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4.39 from 44 votes
San Marzano Sauce
Prep Time
5 mins
Cook Time
15 mins
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.
Course: Main Course
Cuisine: Italian
Keyword: san marzano sauce
Servings: 6 portions
  • 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
  1. If using fresh tomatoes, boil them for 7 - 10 minutes until the skin starts to peel. Let them cool and peel them manually.
  2. Crush the tomatoes with your hand (either fresh or canned). Avoid using a blender because we want the texture of the pulp.
  3. 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.
  4. Add the crushed tomatoes, the sugar and all the herbs finely chopped. Simmer for 10 minutes.
  5. Adjust salt and pepper to taste and serve.
Recipe Notes
  1. If you use dry basil, just add 1 tbsp
  2. If you use dry oregano, just add 1 tsp
  3. If you use dry thyme, just add 1 tsp