If you’ve ever dreamed of capturing the true essence of Italian cooking right in your own kitchen, this San Marzano Tomato Sauce Recipe is your golden ticket. Rich, velvety, and bursting with layers of flavor, it combines the sweetness of ripe San Marzano tomatoes with aromatic herbs and a gentle hint of spice. Whether spooned over freshly cooked spaghetti or used as a base for your favorite Italian dishes, this sauce elevates any meal with its vibrant color and mouthwatering depth. Trust me, once you try this recipe, it will become a staple that you reach for again and again.
Ingredients You’ll Need
To make this San Marzano Tomato Sauce Recipe sing, you only need a handful of simple ingredients, each chosen to bring something special to the table. From the fragrant shallots and garlic that form the flavor foundation, to the sweet tang of the tomatoes and the fresh kick of herbs, every component plays a vital role in creating a perfect sauce.
- Olive oil: Provides a smooth, fruity base to gently cook the aromatics and add richness to the sauce.
- Shallots: Delicate and sweet, they add a subtle onion flavor without overpowering the sauce.
- Garlic cloves: Essential for an unmistakable savory depth that wakes up your taste buds.
- Red pepper flakes (optional): Add a touch of heat and complexity, perfect if you like a little spice in your sauce.
- San Marzano tomatoes: The star of the show, these tomatoes are prized for their balanced acidity and natural sweetness.
- Tomato paste: Intensifies the tomato flavor and helps achieve a luscious consistency.
- Salt: Enhances every flavor, making the sauce taste rich and harmonious.
- Black pepper: Offers a gentle bite that rounds out the saucy goodness.
- Nutmeg: A subtle warm note that quietly elevates the sauce’s aroma.
- Sugar: Balances the acidity of the tomatoes for a perfectly mellow finish.
- Fresh basil leaves: Adds a bright, herbaceous quality that feels just like summer in every bite.
- Fresh oregano leaves: Gives a classic Mediterranean earthiness that completes the sauce wonderfully.
- Spaghetti (optional): The perfect pasta partner for serving your finished sauce.
How to Make San Marzano Tomato Sauce Recipe
Step 1: Cook Garlic and Shallots
Start by heating olive oil in a large pot over medium heat. Add finely diced shallots and cook gently for 2 to 3 minutes until they turn translucent and tender. Then, stir in the minced garlic and red pepper flakes if you’re using them. Cook just until fragrant, about 30 seconds, making sure not to burn the garlic because that can lead to bitterness.
Step 2: Process Canned Tomatoes
While your shallots and garlic are softening, take those gorgeous San Marzano tomatoes and pulse them in a food processor or blender until they’re crushed but still retain a little chunkiness. This texture is key—it keeps the sauce from becoming too smooth and maintains that authentic, rustic feel.
Step 3: Add Tomatoes and Seasoning
Pour the crushed tomatoes into your pot with the sautéed shallots and garlic. To this, add the tomato paste, salt, black pepper, nutmeg, and sugar. Stir everything thoroughly so all those flavors come together harmoniously in the pot.
Step 4: Simmer the Sauce
Bring the sauce to a gentle boil, then lower the heat to a simmer. Let it bubble away uncovered for about 20 minutes, stirring occasionally to prevent sticking. This step is where the magic happens—flavors deepen, and the sauce thickens to a luxurious consistency.
Step 5: Add Herbs and Serve
Once the sauce has simmered to perfection, stir in the fresh basil and oregano leaves. These fresh herbs inject a final burst of aroma and brightness just before you turn off the heat. Now your San Marzano Tomato Sauce Recipe is ready to be enjoyed immediately over pasta or cooled and stored for later.
How to Serve San Marzano Tomato Sauce Recipe
Garnishes
For a beautiful presentation and extra flavor, sprinkle freshly grated Parmesan or Pecorino Romano cheese over the top. Add a few whole basil leaves or a drizzle of high-quality olive oil for that extra pop of freshness. A little cracked black pepper on top rounds it out perfectly.
Side Dishes
This sauce pairs exceptionally well with a warm, crusty garlic bread or a simple green salad dressed with lemon vinaigrette. You can also serve it alongside grilled vegetables or roasted meats to complement the tomato’s bright acidity and herbaceous notes.
Creative Ways to Present
Think beyond the usual pasta when using this San Marzano Tomato Sauce Recipe. Use it as a base for homemade pizza, spoon it over baked eggplant or chicken Parmesan, or even add it to a baked ziti for a crowd pleaser. Its versatility means your imagination is the only limit!
