San Marzano Tomato Sauce (Easy Marinara Recipe)
This homemade San Marzano Tomato Sauce is everything you’ve been craving—rich, bold, and bursting with authentic Italian flavor. With just a few simple ingredients, you’ll transform a can of San Marzano tomatoes into a deliciously fresh, flavorful sauce that’s perfect for pasta, pizza, or dipping. Whether you’re a seasoned home cook or just starting out, this easy San Marzano tomato sauce recipe is sure to become a staple in your kitchen!
Who doesn’t love a fresh tomato sauce? The secret to the best sauce is using the best quality ingredients, starting with the best canned tomatoes.. San Marzano! My San Marzano sauce is delicious has authentic Italian flavors and is a good sauce to use for dishes like rigatoni al forno, stuffed shells, or a simple spaghetti.
Do you like other red-sauce based pastas? Check out my gnocchi alla sorrentina, rigatoni arrabbiata, or use this sauce with my chicken parmesan recipe! Oh, and if you want something light for lunch, try my delicious Chicken Milanese Salad or Chicken Milanese Pasta!
Why You’ll Love This Recipe
- Rich, authentic flavor: The sweet and low-acidic flavor of San Marzano tomatoes creates the perfect base for a delicious tomato sauce that tastes like it’s been simmering for hours.
- Quick & easy: With minimal ingredients and only 30 minutes of cook time, this homemade tomato sauce is a breeze to whip up.
- Versatile: Perfect for all your pasta dishes, pizza, or even as a dipping sauce for your favorite appetizers.
Ingredients
- Extra Virgin Olive Oil: Adds depth and richness, enhancing the flavor of the garlic and tomatoes. Always go for high-quality extra virgin olive oil for the best results.
- Garlic: Fresh garlic brings the dish to life, adding aromatic and savory notes. Use fresh garlic whenever possible for a stronger, more flavorful sauce.
- San Marzano Tomatoes: Known for their sweet flavor and fewer seeds, San Marzano tomatoes are the secret to a perfectly smooth and rich sauce. Look for DOP-certified San Marzano tomatoes for the most authentic taste.
- Kosher Salt: Enhances all the flavors in the sauce. Adjust to taste depending on your preference.
- Crushed Red Pepper Flakes: Adds a slight kick, perfect for those who like a little heat in their tomato sauce.
- Dried Oregano: A staple herb in Italian cooking, it complements the tomatoes and gives the sauce a traditional flavor.
- Parmesan Rind: When simmered, the parmigiano reggiano rind infuses the sauce with a savory, umami-rich flavor that can’t be beat.
- Unsalted Butter: Adds a velvety texture and richness that balances out the acidity of the tomatoes.
- Fresh Basil Leaves: Fresh basil is essential for finishing the sauce, adding a burst of fresh, herbaceous flavor right at the end.
- Freshly Ground Black Pepper: For seasoning and enhancing all the flavors in the sauce.
Roma Tomato vs San Marzano
When it comes to making the perfect tomato sauce, the choice between Roma tomatoes and San Marzano tomatoes can make a big difference in flavor and texture. Roma tomatoes, often referred to as plum tomatoes, are known for their meaty flesh and fewer seeds, making them a great option for sauces that need a bit of a thicker consistency.
They have a slightly tangy flavor and are widely available at most grocery stores. On the other hand, San Marzano tomatoes are prized for their sweet flavor, low acidity, and fewer seeds, offering a smoother, richer taste that many consider the gold standard for Italian sauces.
Grown in the volcanic soil of the San Marzano region in Italy, these tomatoes have a protected designation of origin (DOP), meaning they’re cultivated under strict conditions for superior flavor. While both types make delicious sauces, San Marzano tomatoes are often the go-to for those seeking a more authentic and flavorful Italian tomato sauce.
Substitutions
- Tomato paste instead of crushed tomatoes: If you’re looking for a more concentrated flavor, swap in tomato paste, and add a little extra water or broth to thin it to your desired consistency.
- Roma tomatoes instead of San Marzano-style: If you can’t find San Marzano tomatoes, Roma tomatoes are a great alternative. They’re meaty, with fewer seeds and a slightly tangy flavor.
Additions
- A splash of red wine: Add a tablespoon or two of red wine while the sauce simmers for a deep, rich flavor.
- A pinch of sugar: If your tomatoes are too acidic, a pinch of sugar will round out the sauce perfectly, balancing out the tanginess.
