Why You’ll Love This Recipe
I love this San Marzano Tomato Sauce because the tomatoes remain the star of the recipe. San Marzano tomatoes have a balanced sweetness and acidity that allow me to create a flavorful sauce without adding lots of extra ingredients.
I also appreciate how easy this sauce is to prepare. After lightly cooking the aromatics, I add the tomatoes and let everything gently simmer until the sauce thickens. I can keep it rustic and chunky or blend it for a smoother consistency.
Another reason I make this sauce regularly is its versatility. I can prepare a batch ahead of time and keep it ready for quick pasta dinners, homemade pizza, baked pasta, or dipping.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 can (28 ounces) whole peeled San Marzano tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, thinly sliced or minced
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- 5 to 6 fresh basil leaves
- 1 teaspoon dried oregano, optional
- 1 small pinch of sugar, optional
Directions
- I pour the San Marzano tomatoes and their juices into a bowl. I crush the tomatoes by hand for a rustic sauce, although I can leave them whole and break them apart while they cook.
- I heat the extra-virgin olive oil in a large saucepan over medium-low heat.
- I add the finely diced onion and cook for about 4 to 5 minutes, stirring occasionally, until it becomes soft and translucent. I avoid browning it because I want a gentle sweetness rather than a deeply caramelized flavor.
- I add the garlic and red pepper flakes, if using, and cook for about 30 seconds until fragrant.
- I carefully pour the tomatoes and their juices into the saucepan. I stir everything together and use a wooden spoon to break up any larger tomato pieces.
- I add the salt, black pepper, and oregano if I want a slightly more herb-forward sauce.
- I bring the sauce to a gentle simmer, then reduce the heat to low. I let it cook uncovered for about 25 to 30 minutes, stirring occasionally.
- As the sauce cooks, I crush any remaining large pieces of tomato with the back of my spoon. I continue simmering until the sauce reaches the thickness I prefer.
- I taste the sauce and adjust the seasoning. If my tomatoes taste particularly acidic, I can add a very small pinch of sugar, although I usually find that good San Marzano tomatoes don’t need it.
- I tear the fresh basil leaves and stir them into the sauce during the final few minutes of cooking.
- For a rustic sauce, I serve it as it is. When I want a smooth San Marzano Tomato Sauce, I carefully blend it with an immersion blender until I reach my preferred consistency.
Servings and Timing
This San Marzano Tomato Sauce recipe makes approximately 3 cups of sauce, enough for about 4 to 6 servings depending on how I use it.
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Servings: 4 to 6
- Yield: About 3 cups
Variations
Simple San Marzano Tomato Sauce
When I want an especially simple sauce, I leave out the onion, oregano, and red pepper flakes. I use only tomatoes, olive oil, garlic, basil, and salt so the tomato flavor remains as prominent as possible.
Spicy San Marzano Tomato Sauce
When I want some heat, I increase the red pepper flakes. I add them to the olive oil with the garlic so their flavor infuses the entire sauce.
San Marzano Tomato Sauce with Butter
For a richer and softer flavor, I stir a tablespoon or two of butter into the finished sauce. I particularly like this variation when I serve the sauce with pasta.
San Marzano Tomato Sauce with Herbs
I add fresh oregano, thyme, or parsley when I want a more herbaceous sauce. I still keep the seasonings relatively simple so they don’t overwhelm the tomatoes.
Creamy San Marzano Tomato Sauce
When I want a creamy pasta sauce, I stir in a splash of heavy cream after the tomatoes have finished simmering. I heat it gently until everything is combined and finish with grated Parmesan.
San Marzano Tomato Sauce with Anchovies
For extra savory flavor, I melt a few anchovy fillets into the olive oil before adding the garlic and tomatoes. I love how the anchovies dissolve into the sauce and provide additional umami without dominating the tomato flavor.
Storage/Reheating
I let the San Marzano Tomato Sauce cool before transferring it to an airtight container. I store it in the refrigerator for up to 4 to 5 days.
For longer storage, I freeze the cooled sauce in freezer-safe containers for up to 3 months. I like dividing it into smaller portions before freezing so I can thaw only what I need for a particular meal.
To reheat refrigerated sauce, I pour it into a saucepan and warm it gently over medium-low heat, stirring occasionally. If the sauce has become thicker than I want, I add a splash of water.
When I use the sauce for pasta, I often add a little reserved pasta cooking water while tossing the sauce and pasta together. This helps loosen the sauce and allows it to coat the pasta more evenly.
