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Delicious san marzano tomato over fresh pasta on a plate with a fork and basil.

San Marzano Tomato Sauce (Easy Marinara Recipe)

Allie Hagerty
Learn how to make the best San Marzano Tomato Sauce at home. Enjoy the rich flavors of this sauce in your favorite pasta dishes.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Pasta
Servings 4 servings

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.

Notes

Use a non-reactive pot: Always cook tomato sauce in a stainless steel or enameled cast iron pot to preserve the flavor and avoid any metallic taste.
Simmer on medium-low heat: Keep the heat low to let the flavors meld together slowly without burning or overcooking the garlic and tomatoes.
Remove the Parmesan rind before serving: It’s easy to forget, but be sure to remove the Parmesan rind after simmering—it’s just for flavor, and not meant to be eaten.

 

Nutrition Facts

Calories: 119kcalCarbohydrates: 1gProtein: 0.3gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 15mgSodium: 587mgPotassium: 22mgFiber: 0.3gSugar: 0.2gVitamin A: 258IUVitamin C: 1mgCalcium: 15mgIron: 0.3mg
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