Step by Step Instructions
Heat the Oil and Sauté Garlic: In a large saucepan over medium heat, add 2 tablespoons of olive oil. Once the oil is warm, add 3 cloves of minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
Add Tomatoes and Seasonings: Pour in 1 can (28 oz) of crushed San Marzano tomatoes. Stir well to combine with the garlic. Add 1 teaspoon kosher salt, ½ teaspoon crushed red pepper flakes (if using), and 1 teaspoon dried oregano.
Make the Sauce: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1 small yellow onion, diced, and sauté until softened, about 5 minutes. Stir in 3 garlic cloves, minced, and cook for 1 minute more.
Simmer with Parmesan Rind: Drop in 1 small Parmesan rind and reduce the heat to low. Let the sauce simmer gently for 25–30 minutes, stirring occasionally to prevent sticking.
Incorporate Butter and Basil: Stir in 2 tablespoons of unsalted butter until melted, adding richness to the sauce. Toss in 6–7 torn fresh basil leaves and let the sauce simmer for an additional 2–3 minutes to infuse the flavor.
Final Touches: Remove the Parmesan rind before serving.
Tips and Notes
- Save the Pasta Water: Reserve a quarter cup of pasta water to loosen the sauce mixture if it feels too thick.
- Layer for Even Distribution: For the best texture, layer half of the pasta with sauce and cheese, then add the rest of the pasta and repeat.
- Avoid Overcooking: Undercook the pasta slightly—by about a minute from package directions—to prevent mushy baked pasta.
- Cover with Foil First: For a perfectly gooey cheese layer without burning, bake the dish covered with aluminum foil for the first 15-20 minutes, then uncover to let the top turn golden brown.
Serving Suggestions
- Wine Pairing: A glass of red wine like Chianti or Barbera complements the savory flavors beautifully.
- Appetizer: Start with a classic pesto bruschetta or burrata caprese salad for a light, Italian-inspired beginning.
- Side Dish: Pair with roasted vegetables like asparagus or a crisp Caesar salad.
- Bread: Serve with crusty Italian bread to mop up every bit of the flavorful tomato sauce.
Storage and Reheating Instructions
- Leftovers: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Freezer-Friendly: Wrap the whole dish tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Defrost in the fridge overnight and reheat in the oven at 375 degrees Fahrenheit until warmed through.
- Make-Ahead Directions: Assemble the dish, cover it tightly, and refrigerate it for up to 24 hours. Bake as directed, adding a few extra minutes to ensure it heats evenly.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
San Marzano Tomato Sauce (Easy Marinara Recipe)
Equipment
- Large saucepan or skillet
- Wooden spoon or spatula
- measuring spoons
- Knife and Cutting Board
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 1 can 28 oz San Marzano tomatoes, crushed or blended
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon crushed red pepper flakes optional
- 1 teaspoon dried oregano
- 1 small Parmesan rind
- 2 tablespoons unsalted butter
- 6 –7 leaves fresh basil torn
- Freshly ground black pepper to taste
Instructions
Heat the Oil and Sauté Garlic
- In a large saucepan over medium heat, add 2 tablespoons of olive oil.
- Once the oil is warm, add 3 cloves of minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
Add Tomatoes and Seasonings
- Pour in 1 can (28 oz) of crushed San Marzano tomatoes. Stir well to combine with the garlic.
- Add 1 teaspoon kosher salt, ½ teaspoon crushed red pepper flakes (if using), and 1 teaspoon dried oregano.
Simmer with Parmesan Rind
- Drop in 1 small Parmesan rind and reduce the heat to low.
- Let the sauce simmer gently for 25–30 minutes, stirring occasionally to prevent sticking.
Incorporate Butter and Basil
- Stir in 2 tablespoons of unsalted butter until melted, adding richness to the sauce.
- Toss in 6–7 torn fresh basil leaves and let the sauce simmer for an additional 2–3 minutes to infuse the flavor.
Final Touches
- Remove the Parmesan rind before serving.
- Taste and adjust seasoning with more salt or freshly ground black pepper, if needed.
I use San Marzano tomatoes all the time, and it really is important to purchase those with DOP.
Any canned tomatoes using the San Marzano name without this stamp ARE NOT San Marzano. Italy has had an issue with fake product hence this stamp!!!
That’s very true, Cynthia! I only ever purchase authentic DOP labeled San Marzano tomatoes – makes a huge difference.