted butter
salt and pepper to taste
1. Crush tomatoes by hand into sieve placed over large bowl; removing any hard stems. Gently squish tomatoes with your fingers to release all the juices. Drain tomatoes, shaking sieve, over bowl to reserve juices. Set aside.
2. Add onions, garlic, and olive oil to large skillet on medium-low. Cook, stirring, about 5 min., until soft but not browned.
3. Add reserved tomato juice; increase heat to medium-high. Cook, stirring often, about 25 min., until liquid is reduced by three-quarters.
4. Add crushed tomatoes to pan. Reduce heat to low; simmer 10 min.
5. Add basil leaves, butter, salt, and pepper. Cook, stirring, 5 min.
calories per serving (1/2 cup): 110