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.
Ingredients
- 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.
- 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.
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.
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.
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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.