Make Ahead and Storage
Storing Leftovers
Let the sauce cool completely before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to 4 days. Having this sauce on hand makes weeknight dinners feel effortless.
Freezing
If you want to keep it longer, freezing is your friend. Pour your cooled sauce into freezer-safe containers or bags, leaving some space for expansion. Frozen, it will maintain its flavor and quality for up to 3 months—perfect for batch cooking enthusiasts.
Reheating
Reheat your San Marzano Tomato Sauce gently on the stovetop over low heat, stirring occasionally until warmed through. Avoid high heat, which can cause the sauce to separate or stick. You’ll want it smooth, hot, and ready to coat your pasta just as beautifully as when freshly made.
FAQs
Why use San Marzano tomatoes for this sauce?
San Marzano tomatoes offer a balanced sweetness with lower acidity than other tomatoes, creating a naturally richer and more flavorful sauce. Their unique taste is why they’re a favorite for classic Italian tomato sauces.
Can I use fresh tomatoes instead of canned San Marzano?
You can, but fresh San Marzano tomatoes are hard to find year-round. Canned San Marzano tomatoes are picked and packed at peak ripeness, ensuring consistent flavor and texture that fresh tomatoes might not deliver outside the season.
Is the red pepper flakes really necessary?
Not at all! The red pepper flakes add a gentle warmth, but if you prefer a milder sauce or are cooking for kids, leaving it out won’t compromise the overall incredible flavor.
Can I make this sauce in advance?
Absolutely! This sauce actually tastes better the next day as the flavors meld. Make it ahead of time and store it in the fridge or freezer for an easy meal option whenever you need.
How thick should the sauce be?
The sauce should be thick enough to coat your pasta but still saucy and flowing. The 20-minute simmer helps reduce excess liquid without drying it out, creating that perfect balance between rich and light.
Final Thoughts
Making this San Marzano Tomato Sauce Recipe at home is truly a joy, not just because of the incredible flavor but also because it connects you with authentic Italian tradition. I can’t recommend it enough for anyone who loves a classic, made-from-scratch sauce that transforms an ordinary weeknight dinner into a memorable feast. Give it a try—you might just fall in love with this sauce as much as I have!
Print
San Marzano Tomato Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A rich and flavorful San Marzano Tomato Sauce made with finely diced shallots, garlic, and fresh herbs simmered to perfection. This classic Italian sauce is easy to prepare and perfect for pairing with pasta dishes, delivering an authentic taste with the natural sweetness of San Marzano tomatoes.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 4 shallots, finely diced
- 4 garlic cloves, finely minced
- ½ teaspoon red pepper flakes (optional)
Tomato Sauce Ingredients
- 2 (28-ounce) cans San Marzano tomatoes
- 1 tablespoon tomato paste
- 2 ¼ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 2 teaspoons sugar
Herbs
- 3 tablespoons thinly sliced fresh basil leaves
- 1 tablespoon fresh oregano leaves
Optional for Serving
- 1 package spaghetti
Instructions
- Cook garlic and shallots: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the finely diced shallots and cook for 2-3 minutes, stirring occasionally until translucent. Add the minced garlic and red pepper flakes, if using, and cook for an additional 30 seconds until fragrant.
- Process canned tomatoes: While the shallots and garlic cook, pulse the San Marzano tomatoes in a food processor or blender until they are crushed but still slightly chunky. Depending on the size of your processor, do this one can at a time.
- Add tomatoes and seasoning: Pour the crushed tomatoes into the pot with the cooked shallots and garlic. Stir in 1 tablespoon of tomato paste, 2 ¼ teaspoons salt, ½ teaspoon black pepper, ½ teaspoon nutmeg, and 2 teaspoons sugar until everything is well combined.
- Simmer the sauce: Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Let the sauce simmer uncovered for 20 minutes, stirring occasionally to prevent sticking and to develop deep flavors.
- Add herbs and serve: Stir in the thinly sliced fresh basil leaves and fresh oregano leaves. Remove the sauce from heat. Serve immediately over freshly cooked spaghetti or your favorite pasta. Alternatively, allow the sauce to cool before storing for later use.
Notes
- You can adjust the red pepper flakes based on your preferred spice level or omit them altogether for a mild sauce.
- The nutmeg adds a subtle warmth and depth to the sauce; use freshly grated nutmeg for best flavor.
- San Marzano tomatoes are preferred for their sweetness and low acidity, but use any good-quality peeled plum tomatoes if unavailable.
- This sauce can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- For a thicker sauce, simmer uncovered slightly longer until desired consistency is reached.
