PANTRYFLEX

simmer · tomato sauce

★ STARRED KITCHENPrep 5 minCook 15 min

Creekforge San Marzano Tomato

Independent adaptation of a publicly published Mirko Febbrile recipe. Not affiliated with, sponsored by, or endorsed by Mirko Febbrile.

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 30 ml
Olive Oil 30 ml

Ingredients

  • Tomato — 500 g fresh or canned San Marzano tomatoes
  • Olive Oil — 2–3 Tbsp EVOO (30 ml)
  • Garlic — 1 small garlic clove, lightly crushed
  • Basil — 4–5 fresh basil leaves
  • Salt — salt to taste

Method

  1. Pour to the lines in order (bottom → top): Olive Oil.
  2. Add: Tomato, Garlic, Basil, Salt.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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Provenance

Mirko Febbrile — published sauce recipes in the PantryFlex catalog. Michelin 1* (Braci CDC, historical).

Originally published as San Marzano Tomato Sauce.

Adapted from a Mirko Febbrile recipe (Mirko Febbrile / Michelin Guide).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Mirko Febbrile / Michelin Guide (published as “San Marzano Tomato Sauce”). Full citation lives in Provenance.

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