San Marzano Sauce

October 17th is National Pasta day here in the states, and to celebrate, I have a special market meal for you today.

San Marzano tomatoes are a contested product in all food spaces, but it's rare to see a fresh variety in the farmer’s markets here in Green Bay. Cold Climate Farms has had them at their stall during the tomato season for the last few years, and I recently got my hands on them for the first time in quite awhile. I decided to try this special product fresh against a can of DOP approved San Marzanos I purchased from the grocery store.

Here’s what I learned: Fresh is best. It’s a pain to make tomato sauce from fresh tomatoes. There are a lot of extra steps. However, I do not believe that DOP approved San Marzano tomatoes can beat the fresh grown San Marzano variety if you can get your hands on them. If asked to pay a premium for the DOP tomatoes versus fresh, I’ll take the fresh.

This recipe is written using the fresh tomatoes from our friends at Cold Climate Farms. To make this recipe at home with a can, I recommend using a 28 ounce can of whole peeled San Marzano tomatoes, skipping the steps for preparing fresh tomatoes of course. The mild italian sausage provides most of the spices and seasonings to the sauce, but feel free to use a hot sausage if you prefer.

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@eatingnormal October 17th is national pasta day, and to celebrate, we have a simple sauce made with fresh San Marzano tomatoes grown by Cold Climate Farms from the Green Bay Saturday Morning Farmer's Market. Only two weekends left to enjoy the market. Don't miss your chance. Recipe below or on our website! #recipe #pasta #foodblog #greenbayeats #sauce #TomatoSauce #tomatoes ♬ original sound - Eating Normal