Simple San Marzano Tomato Sauce (4 Ingredients)
“Amazing and so simple to make. Never using store bought sauce again!” Derek
Elevate your Italian cooking with this fresh San Marzano tomato sauce, using just four ingredients plus salt and pepper. Choosing canned San Marzano tomatoes elevates your tomato sauce to a whole new level.
Jenna here (Kook2): When I first moved in with my Italian husband, I knew I had big shoes to fill when it came to cooking. For years I attempted to make a good fresh tomato sauce from scratch that would rival what he was used to.
Only when I started using fewer and higher quality ingredients did my tomato sauce really start to come together. This one is in my regular rotation as a homemade pasta sauce. I can make it with my eyes closed now 🙂
What to expect
Expect a classic Italian marinara sauce made with high-quality authentic San Marzano tomatoes that are just as nutritious as fresh, dairy-free, and gluten-free.
It has a wonderful fresh, deep flavor. I cook it for 45-60 minutes, but if I’m in a rush, I reduce that to 30 minutes.
As always, there are several variations you can try. And, best of all, there are so many ways to use it!
Ingredients – tailored to your taste
Canned tomatoes: If possible, buy cans of authentic San Marzano whole tomatoes packed in purée. These will have the best flavor and texture. See FAQs below for how to tell if they are authentic. Many versions are not.
Variations to try
Here are a few ideas to vary your basic tomato sauce.
Flavor options
- Add chopped fresh basil leaves at end of cooking – or other fresh herbs like oregano.
- Add a parmesan rind while the sauce cooks for a rich umami flavor.
- If you like your sauce spicy, add some red pepper flakes.
- Add a splash of red wine
- If you’re not an onion fan, leave them out or use milder shallots. Build flavor with herbs or spices instead.
- Since salt is king when it comes to flavor enhancers, check out our article on what experts say about the best salt for cooking (and what you should know)
Extras
- Drizzle some good quality extra virgin olive oil after cooking or when serving.
- To make a creamy sauce, add a splash cream at the end of cooking or a dollop of mascarpone.
- Add cooked meatballs to the sauce and simmer for 20-30 minutes.
Texture
- Cook the sauce longer to make it thicker for a great pizza sauce.
- Purée half or all of the sauce. Or leave it chunky.
Step by step instructions
Shortcuts
- Buy chopped frozen onions or chop fresh onions in the food processor.
- I’ve also cooked the marinara tomato sauce for less time (like 30-40 minutes) and it’s still great.
Make Ahead
- The sauce can be made ahead and kept in a sealed airtight container in the fridge for 5-6 days.
- After cooling to room temperature, it can also be frozen in a freezer-friendly ziplock bag for 4-6 months.
San Marzano FAQs
According to Bon Appetit, canned tomatoes are better than fresh tomatoes 99% of the time when cooking with tomatoes. Look for cans that just say tomatoes and salt. Period.
San Marzano tomatoes are the best types of tomatoes to cook with because they have a sweet flavor, low acidity, firm pulp and low seed count.
Look for the label DOP-certified on the can. This label ensures the tomatoes are authentic from Italy. It means protected designation of origin or POD in North America and DOP – Denominazione d’Origine Protetta – in Italy. The tomatoes are more expensive but worth it.
Yes, according to Healthline, canned tomatoes are low in calories and packed with vitamin C, fiber and antioxidant lycopene which helps lower the risk of heart disease, prostate cancer and macular degeneration. Registered dietician Toby Amidor says both canned and fresh produce are equally nutritious.
Creative Uses for San Marzano tomato sauce
San Marzano sauce is incredibly versatile. Use it on pizzas, pasta, subs, chicken parmesan, with meatballs, etc. Here are a few of our recipes that use tomato sauce.
Recipes using canned San Marzano tomatoes
We have several other recipes that use a can of san Marzano tomatoes.
- creamy polenta with tomato herb salad
- hearty ratatouille soup
- creamy tomato soup with cheese croutons
- easy eggplant parmesan (use canned san marzano as a substitute for roma tomatoes)
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Simple San Marzano Tomato Sauce
Ingredients
- 2 28-ounce cans of San Marzano whole tomatoes packed in puree, Note 1 (828 ml per can)
- 4 tablespoons good quality Extra Virgin Olive Oil
- 2 small-medium onions, diced, Note 2 (I use a food processor to dice them)
- 6 cloves garlic, minced or finely chopped
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
optional seasoning
- 1 tablespoon chopped fresh basil or oregano, 1/2 teaspoon or more red pepper flakes, splash of red wine.
Instructions
- SAUTE ONIONS AND GARLIC: Heat oil in a medium-large pot on medium heat. Add onions and cook for about 5 minutes until translucent. Add the minced garlic, cooking it for another minute. I like my sauce to be garlicky so I use 8 cloves, but if you are looking for a more subtle flavor, use 6.
- ADD TOMATOES: (Prepare to have messy hands!) Take out tomatoes one or two at a time and squish them in your hands over the pot to break them apart. I usually take off the top part where the stem was attached and throw it out. Add the puree from the cans and the salt and pepper. Stir.
- SIMMER: Bring tomato sauce to a boil and then lower it to a medium-low heat to simmer for 45-60 minutes depending how thick you like your sauce and how watery your tomatoes are. Stir occasionally. If I'm short on time, I cook it for 30 minutes and it's still great.
