Tomato Sauce

1 Ratings
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Use to make Meatballs Tony's Way from "The Frankies Spuntino Kitchen Companion and Cooking Manual," by chefs Frank Falcinelli and Frank Castronovo.

The Martha Stewart Show, January 2011, The Martha Stewart Show, January 2011

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Recipe Summary test

Yield:
Makes about 3 quarts
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Ingredients

Directions

  • Heat olive oil and garlic in a deep saucepan over medium-low heat, stirring occasionally, until garlic is deep golden brown and fragrant, about 10 minutes.

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  • Meanwhile, pour tomatoes into a large bowl and pull the firmer stem end from each tomato and discard along with any basil leaves that may be packed into the can. Crush tomatoes using your hands; set aside.

  • Add pepper flakes to saucepan and cook for 30 seconds. Add tomatoes and salt; stir to combine. Increase heat to medium and gently simmer, stirring occasionally, until thickened and reduced by a little more than half, about 2 hours.

  • Season sauce with salt and remove from heat; let cool.

Cook's Notes

Freeze for up to 3 months.

Cook's Notes

Store covered, refrigerated, for up to 4 days.

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Reviews (3)

1 Ratings
  • 5 1
  • 4 0
  • 3 0
  • 2 0
  • 1 0
Martha Stewart Member
03/07/2011
The tomatoes are San Marzano tomatoes. These are discussed in the Frankies Spuntino Kitchen Companion and cooking manual. They also talk about LaValle brand of the San Marzanno tomatoes. They caution about an American brand that says San Marzano on the label, but in teeny tiny print on the same label it states that the tomatoes are not from Italy. So......check the labels!
Martha Stewart Member
03/07/2011
Sam Rosano's
Martha Stewart Member
03/07/2011
What is the brand of tomatoes that were used for this? Both the chefs and Martha agreed it was the BEST brand to use, please provide the name.
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