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Recipes for San Marzano Tomatoes

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Nicky’s Original Tomato Sauce         

By Nicholas Soccodato 

Ingredients: Extra virgin olive oil, garlic (2 cloves or spicy in a jar marinated in sunflower seed oil), onion, white cooking wine, salt, basil, passata di pomodoro in bottle (mashed tomatoes), 680g and pomodorini (cherry tomatoes) in 14 oz. can.

Cooking time: 20 minutes. Serves 4-6 people for 1lb. of pasta.

Use La Bella San Marzano brand tomatoes

"Cilento" extra virgin olive oil and aglio al peperoncino (spicy garlic in sunflower seed oil) available in a jar.

Pour 2 spoons of extra virgin olive oil into a 10 inch frying pan. Add chopped onion as well as 2 chopped cloves of garlic and fry them until bronzed then pour a 680g passata di pomodoro from the bottle (mashed tomatoes) mixing with pomodorini slowly cook and stir for 20 minutes. During the final five minutes while stirring squeeze the cherry tomatoes gently. Add a touch of white wine, a touch of salt and 2 basil leaves in small pieces. I prefer Capellini spaghetti served individually in a dish topping it with 1 ½ scoops of sauce and sprinkle romano or reggiano cheese.   “Salute e lunga vita!”

For a deluxe treat, during the last 3 minutes add 4 slightly cooked lobster tail meat.

*Excellent for pizza, fish or meat alla pizzaiola.*

Order a Nicky's Original Tomato Sauce Kit today!   <===== Click Here

Rose's Red Sauce (Featued on the cover of the Saveur Magazine Cookbook 2002)

A special thanks to Saveur Magazine and Domenico Rea for the recipes listed on our site.

This simple recipe, from Nick Soccodato's wife, Rose, reveals the flavor superiority of san marzano tomatoes.

Heat three tbsp. extra-virgin olive oil in a nonreactive pot (earthenware or enameled cast iron) over medium heat.

Add two chopped peeled garlic cloves and fry, stirring frequently, until golden, about three minutes.

Add one 28-oz. can peeled whole tomatoes, with juice. Season with salt and freshly ground black pepper.

Increase heat to high, bring sauce to a boil, and cook until sauce has reduced slightly, about five minutes. Reduce heat to medium-low and simmer, stirring occasionally, for thirty minutes.

Add a few fresh basil leaves and cook for fifteen minutes more.

Meanwhile, cook 1 lb. spaghetti in a large pot of boiling salted water until tender but firm, about seven minutes.

Drain pasta, mix with sauce, and serve with freshly grated parmigiano-reggiano. Serves four. Enjoy!

Shrimp Fra Diavolo

Tagliatelle al Prosciutto

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Last modified: October 05, 2005