San Marzano Tomato Sauce
This San Marzano Tomato Sauce is a family recipe using only the best quality ingredients.
Excellent tomatoes, extra virgin olive oil, and fresh basil make a rich and luscious sauce in only 30 minutes. This sauce is simple and basic, but the flavors will blow you away!

San Marzano Tomato Sauce has a special place in my heart. This recipe was taught to me by my late cousin Claudio many years ago. Since then, it has been a staple in my family. Whether itโs quick weeknight meals or a lazy Sunday supper, I turn to this recipe time and time again!
The San Marzano tomato is a variety of plum tomatoes that grows well in warm climates. But itโs only the tomatoes grown in the volcanic soils near Mount Vesuvius in the Campania region of Italy. These are certified in the same way as French Champagne or Parmigiano Reggiano. So unless youโre in Italy, you wonโt find them fresh at your local market. But instead, look for the certified, canned tomatoes labeled โPomodoro San Marzano dellโAgro Sarnese- Nocerino DOP.โ
Why youโll love this recipe
- Quick – If you don’t have time to make my dad’s authentic Bolognese sauce, this pasta sauce is for you! It doesnโt need to be simmered for hours to achieve the best flavors. In fact, in 30 minutes, itโs thick, tasty, and an ideal pasta sauce without tomato paste. This recipe uses canned San Marzano tomatoes.
- Sweeter -San Marzano tomatoes are a premium product; you pay a little more for the quality. The tomatoes are very red and sweet with fewer seeds and less acidity; the juice they are canned in is thick and luscious. This is the best choice when you have a recipe where the tomatoes are the star, like this San Marzano tomato sauce.
- Convenient – This recipe uses canned San Marzano tomatoes. Remember to look for the certification on the label.
- Flavor – Youโll love this pasta sauce recipe’s smooth, sweet flavors. This San Marzano tomato sauce isnโt overwhelmed by garlic or herbs. Once youโve made it and seen how easy and tasty it is, youโll never return to store-bought tomato sauce!
- Versatility – Whatโs so wonderful about a basic sauce like San Marzano tomato sauce is that it’s excellent with pasta, but it can also be used as a base for many other dishes. It can also be used as a dip just as you would use homemade salsa, for bread, homemade crackers, or sandwiches like mozzarella in carrozza. This recipe is so versatile and easy. Make a double batch and freeze half for later!
This type of sauce is often referred to as marinara sauce. However, in Italy, itโs simply a tomato sauce or โsugo di pomodoro.โ Italian Marinara is a tomato-based sauce mixed with seafood. But a โmarinara pizzaโ is topped with just tomato sauce, extra virgin olive oil, oregano, and garlic. It can be confusing!
While you are making sauces, be sure to try my delicious besciamella sauce, it is fantastic.
What is so special about San Marzano tomatoes?
San Marzano tomatoes look different even compared to Roma tomatoes. They are thinner and more pointy. Fewer seeds mean that they are sweeter. Plus, the โwallsโ of the San Marzano tomato are thicker, which results in a less watery tomato sauce.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
If you want your tomato sauce to taste great, then you must use great tasting ingredients. If the ingredients donโt taste delicious on their own, then they certainly wonโt taste great when cooked.
The ingredients for this recipe will be very familiar if you have made Italian tomato sauce before. This recipe relies on just a few ingredients so everything needs to be of the very best quality particularly canned San Marzano tomatoes.
- Extra Virgin Olive Oil – Choose an oil you like the taste of because it will influence the final result. Olive oil, like all oils, has a shelf life. For extra virgin olive oil, itโs usually 12-18 months from bottling. Old oil tastes bitter and spoils the recipe, so use fresh oil.
- Garlic Cloves – Plump, juicy garlic is a sign that itโs fresh and the best to use.
- Onion – Youโll need one small or half a large onion. The onion adds flavor, but we want the tomatoes to shine in this sauce.
- Canned San Marzano Tomatoes – Check the label to ensure you get the real deal.
- Salt – Seasoning any food really brings out the flavors. Oversalting is not good, but undersalting results in bland-tasting food. You can start with half the quantity but then taste and adjust to bring out the sweet flavors of this San Marzano sauce.
- Basil – Fresh basil is the way to go in this recipe. Dried basil has very little taste, so please donโt use it.
Instructions
Before you begin, have all ingredients at hand and ready. Prepare the garlic by placing the cloves on a board and with the flat side of a knife, press the cloves to slightly crush them – youโll be able to remove the skins, but the clove will still be intact but cracked.
