Simple San Marzano Tomato Sauce

ladel full of san marzano tomato sauce over a pot

4.83 from 47 votes

Choosing San Marzano tomatoes will bring your tomato sauce to a whole new level. This delicious san Marzano sauce recipe is simple and fresh. Just 4 simple ingredients plus salt and pepper.

Prep Time15

Cook Time1

Total Time1 15

Course: Sauces

Cuisine: Italian

Servings (change as needed): Servings

Author: Cheryl Avrich

Ingredients

2 cans of San Marzano whole tomatoes packed in puree (796ml/can)
4 tablespoons good quality Extra Virgin Olive Oil
2 small-medium onions, diced (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.
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

Notes

Variations

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 rich flavor.
- If you like your sauce spicy, 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.
- 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.

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.

Nutrition values are estimates.