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San Marzano Tomato Sauce Recipe

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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.

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

  1. 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.
  2. Heat the extra-virgin olive oil in a large saucepan over medium-low heat.
  3. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent without browning.
  4. Add the garlic and optional red pepper flakes and cook for about 30 seconds, until fragrant.
  5. Carefully add the tomatoes and their juices. Stir and use a wooden spoon to break apart any larger pieces.
  6. Add the salt, black pepper, and optional oregano.
  7. Bring to a gentle simmer, reduce the heat to low, and cook uncovered for 25 to 30 minutes, stirring occasionally.
  8. Crush any remaining large tomato pieces with the back of a spoon and continue simmering until the sauce reaches the desired thickness.
  9. Taste and adjust the seasoning. Add a very small pinch of sugar only if the tomatoes taste more acidic than desired.
  10. Tear the fresh basil leaves and stir them into the sauce during the final few minutes of cooking.
  11. 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

Find it online: https://thefamilycooking.com/san-marzano-tomato-sauce-recipe/