San Marzano tomatoes are the best-kept secret of the Italian cuisine. A san Marzano sauce from scratch is way more flavorful and rich than a regular tomato sauce.
This recipe is so simple, yet so exquisite. Few fresh ingredients that together make the best Italian sauce on this earth.
You can use this sauce for pasta (plain spaghetti with this San Marzano sauce and Parmigiano Reggiano cheese is a gift of the gods), pizza, bruschettas, eggplant parmigiana, seafood, etc. Everything that requires an “Italian touch” will appreciate this sauce.
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Why are San Marzano Tomatoes the Best for Sauces?
Firstly, they are sweeter, have fewer seeds, and a softer pulp which makes them great for sauces.
Unlike regular tomatoes, you won’t have to add a lot of sugar to balance it out the flavor. Using 12 san Marzano tomatoes, I just have to add 1 tsp of sugar. If I use regular tomatoes, I would have to add up to 3 tsp of sugar for the same amount of sauce.
Because San Marzano tomatoes have a softer and juicer pulp, they tend to produce a thicker and richer sauce.
Don't have San Marzano tomatoes?
Roma tomatoes can be a decent substitute, but they may need more sugar to balance acidity. Make sure to taste before serving and add more if needed.
Fresh or canned San Marzano tomatoes?
Honestly, the one you feel more comfortable with.
I like to use fresh san Marzano tomatoes because here in Europe they are fairly easy to find.
I don’t find that the difference in flavor using canned vs fresh is too much.
If you find high quality canned San Marzano, go for it. It shortens the time of this recipe to just 10 minutes because you don’t have to boil and peel the tomatoes.
In case you use fresh tomatoes, choose the ones that are the ripest. Just before they go “bad”, the tomatoes are at their peak of sweetness and juiciness.
The fresh tomatoes must be boiled for 7 – 10 minutes until the skin starts to peel by itself like in the pictures. Take them out of the water, and let them cool down. Remove the skin, and crush them with your hands before adding them to the sauce.
Fresh or dry herbs?
Here, I’m a bit more bias towards fresh herbs. They give a slightly different flavor, more vibrant and stronger.
But, if you only have access to dry basil, oregano, and thyme, use it. It’s not the end of the world and you still will get a delicious sauce. Remember that the stars of this sauce are the tomatoes, so don’t stress so much about the herbs.
I use the holy trinity of Italian herbs:
- Basil
- Orégano
- Thyme
You can also use other dried Italian seasonings. I use those three herbs because I always have some lying around and love how they taste together in a sauce, but any Italian mix may work just as well. Just make sure it’s Italian, Capisce?
Also, this recipe needs garlic, because a pasta sauce without garlic is just sad my friends.
Here is a picture of this sauce made just with dry ingredients and canned tomato. Just as yummy!
Storage and Reheating
This recipe can make up to 6 portions for pasta. You can make this big batch of sauce and be ready for a wide variety of dishes.
- In the fridge: it can be stored in a glass jar with lid for up to 1 week.
- In the freezer: it can be stored for up to 2 months.
- Freeze in ice cube trays for easy use in single servings.
- Reheating: When ready to use, thaw the sauce overnight in the fridge if frozen. Reheat it gently on the stovetop over medium-low heat, adding a little water or olive oil to bring it back to the right consistency. If reheating in the microwave, do so in short bursts, stirring in between to avoid splatters and ensure even heating.
Pairing Ideas
Here are some of my favorite ways of using San Marzano sauce:
- Pasta: The classic choice! This sauce shines on simple pasta like spaghetti, linguine, or fettuccine. For more texture, try it with penne, rigatoni, or farfalle, as the sauce clings perfectly to the ridges and curves of these shapes. Top with a generous sprinkle of Parmigiano Reggiano or Pecorino Romano for an authentic Italian touch.
