This San Marzano tomato sauce recipe is the best version of a homemade marinara. Fresh, simple ingredients, a real authentic Italian pasta sauce recipe ready in under 30 minutes. San Marzano tomatoes are perfect for making tomato sauce with a hint of sweetness and no sugar.
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I was always intimidated by making marinara sauce. But after a few practice rounds, I have settled on the perfect Italian tomato sauce. This is the best San Marzano tomato sauce recipe for foodies and beginner cooks alike.
We also use San Marzano sauce for pizza, polenta and polenta cakes, homemade pizza rolls, roasted zucchini, baked eggplant, portabella caps, and for dipping homemade garlic bread.
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📖Why This Recipe Works
We love this recipe because making San Marzano tomato sauce from scratch is perfect for weeknight dinners and Sunday family dinners where the whole family is looking forward to Italian red sauce and a big bowl of pasta.
This recipe is naturally gluten-free, dairy-free, and vegan. And while we love it served over pasta (gluten-free or regular), it is great over zoodles too.
But most importantly it uses the least amount of ingredients possible so that the tomatoes shine through.
🍅Ingredient Notes
Homemade tomato sauce should not be complicated. You can add in additional flavorings but the base sauce should be simple high-quality ingredients.
San Marzano Whole Tomatoes (D.O.P., canned) are the star of the show.
What are D.O.P San Marzano Tomatoes?
San Marzano tomatoes are a type of meaty plum tomato that is longer and thinner than the plum tomatoes typically sold in US grocery stores. D.O.P stands for Denominazione d'Origine Protetta which translates to protected designation of origin.
The designation was created to identify products that have been produced, processed, and developed in a specific geographical area, using the recognized know-how of local producers.
While San Marzano tomatoes can be grown anywhere the D.O.P. designated version is grown in the San Marzano region of Italy only. It is similar to Vidalia Onions, Wagyu Beef, Bourbon, or Champagne.
D.O.P. are slightly more expensive but significantly sweeter in taste. At my local grocery chain, they cost $0.50 to $1.00 more per can. Well worth it in my opinion.
Other Recipe Substitutions
Traditional Italian red sauces vary on if they include onion. Some add more and some have none at all. Personally, I think a small amount of onion is ideal but if you don't have any on hand just increase the garlic by a clove or two.
For a change of pace from traditional tomato sauce, you can substitute roasted garlic for fresh garlic.
For this recipe you will need:
- Extra Virgin Olive Oil
- Onion
- Fresh Garlic
- Dried Oregano
- Kosher Salt & Black Pepper
- Crushed Red Flakes (optional)
- Fresh Basil
See the recipe card for quantities.
🍝 How to Make San Marzano Tomato Sauce
San Marzano marinara sauce is a simple 3 step recipe. Most of which is hands-off. Let's get started!
Step 1- Prep
To prep the vegetables, finely dice the onion and mince the fresh garlic. The basil can be cut into ribbons or chopped up. Set it aside for the end.
Pour the San Marzano tomatoes and the puree into a bowl. Use your hands to gently crush the tomatoes.
Step 2- Saute
Heat your olive oil in a medium saucepan over medium heat. If you're short on time use a saute pan so the water evaporates faster.
Add the onions and cook until translucent. With just a ¼ cup of diced onion, this should take about 3 minutes. Add the garlic and cook until caramelized. This will take about 2 minutes. Stir frequently to prevent browning.
Step 3- Simmer
Add the tomatoes with the puree along with the dried seasonings (i.e. oregano, salt, and peppers). Bring to a simmer and cook for 20 to 30 minutes. Stir occasionally and do not boil, this will prevent burning.
Taste for salt and pepper, and sprinkle on the fresh basil. Serve as desired.
🥗What to Serve with San Marzano Pasta
San Marzano marinara has many applications. But when serving an Italian red sauce over pasta I like to keep it simple with a garden salad or caesar salad and homemade gluten-free garlic bread.
👩🏻🍳 Expert Tip
Save parmesan cheese rinds in your freezer. Toss one in when the sauce is simmering for a richer flavor and thicker sauce.
🔪Equipment
No special equipment is required for this recipe. But a saute pan will cook the sauce faster than a saucepan.
Personally, I prefer the longer cook time to help the flavor develop but time is not always on my side.
🌡️ Storage
San Marzano tomato sauce can be made ahead of time, making it a great meal prep recipe. The cooled sauce can be stored in an airtight container and placed in the refrigerator for up to a week.
How to Freeze Marinara Sauce
Pour the cooled sauce into a container with an airtight lid. Place the container in the freezer for up to 3 months. You can also place the cooled sauce in a zip-top freezer bag. Once seal lay flat so the sauce spreads out evenly. Freeze flat to save on space.
💬Frequently Asked Questions
San Marzano tomato sauce is an authentic Italian red sauce, also called marinara, made from a specific type of plum tomato from the San Marzano region of Italy.
Yes. There are no gluten-containing ingredients found in San Marzano sauce. it is also dairy-free.
San Marzano tomatoes are specifically cultivated for the meatiness and sweet tomato flavor. They give a robust flavor without adding sugar.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.
📖 Recipe
San Marzano Tomato Sauce Recipe
Equipment
Ingredients
- 1 28oz can san marzano whole tomatoes D.O.P., if possible
- 2 tablespoons extra-virgin olive oil
- ¼ cup onion, diced
- 6 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- pinch crushed red flakes
- fresh basil for garnish
Instructions
- Gently crush the tomatoes and set aside. Be sure to save the puree from the can. Alternatively, you can use already crushed tomatoes if you can find them.1 28oz can san marzano whole tomatoes
- Add olive oil to a medium saucepan or skillet. Heat on medium heat. Add the onions and cook until translucent. Add the minced garlic and cook stirring for about 2 minutes.2 tablespoons extra-virgin olive oil, ¼ cup onion, diced, 6 cloves garlic, minced
- Add the tomatoes, with the puree, salt, pepper, and oregano (and red pepper, if using). Bring to a simmer and cook for 30 minutes stirring occasionally. After 30 minutes taste for salt and pepper and reduce down to desired consistency.½ teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon black pepper, pinch crushed red flakes
- Serve over pasta and garnish with fresh basil.fresh basil
Video
Notes
- The cooled sauce can be stored in an airtight container in the fridge for 5 to 7 days.
- To freeze, store in an airtight container or plastic freezer bag. Freeze for up to 3 months.
Liz says
Hello. I'm adding this recipe to my to do list once my San Marzano tomatoes are ready. Right now, there is just the plant but the flowers will appear surely this week or beginning of next one. I can't wait to try your recipe because I believe there is going to be a lot of tomatoes since I'm caring about them with very good organic fertilizer, music for the plants and love.
Christina says
How many plants did you start with. I planted two this year and I wish I would have planted more.Even though it’s only me and my boyfriend. I wanted to make sauce!!!
Louis says
It all sounds pretty good,BUT unless you're making pizza sauce you should leave out the Oregano. Otherwise...very good!!!
Debra says
This is so delicious...and I can't believe how easy this was to make. I served it over zucchni noodles and it was a big hit.
Rachael says
LOVE this! So much cheaper and healthier than store bought San Marzano tomato sauce. Thank you!