Firstly, chop the onion very finely. Large onion pieces aren’t pleasant in the smooth sauce, so chop them finely. Alternatively, mince the onion.
Heat the extra virgin olive oil and the cracked garlic in the skillet over medium heat, allowing the garlic to simmer and become pale gold. Then, remove the garlic and discard it.
Add the very finely chopped onion and cook over medium heat for 5-8 minutes, stirring regularly.
Add the pureed tomatoes, salt and pepper. Simmer gently uncovered for 20 minutes until slightly thickened. In the last 5 minutes, stir in chopped basil.
The technique for making this San Marzano tomato sauce may not be one youโve used before. Initially, the garlic gives up all its flavors to the oil. Once the garlic has done its job, discard it. Yes, thatโs right. This sauce is delicately flavored with garlic but doesnโt contain garlic.
Hint: The canned tomatoes should be pureed using a stick blender or a small food processor. You can also pass the tomatoes through a sieve. If you prefer, crush the tomatoes with your hands or chop them, or crush the tomatoes with a fork as they cook for a coarse sauce. Always use whole tomatoes for this sauce – the quality is much better than canned crushed tomatoes.
Substitutions
- San Marzano Tomatoes – Italian canned Roma tomatoes can be substituted if you canโt find canned San Marzano tomatoes. Use a reputable brand that is produced in Italy, and check the ingredients, which are just whole peeled tomatoes and tomato juice. Some brands may also contain salt, which is fine, but no other additives.
- Basil – Add or substitute other fresh herbs for the basil. Fresh oregano, parsley, or thyme would be the best choice.
Variations
- Extra complexity – A little dry white wine can be added with the tomatoes – just a ยผ cup is enough.
- Hearty – Together with the tomatoes, simmer a Parmesan rind in the sauce to make a hearty tomato sauce. Remember to remove and throw away the rind before serving the sauce.
- Spicy – A pinch of red pepper flakes or a sprinkle of cayenne pepper isnโt authentic but adds a bit of spice if that is what you enjoy.
Storage
This sauce can be successfully made in advance. Allow it to cool completely, then pour into a sealed container and store in the fridge for 3 or 4 days.
San Marzano Tomato sauce can also be frozen. Cool the sauce, then pour into an airtight container, label, and freeze for up to 3 months.
Top Tips
- The best thing you can do is use canned San Marzano tomatoes. It does make a difference. San Marzano tomatoes are sweeter and have a good tomato flavor. Plus, whole, peeled tomatoes are superior in quality.
- Be sure to chop the onion very finely, or if your knife skills arenโt the best, mince or grate the onion. Remember to follow the recipe and only use half or a small onion.
- For a mild garlic flavor, cook the garlic cloves in the oil until golden, then remove and discard them. This flavors the oil without an intense garlic hit, which is the key to San Marzano tomato sauce because it allows the beautiful, intense tomato flavor to shine through!
- Allow the onion to soften but not color beyond golden. Monitor cooking the onion closely and adjust the temperature accordingly.
- Please season the sauce well. Tasting is the only way to know if you have enough salt. You may think you can add it after cooking, but the salt always tastes “raw” when you do that – it really needs to be cooked into the sauce.
- Finally, you donโt need to simmer this sauce for hours. This recipe’s brightness and fresh tomato sauce flavor make it the best!
FAQ
Both Roma and San Marzano make good tomato sauce. However, San Marzano tomatoes make better tomato sauce. There are fewer seeds, and San Marzano tomatoes are sweeter.
Look for the DOP designation on the can so that you know youโre getting the real deal. The label should read โPomodoro San Marzano dellโAgro Sarnese- Nocerino DOPโ or โSan Marzano Tomatoes from Agro Sarnese-Nocerino DOPโ. This indicates the exact region in Italy where they are grown. The can will also have the DOP.
No, I don’t remove the seeds when using San Marzano tomatoes. If you are substituting canned Roma tomatoes, removing the seeds is a good idea. You can do this by crushing the tomatoes and pressing them through a fine mesh sieve.
Serving Suggestions
The most natural way to serve San Marzano tomato sauce is with pasta. This sauce is particularly good with homemade pasta like cavatelli, tonnarelli, and garganelli. All you need is a good showering of parmesan cheese to make the ultimate meal!
