This San Marzano Tomato Sauce is ready in 30 minutes and is made with 8 simple ingredients. This simple restaurant-worthy sauce does not skimp on flavor!
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This sauce is Italian simplicity at its finest. My grandmother was born in Italy, and a good tomato sauce is a staple at my home. This San Marzano Tomato Sauce recipe is one that is tried and true and loved by the entire family.
Serve this over some fresh homemade pasta from scratch, or Homemade Pasta with Egg Yolks, and finish with a sprinkle of parmesan cheese!
Reader Review: "I have found this to be quick, fresh and delicious. No more jarred spagetti sauce is needed." - Pamela
Why You'll Love This Recipe
- Quick to make - This sauce doesn't need to be simmered for hours to achieve the best flavors. It's ready in 30 minutes.
- Versatility - This sauce is perfect for pasta, dipping sauce, and can also be used as a base for other Italian dishes.
- Convenient - This recipe uses canned San Marzano tomatoes. Make sure to use certified San Marzano tomatoes.
- Simple Ingredients - With Incredible flavor.
What are San Marzano Tomatoes
A San Marzano tomato is a variety of plum tomato. It originated in Campania, Italy. The tomatoes taste is sweeter, deeper, and less acidic.
San Marzano tomatoes are considered the gold standard in sauces. Their texture is less watery, and that makes a thicker sauce, which is loved.
Ingredients
- San Marzano Tomatoes: Check the label to ensure it is certified.
- Garlic: Fresh garlic adds a bold, savory flavor profile.
- Red Wine: Adds so much flavor to the sauce and onions
- Red Onion: Helps build the base of the sauce and gives a sweet flavor.
- Olive Oil: Choose an olive oil that you like the taste of because it will influence the final result.
- Pepper: Fresh ground pepper adds warmth and balance.
- Basil: Fresh is the way to go here!
Tim's Tip: Use whole peeled San Marzano tomatoes for better flavor and an authentic feel.
How to Make San Marzano Tomato Sauce
1. Prep Vegetables: Mince the garlic and dice the red onion. Crush the San Marzano tomatoes by hand and set aside.
2. Sauté Aromatics: Heat oil in a medium skillet over medium heat. Add onion and cook for about 6 minutes, stirring often so it does not burn. Add garlic and cook for 90 seconds until fragrant.
3. Add tomatoes and seasoning: Pour in the crushed tomatoes and bring to a gentle boil. Stir in basil, salt, pepper, and red wine until combined.
4. Simmer: Cover and simmer on medium-low heat for 30 minutes, stirring occasionally. Serve over pasta or your favorite Italian dishes.
Substitutions and Variations
- Use Yellow Onion - Yellow onion works great in place of red.
- Skip the Wine - use chicken or vegetable broth in its place.
- Add Some Spice - Stir in red pepper flakes for spice.
- Add Protein - Brown some Italian sausage or ground beef into the sauce.
- Make it Creamy - Stir in a splash of heavy cream at the end for a creamy finish.
Tims Tips
- Crush the tomatoes to the texture of the sauce that you prefer.
- If you want a slightly sweeter sauce, you can add a small amount of sugar.
- Taste and adjust seasoning as you go along.
- Using fresh basil at the end will give your sauce the best flavor.
- Let the sauce simmer longer if you prefer a deeper, richer taste.
How to serve tomato sauce
- Lasagna - This sauce would work well with my Easy Lasagna Recipe, Crock Pot Lasagna, or classic Cheese Lasagna.
- Over Pasta noodles - Choose which one you like, such as penne, rigatoni, or spaghetti. Don't forget to serve it with Stuffed Garlic Bread.
- Use in my Low Carb Roasted Pepper and Zucchini Pasta.
- Try it on Chicken Parmesan.
Storage
Refrigeration: Let the sauce cool to room temperature, then store it in an airtight container or glass jars. Chill in the refrigerator for 5-7 days.
Freezing: Store cooled sauce in a freezer-safe container or ziplock bag. Freeze for up to 3 months.
Reheating: Reheat on the stove on low until heated through. It can also be microwaved (make sure to cover it) until heated.
FAQs
Yes! In fact, the flavor gets even better after sitting overnight in the refrigerator.
Fresh basil really is recommended for the best flavor. Dried basil can work in a pinch, but remember to reduce the amount of dried basil since dried herbs are more concentrated.
San Marzano tomatoes are known for their sweet flavor, fewer seeds, and low acidity. That makes them ideal for making sauces.
More Delicious Tomato Sauces
What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!
Made this recipe? Let me know!
Recipe
San Marzano Tomato Sauce Recipe
Ingredients
- 2 cans San Marzano Tomatoes 28 oz cans
- 5 Cloves Garlic
- ½ cup Onion
- 2 tablespoon Olive Oil
- ¼ cup Red Wine
- Salt and Pepper to taste
- 3 tablespoon Fresh Basil
Instructions
- Prep Vegetables: Mince the garlic and dice the red onion. Crush the San Marzano tomatoes by hand and set aside. 5 Cloves Garlic ½ cup Onion
- Sauté Aromatics: Heat oil in a medium skillet over medium heat. Add onion and cook for about 6 minutes, stirring often so it does not burn. Add garlic and cook for 90 seconds until fragrant. 2 tablespoon Olive Oil
- Add tomatoes and seasoning: Pour in the crushed tomatoes and bring to a gentle boil. Stir in basil, salt, pepper, and red wine until combined. 2 cans San Marzano Tomatoes 3 tablespoon Fresh Basil Salt and Pepper to taste ¼ cup Red Wine
- Simmer: Cover and simmer on medium-low heat for 30 minutes, stirring occasionally. Serve over pasta or your favorite Italian dishes.
Notes
- Crush the tomatoes to the texture of the sauce that you prefer.
- If you want a slightly sweeter sauce, you can add a small amount of sugar.
- Taste and adjust seasoning as you go along.
- Using fresh basil at the end will give your sauce the best flavor.
- Let the sauce simmer longer if you prefer a deeper, richer taste.
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