SAN MARZANO TOMATO SAUCE

1 small red onion, finely diced

4 cloves fresh garlic, peeled and sliced

3 tablespoons of extra virgin olive oil

2 28-ounce cans of San Marzano tomatoes

6 fresh basil leaves

Salt and pepper to taste

In a medium sauce pan on a medium heat, sauté onion and garlic in the extra virgin olive oil until the onion is translucent and the garlic becomes golden in color.

Add the San Marzano tomatoes to the sauce pan and season with salt and pepper to taste.

Cook for approximately 15 to 20 minutes or until the tomatoes become tender to the fork’s touch.

Rip the fresh basil leaves into small pieces, using your fingers. Add to the San Marzano tomato sauce. Adjust the seasoning to taste, if necessary.

Chef Gianfranco Campanella

Kristin Marovelli wrote:

“My husband and I have had lunch a few times at Caffe Dolce Vita on Federal Hill and the food is fabulous! I especially love anything with the San Marzano tomato sauce. The sauce is delicious, everything about it is wonderful. I would love the recipe for the San Marzano sauce. There must be a secret to it! Plus, as an added bonus, the staff is always wonderful.”

The only surprise ingredient of this recipe is the red onion in place of a yellow or Spanish onion. Red onions have a sweeter flavor and crunchier texture and impart a nice sweetness that makes the sauce come alive on each ridge of pasta.

Chef Gianfranco Campanella shared his recipe, and he’s no stranger to Chef’s Secret. Most recently, he divulged the secrets of Caffe Dolce Vita’s Caesar salad which features a grilled marinated chicken breast.

Gianfranco Marrocco is the owner of the Italian-style caffe, and boutique Hotel Dolce Villa that houses it on Federal Hill at 59 DePasquale Square. It’s open daily for breakfast, lunch and dinner and brunch on Saturday and Sunday. Learn more at www.caffedolcevita.com.