Why not top these Italian chicken cutlets with a spoonful of sauce and mozzarella cheese for a tasty and quick chicken parmigiana? Or it becomes a fabulous focaccia topping when combined with cheese and basil.
These are just a few suggestions for how to use San Marzano tomato sauce. I’m sure you’ll think of heaps more!
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Garlic Butter Sauce – The simplest of all pasta sauces, but so indulgent and flavorsome!
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San Marzano Tomato Sauce Recipe
Equipment
- Skillet
Ingredients
- 2 garlic cloves
- 1 small onion or ยฝ large onion
- ยผ cup extra virgin olive oil
- 28 ounces (800 grams) canned San Marzano tomatoes See note 1 and 2
- 1 teaspoon salt more or less according to taste
- ยผ teaspoon freshly ground black pepper
- ยผ cup fresh basil chopped
Instructions
- Puree the contents of the canned tomatoes in a blender or food processor or press them through a fine sieve. Set aside.
- Place garlic cloves on a board and with the flat side of a knife press the cloves to slightly crush them. Remove the skins. Set aside.
- Chop the onion very finely or alternatively mince the onion. Set aside.
- In a cold skillet, add extra virgin olive oil and cracked, peeled garlic.
- Place the skillet over medium heat, allowing the garlic to simmer and become pale gold stirring regularly. Donโt let the garlic burn! Remove the garlic and discard.
- Add the very finely chopped or minced onion to the garlic flavored oil and cook over medium heat for 5-8 minutes, stirring regularly. Allow the onion to soften but not color beyond golden. Check the cooking of the onion closely and adjust the temperature if you need to.
- Add the pureed tomatoes, a sprinkle of salt and black pepper. At this stage don't add any water – you can always add some later if needed.
- Reduce to low heat and simmer gently uncovered for 20 minutes until slightly thickened. In the last 5 minutes stir in chopped basil. Taste for salt and adjust as desired.
- Delicious stirred through al dente pasta and topped with parmesan cheese!
Notes
- ย Even though you will be pureeing the tomatoes, always use whole tomatoes for this sauce – the quality is much better than canned crushed tomatoes.
- Look for cans labeled “DOP” (Protected Designation of Origin). This guarantees the tomatoes come from a specific region in Italy known for its ideal growing conditions. You might see “Pomodoro San Marzano dell’Agro Sarnese- Nocerino DOP” or “San Marzano Tomatoes from Agro Sarnese-Nocerino DOP” on the label.
- Chop the onion very finely or mince it.
- Flavor the oil with garlic by cooking the garlic cloves in the oil until just golden, then remove and discard the cloves.ย
- Season well and taste to check.
- Donโt simmer for too long. Keep the sauce bright and fresh.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
I just finish cooking this recipe ahead for Christmas, and it tastes amazing!! For the time, there is no acidic taste. Another tomato sauce recipe I used to cook in the past, I had to add a bit of sugar to cut the acid from the tomato but with this one no need too. Iโll see at Christmas when my daughters will try it with the Stromboli I making for our Traditional Christmas Brunch. Iโll get back to you with their comments!! This recipe will become my favourite one from now on!
Lyne, I’m so glad that you love this sauce. The quality of the tomatoes makes all the difference!
This sauce was delicious! I added cooked meatballs in the last ten minutes or so of cook time and minced garlic, and it turned out amazing. The flavor of the San Marzano tomatoes packed a serious punch and at no point was it bitter or bland, as can be the case with other tomatoes. My family adored it. It’s a very good sauce given its simplicity and how easy it was to make, so I will definitely be using it again in the future!
Sarah, that’s a great way to use this sauce. It’s so versatile, isn’t it?
Since I do not want to run out for fresh basil (although Iโm sure it would be better), how much dried basil could be used in place of fresh?
Michelle, dried basil doesn’t have the same flavor, that’s for certain. You could try 1 teaspoon. Taste it and add a little more if you think it needs it. When I don’t have fresh basil, I use dried oregano which works well in this recipe. Just 1/2 teaspoon is enough.
This recipe is excellent! Never knew you could make such a delicious quick sauce. The ingredients donโt overpower the taste of the tomatoes. I grew my own โSan Marzanoโ tomatoes this year and used them fresh. Iโve been looking for the best way to use them for a sauce and this recipe did not disappoint. This winter Iโll plan on getting authentic canned San Marzano tomatoes so we can enjoy this sauce again.
Thank you, Jeff! Yes, this is a wonderful Italian recipe. My late cousin Claudio was certainly a fantastic cook!