- Pizza: Use this sauce as a base for homemade pizza. Spread it over your favorite pizza dough, add fresh mozzarella, a few basil leaves, and a drizzle of olive oil before baking. It’s an easy way to create a Margherita-style pizza at home.
- Bruschetta: Toast some slices of rustic Italian bread, rub with a clove of garlic, and spoon a bit of this sauce on top. Add a few shavings of Parmesan and a drizzle of olive oil.
- Eggplant or Chicken Parmigiana: This sauce works wonders in baked dishes like eggplant or chicken parmigiana. Layer it with breaded and fried eggplant or chicken cutlets, add mozzarella, and bake until bubbly.
- Seafood: It goes really well with seafood like shrimp, mussels, or calamari. It makes a fantastic, simple sauce for a seafood pasta dish or as an accompaniment for grilled fish.
- Meatballs: Another one of my favorites. You can make classic beef meatballs or try turkey, chicken, or vegetarian versions.
- Gnocchi: The rich flavor pairs beautifully with soft, pillowy gnocchi. Add a bit of melted butter and a sprinkle of fresh basil for extra flavor.
- Vegetable Dishes: Use with roasted vegetables like zucchini, bell peppers, or mushrooms for a tasty side dish, or as a topping for stuffed bell peppers.
- Cannelloni: Use to smother cannelloni stuffed with ricotta and spinach, ground meat, or a blend of cheeses before baking. It adds a rich and flavorful layer that complements the creamy filling perfectly.
Try These Variations
This San Marzano sauce is a great base recipe, but you can customize it to suit your tastes or create something a bit different:
- Spicy Arrabbiata: Add a kick to your sauce by including 1-2 teaspoons of red pepper flakes when sautéing the garlic. This will give your sauce a delightful heat, perfect for pairing with pasta or seafood.
- Olive and Capers: For a puttanesca-style sauce, add a handful of sliced black or green olives, a tablespoon of capers, and a few anchovy fillets when cooking the garlic. This variation brings a salty, savory depth that pairs wonderfully with spaghetti or linguine.
- Creamy Tomato Basil: Stir in ¼ to ½ cup of heavy cream or mascarpone cheese during the last 5 minutes of cooking for a rich, creamy sauce that’s perfect with tortellini or gnocchi.
- Roasted Red Pepper: Blend in some roasted red peppers with the tomatoes before adding them to the pot. This adds a smoky, sweet flavor to the sauce, making it an excellent match for grilled chicken or as a topping for bruschetta.
San Marzano Sauce
Equipment
- 1 Saucepan
Ingredients
- 10 – 12 san Marzano tomatoes (or 3 medium cans)
- 5 garlic cloves minced
- 2 tbsp olive oil
- 4 tbsp fresh basil (note 1)
- 1 tbsp fresh oregano (note 2)
- 1 tbsp fresh thyme (note 3)
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- If using fresh tomatoes, boil them for 7 – 10 minutes until the skin starts to peel. Let them cool and peel them manually.
- Crush the tomatoes with your hand (either fresh or canned). Avoid using a blender because we want the texture of the pulp.
- In a big pot over medium-low heat toss the garlic and the olive oil. Cook for 1 minute until it starts to get fragrant. Be careful of not burning the garlic.
- Add the crushed tomatoes, the sugar, and all the herbs finely chopped. Simmer for 10 minutes. You can adjust by simmering for longer for a thicker sauce or adding a little water if it's too thick for you.
- Adjust salt and pepper to taste and serve.
Notes
- If you use dry basil, just add 1 tbsp
- If you use dry oregano, just add 1 tsp
- If you use dry thyme, just add 1 tsp
Nutrition
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.
I grew san Marzano this summer can this recipe be canned in a hot water bath?
Hi Joyce! I would love to grow my own tomatoes at home. Yes, you this recipe can be canned in a hot water bath with no problem.
I grow San Marzano tomatoes. I was a little surprised how little sauce this made. Next time I’ll use a larger pot and double the recipe. But it did taste amazing!🍅