San Marzano sauce with Pancetta, Onions and Garlic

This past summer, I got some yummy San Marzano tomatoes at the farmers market. Anyone who know’s me (really knows me) knows how much I LOVE San Marzano tomatoes! So I wanted to make a simple but yummy sauce with them. You don’t need to add a bunch of ingredients when using San Marzno tomatoes because they have SO much flavor and a sweetness to them. (that’s why I love them).

So I got 6 tomatoes at the farmers market.
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Core the tomatoes and stick the tip of the knife that you used to core the tomatoes on the other end of the tomatoes and make an X. This helps when peeling the skin off.
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Grab a large pot and fill it with enough water to boil 6 tomatoes (I probably added too much water) and place it on a burner and turn to high heat.

once the water comes to a boil, add the tomatoes and boil them for about 10-12 minutes.
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While the tomatoes are boiling chop 1 large yellow onion, mince 3-4 cloves of garlic,
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then chop up 3 oz of pancetta (or more, if you like more).
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once the tomatoes have boiled for about 10-12 minutes (the skins should lift up around where you cored, or made the X in the tomato and that means they are ready to peel).

add them to an ice bath, (a bowl filled with 1/2 ice, and 1/2 water) this stops the tomatoes from continuing to cook and cools them off so you can handle them.
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once the tomatoes sit in the ice bath for a minute go ahead and pull them out and peel the skin off
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Then chop the tomatoes up, and set aside

Now grab another pan or dutch oven, heat burner to medium heat and coat the bottom of the pan with olive oil
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Then add in the chopped onion
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Saute for 5 minutes or until the onions are translucent, stirring a few times, so the onion doesn’t burn.

Then add in the chopped pancetta
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Cook pancetta with onions for a few minutes, stirring a couple of times.

Then add in the garlic
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Saute for about a minute stirring in with the pancetta and onion.

Now add in some tomato sauce, and a 28oz can of San Marzano tomatoes.
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Now add in the chopped tomatoes
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Stir everything together

I seasoned mine with salt, pepper, dried basil and a little splash of red wine and stirred everything together and tasted, and adjusted seasoning as needed.
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Then let the sauce simmer for 20-30 minutes

I served mine over spaghetti noodles. Just follow the directions on the pasta box. You could use any pasta you like.
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Simple, light and delicious!
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Recipe

  • 6 San Marzano tomatoes.
  • 1 large yellow onion, chopped
  • 3-4 cloves of garlic, minced
  • 3 oz of pancetta (or more, if you like more), chopped
  • olive oil
  • tomato sauce (any size)
  • 28oz can of San Marzano tomatoes
  • salt, pepper, dried basil, to taste
  • red wine, a splash
  • Pasta noodles
  • So I got 6 tomatoes at the farmers market.
  • Core the tomatoes and stick the tip of the knife that you used to core the tomatoes on the other end of the tomatoes and make an X. This helps when peeling the skin off.
  • Grab a large pot and fill it with enough water to boil 6 tomatoes and place it on a burner and turn to high heat.
  • once the water comes to a boil, add the tomatoes and boil them for about 10-12 minutes.
  • While the tomatoes are boiling chop 1 large yellow onion, mince 3-4 cloves of garlic,
  • then chop up 3 oz of pancetta (or more, if you like more).
  • once the tomatoes have boiled for about 10-12 minutes (the skins should lift up around where you cored, or made the X in the tomato and that means they are ready to peel).
  • add them to an ice bath, (a bowl filled with 1/2 ice, and 1/2 water) this stops the tomatoes from continuing to cook and cools them off so you can handle them.
  • once the tomatoes sit in the ice bath for a minute go ahead and pull them out and peel the skin off
  • Then chop the tomatoes up, and set aside
  • Now grab another pan or dutch oven, heat burner to medium heat and coat the bottom of the pan with olive oil
  • Then add in the chopped onion
  • Saute for 5 minutes or until the onions are translucent, stirring a few times, so the onion doesn’t burn.
  • Then add in the chopped pancetta
  • Cook pancetta with onions for a few minutes, stirring a couple of times.
  • Then add in the garlic
  • Saute for about a minute stirring in with the pancetta and onion.
  • Now add in some tomato sauce, and a 28oz can of San Marzano tomatoes.
  • Now add in the chopped tomatoes
  • Stir everything together
  • I seasoned mine with salt, pepper, dried basil and a little splash of red wine and stirred everything together and tasted, and adjusted seasoning as needed.
  • Then let the sauce simmer for 20-30 minutes
  • I served mine over spaghetti noodles. Just follow the directions on the pasta box. You could use any pasta you like.
  • Simple, light and delicious!
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