Instructions

• In a large stainless steel pot on LOW-MEDIUM heat sauté garlic in olive oil for 30-60 seconds. As the garlic hits the hot olive oil, you should hear a gentle sizzle and be immediately greeted by an intense, savory aroma. Watch closely; you're looking for a light golden color, burned garlic ruins the whole sauce. Careful sautéing is crucial because burned garlic will impart a bitter taste to the entire sauce. I ruined an entire batch once by not paying attention; now I never leave the stove during this step.
• Pour canned tomatoes with juices in with the garlic. Add tomato paste, salt, and black pepper. Mix ingredients together, partially cover with lid, but not completely, and simmer on LOW heat for 3+ hours. Stir every so often to avoid burning. Note: if using a parmesan rind, add it in this step and let it simmer with sauce until finished. Remove and discard rind when ready to serve. I always set a timer to remind myself to stir; it's easy to forget when you're multitasking.
• When sauce is finished cooking, use a hand immersion-blender to puree. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking. After experimenting with both methods, I strongly prefer a chunkier sauce; the texture adds another layer of complexity.
• When sauce is finished, mix in chopped fresh herbs. Season with additional salt & black pepper if needed and serve! I always taste the sauce at this stage and adjust the seasoning to my liking. Fresh herbs really brighten up the sauce and add a final layer of flavor.