- FINISH SAUCE: Once the sauce has thickened (It shouldn't be a paste, but should not be watery either), remove it from heat. Taste and adjust seasoning , adding fresh basil and/or red pepper flakes if you like. If you find the sauce a bit too acidy for your taste, add a pinch of sugar. If preferred, you can puree or just partly puree the sauce with an immersion blender. Serve over your favorite pasta, in a casserole, with meatballs or on pizza.
Video
Recipe Notes
- For authentic canned San Marzano tomatoes: Look for the label DOP-certified on the can. This label ensures the tomatoes are authentic from Italy. The tomatoes are more expensive but worth it.
- Onion options: if you’re feeling lazy and need a shortcut, use frozen chopped onions. If you’re not an onion fan, leave them out or use milder shallots. Build flavor with herbs or spices instead.
- Variations to try:
- Flavor
- Add chopped fresh basil leaves at end of cooking – or other fresh herbs like oregano.
- Add a parmesan rind while the sauce cooks for a rich umami flavor.
- For heat, add some red pepper flakes.
- Add a splash of red wine
- Extras
- Drizzle some good quality extra virgin olive oil after cooking or when serving.
- To make a creamy sauce, add a splash cream at the end of cooking or a dollop of mascarpone.
- Add cooked meatballs to the sauce and simmer for 20-30 minutes.
- Texture: Cook the sauce longer to make it thicker for a great pizza sauce. Or purée half or all of the sauce – or leave it chunky.
- Flavor
- Make ahead: The sauce can be made ahead and kept in an airtight container in the fridge for 5-6 days. It can also be frozen in freezer-friendly ziploc bags or a sealed container for 4-6 months.
Sorry chef that is not Italian Tomato Sauce!
Pomodoro is a tomato-based pasta sauce made from a combination of fresh tomatoes, garlic, olive oil, and fresh basil.
“Too much garlic! Garlic everywhere,”Garlic, you see, is not quite the staple of Italian cuisine .
Onions are a controversial ingredient too – and don’t even think of ever combining the two in a single dish.
Garlic taken out after infusion in OIL!!(1 or 2 cloves not 4-5)
Making a dish the way you like it, especially if you’re just serving it to yourself or your family. But for the average home cook who views cooking videos on YouTube who may not know about the origins of these dishes, has a responsibility to at least mention the traditional methods and ingredients. It helps viewers stay informed and also boosts YOUR credibility.
Thanks for your input and for helping to foster a greater appreciation and understanding of Italian cuisine. Lots of good insights. I understand that regional differences can lead ot varied interpretations of classic dishes.
The intention behind this recipe was to create a versatile tomato sauce that can be adapted to different tastes and preferences (as we try to do with most of our recipes). While it includes ingredients like garlic and onions, which aren’t always used together in traditional Italian recipes, it’s designed to be a base that home cooks can tailor to their liking.
I take your point, though, about pointing out regional differences and that many regions use no garlic and onion or just one or the other. Readers take note! Thanks for sharing your thoughts. Much appreciated.:)
What size can? 28oz. 15oz?
You need two cans of tomatoes, each 28 ounces (828 ml). Thanks for the catch Roberta.
I feel like a nonna now 🙂
Ciao Nona ?
When I make sauce from whole canned tomatoes i put them a few at a time in my kitchen prep and puree. I like my spaghetti sauce smooth. I do crush by hand for other recipes.
That works too. I usually partially blend the sauce after cooking with an immersion blender. Do whatever works best for you.
I added a tablespoon of sugar to reduce the acidity. Absolutely delicious. Going to use it when I make my sausage, onions and peppers tomorrow.
Oooh, what a great idea Phil. I’ve been meaning to do a sausage and peppers recipe forever. Thanks for the nudge. And thanks for leaving a comment.
If you use San Marzano you shouldn’t have any acidity.Usually when cheaper crushed tomatoes like Tutturoso are used,then you have the acidity issue.San Marzano are sweet out of the can
Just made a bucket of this with fresh san marzanos (a little more work) but makes a great base tomato sauce. I used an immersion blender to make is a little more smooth. Will freeze a bunch.
Glad you liked it Kathy. You’ll have happy to have that bucket of fresh tomato sauce over the months ahead I’m sure. So many ways to use it.
How did you make this using the fresh San Marzanos?
Hi Gin, I just made a sauce with fresh San Marzano tomatoes (any plum tomatoes would work too). Boil a pot of water, add the tomatoes for 60-90 seconds until the skins start to split. Drain and run the tomatoes under cold water so they are easy to handle. The skins will slip off for the most part. Use a sharp small knife for stubborn spots. If the tomatoes have a lot of seeds (which they may not), give them a squeeze over the sink. Heat a large pot with a tablespoon of olive oil. Add a few teaspoons of chopped garlic for 30 seconds, then squish each tomato as you add them to the pot to break them up (I use my hands). Cook on medium for 30-45 minutes or until your desired thickness, stirring occasionally, adding salt and pepper to taste. If you like your sauce smooth, use an immersion blender as Kathy did. Hope that helps!
Amazing and so simple to make. Never using store bought sauce again!
Great to hear! Thanks for leaving a comment Derek.
Hands down the best sauce I’ve ever made. Is it suggested for canning?
Great Italian cooking.
Delicious