San Marzano Tomato Sauce Recipe
This classic San Marzano tomato sauce is made with just four simple ingredients plus salt and pepper. Using canned San Marzano tomatoes creates a naturally sweet, full-bodied sauce - perfect for pasta, pizza, and more.
Servings (change as needed): 6 Servings
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
Notes
- For authentic canned San Marzano tomatoes: Look for the label DOP-certified on the can. This label ensures the tomatoes are grown and packed in Italy under strict standards. They’re more expensive, but the flavor is worth it.
- Onion options: For 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
- Stir in fresh basil leaves at end of cooking - or other fresh herbs like oregano.
- Add a Parmesan rind while the sauce simmers for more depth.
- For heat, add some red pepper flakes.
- Add a splash of red wine for extra complexity.
- Extras
- Drizzle some good-quality extra virgin olive oil after cooking or when serving.
- To make a creamy sauce, add a splash of cream or a dollop of mascarpone at the end of cooking.
- Add cooked meatballs and simmer for 20-30 minutes.
- Texture:
- Simmer longer for a thicker sauce, ideal for pizza.
- Blend part or all of the sauce for a smoother texture, or leave it chunky.
- Flavor
- Make ahead: The sauce can be made ahead and stored in an airtight container in the fridge for 5–6 days. It also freezes well in freezer-safe bags or containers for 4–6 months.
Calories: 187kcal | Carbohydrates: 24g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 1128mg | Potassium: 843mg | Fiber: 6g | Sugar: 13g | Vitamin A: 570IU | Vitamin C: 28mg | Calcium: 104mg | Iron: 4mg