FAQs
What are San Marzano tomatoes?
San Marzano tomatoes are a type of plum tomato associated with the San Marzano area near Naples, Italy. When I shop for traditional certified Italian San Marzano tomatoes, I look for labeling that indicates their protected origin, although San Marzano-style tomatoes are also widely available.
Do I need to add sugar to San Marzano Tomato Sauce?
I usually don’t add sugar because good-quality tomatoes already have a naturally balanced flavor. If my particular batch tastes more acidic than I prefer, I add only a tiny pinch and taste again before adding more.
Can I use San Marzano Tomato Sauce for pizza?
Yes. I can use this sauce for homemade pizza, although I may simmer it a little less or adjust the consistency depending on the style of pizza I’m making. I make sure not to use too much sauce so the crust doesn’t become soggy.
Should I blend San Marzano Tomato Sauce?
I only blend the sauce when I want a smooth consistency. For pasta and rustic dishes, I often prefer hand-crushed tomatoes because they give the sauce more texture. For pizza, dipping, or recipes where I want an even texture, I may blend it briefly.
What can I make with San Marzano Tomato Sauce?
I use this sauce with spaghetti, rigatoni, ravioli, lasagna, baked ziti, meatballs, chicken Parmesan, eggplant Parmesan, and homemade pizza. I also use it as a dipping sauce for breadsticks or other savory appetizers.
Conclusion
San Marzano Tomato Sauce is one of my favorite examples of how a few good ingredients can create an incredibly flavorful result. I love the naturally sweet tomato flavor combined with olive oil, garlic, onion, and fresh basil, and I can have the entire sauce ready in about 40 minutes. Whether I use it for pasta, pizza, lasagna, or another Italian-inspired meal, this simple homemade sauce gives me a versatile staple that I can prepare again and again.
PrintSan Marzano Tomato Sauce Recipe
San Marzano Tomato Sauce is a simple Italian-style sauce made with whole peeled San Marzano tomatoes, extra-virgin olive oil, onion, garlic, and fresh basil. Naturally rich and versatile, it is perfect for pasta, pizza, lasagna, meatballs, and dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings (about 3 cups)
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 1 can (28 ounces) whole peeled San Marzano tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, thinly sliced or minced
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- 5 to 6 fresh basil leaves
- 1 teaspoon dried oregano, optional
- 1 small pinch of sugar, optional
Instructions
- Pour the San Marzano tomatoes and their juices into a bowl and crush them by hand for a rustic texture, or leave them whole to break apart during cooking.
- Heat the extra-virgin olive oil in a large saucepan over medium-low heat.
- Add the onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent without browning.
- Add the garlic and optional red pepper flakes and cook for about 30 seconds, until fragrant.
- Carefully add the tomatoes and their juices. Stir and use a wooden spoon to break apart any larger pieces.
- Add the salt, black pepper, and optional oregano.
- Bring to a gentle simmer, reduce the heat to low, and cook uncovered for 25 to 30 minutes, stirring occasionally.
- Crush any remaining large tomato pieces with the back of a spoon and continue simmering until the sauce reaches the desired thickness.
- Taste and adjust the seasoning. Add a very small pinch of sugar only if the tomatoes taste more acidic than desired.
- Tear the fresh basil leaves and stir them into the sauce during the final few minutes of cooking.
- Serve the sauce with its rustic texture, or carefully blend with an immersion blender for a smoother consistency.
Notes
- For an especially simple sauce, omit the onion, oregano, and red pepper flakes and use only tomatoes, olive oil, garlic, basil, and salt.
- For a spicier sauce, increase the red pepper flakes and cook them briefly in the olive oil with the garlic.
- For a richer finish, stir 1 to 2 tablespoons of butter into the finished sauce.
- Fresh oregano, thyme, or parsley can be added for a more herbaceous variation.
- For a creamy sauce, stir in a splash of heavy cream after simmering and finish with grated Parmesan.
- For extra umami, melt a few anchovy fillets into the olive oil before adding the garlic and tomatoes.
- Store cooled sauce in an airtight container in the refrigerator for 4 to 5 days.
- Freeze cooled sauce in freezer-safe containers for up to 3 months.
- When reheating, add a splash of water if the sauce has become too thick.
- For pasta, reserved pasta cooking water can be used to loosen the sauce and help it coat the pasta evenly.
Nutrition
- Serving Size: 1/2 cup
- Calories: 90 kcal
- Sugar: 6 g
- Sodium: 330 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
