Here’s a classic San Marzano Tomato Sauce recipe—simple, authentic, and full of rich tomato flavor. San Marzano tomatoes are prized for their sweet taste and low acidity, making them perfect for pasta sauces, pizza, and more.
Ingredients
- 2 cans (28 oz / 800 g each) whole peeled San Marzano tomatoes
- 2–3 tablespoons olive oil
- 3–4 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- Salt and black pepper, to taste
- 1 teaspoon sugar (optional, to balance acidity)
- Fresh basil or oregano (optional, for added flavor)
Instructions
- Heat olive oil:
- In a large saucepan, warm olive oil over medium heat.
- Sauté garlic (and onion if using) until fragrant, about 1–2 minutes.
- Add tomatoes:
- Crush the San Marzano tomatoes by hand or with a spoon and add to the pan.
- Bring to a simmer.
- Season:
- Add salt, pepper, and sugar (if needed).
- Add fresh herbs if desired.
- Simmer:
- Reduce heat to low and simmer uncovered for 20–30 minutes, stirring occasionally, until the sauce thickens.
- Blend (optional):
- For a smoother sauce, use an immersion blender or regular blender to puree to your desired consistency.
- Serve or store:
- Use immediately on pasta, pizza, or meat dishes.
- Can be stored in the fridge for up to 5 days or frozen for up to 3 months.
✅ Tips:
- San Marzano tomatoes are sweeter and less acidic than regular canned tomatoes, so you often need less sugar.
- For deeper flavor, cook the sauce longer on very low heat.
- Add a splash of red wine for richness if desired.
If you want, I can also give a super-easy 10-minute version of San Marzano tomato sauce that tastes fresh and homemade—perfect when you’re short on time. Do you want me to do that?
