The Italians say that San Marzano tomatoes are the best tomatoes in the world, and I'm not going to disagree!
They are a variety of plum tomatoes, with thicker flesh and fewer seeds. They taste incredible, especially when cooked like this, when the flavour has time to concentrate.
This is the most simple of tomatoes sauces, but it doesn't need anything else - just onion, garlic, white wine and basil.
Don't be tempted to add sugar, as these tomatoes lack the acidity of many varieties and have a delicious sweetness all of their own.
It's delicious simply served over your chosen pasta with a few more basil leaves and a generous grating of parmesan. Alternatively, just top with a few pieces of griddled chicken or some sauteed king prawns.
2-4 tablespoons of olive oil
600g of fresh San Marzano tomatoes
1 white onion
2 cloves of garlic
75ml dry white wine
Seasoning
Handful of basil leaves
- Preheat the oven to 200°C.
- Cut the tomatoes in half and lay in the bottom of a roasting dish, skin side down (see image 3).
- Season then drizzle with olive oil.
- Roast for 35-40 minutes until the tops are starting to turn golden (see image 2).
- Peel and finely dice the onion.
- Peel and crush the garlic.
- Heat the oil in a lidded pan, over a low to medium heat.
- Once the oil is up to temperature add the onion and stir gently, until the onion becomes translucent.
- Add the crushed garlic to the pan and stir for 1-2 minutes, being careful not to let the garlic burn.
- Pour in the white wine and let it reduce for a few minutes. Take off the heat.
- Pour the onion mixture and tomatoes into a blender, and blend until the sauce is smooth.
- Return to the pan and season to taste.
- Tear up a handful of fresh basil leaves and add to the sauce.
- Serve with your chosen pasta and top with parmesan, king prawns or sauteed chicken.
