If you have ever dreamed of capturing the soul of authentic Italian cooking in a single dish, this San Marzano Tomato Sauce Recipe is exactly what your kitchen needs. Bursting with rich, vibrant flavors, this sauce transforms simple pantry staples into a silky, aromatic masterpiece that beautifully complements pasta, meats, and so much more. Using the famously sweet and tangy San Marzano tomatoes, this sauce will quickly become your go-to for any meal that calls for a luscious, homemade tomato sauce with depth and character.
Ingredients You’ll Need
Gathering just a few simple ingredients makes this sauce incredibly approachable, yet each one plays a crucial role in creating that perfect harmony of flavors and textures. From the mellow sweetness of shallots to the punch of fresh herbs, these components balance beautifully to bring this San Marzano Tomato Sauce Recipe to life.
- 2 tablespoons olive oil: Provides a rich base and smooth mouthfeel while gently sautéing the aromatics.
- 4 shallots (finely diced): Adds a subtle sweetness and depth without overpowering the sauce.
- 4 garlic cloves (finely minced): Infuses robust, savory notes that are essential to classic tomato sauces.
- ½ teaspoon red pepper flakes (optional): Introduces a gentle warmth that lifts the flavor complexity.
- 2 (28-ounce) cans San Marzano tomatoes: The heart of this recipe, prized for their balanced acidity and natural sweetness.
- 1 tablespoon tomato paste: Intensifies the tomato flavor and adds richness and depth.
- 2 ¼ teaspoons salt: Enhances all the flavors and balances the acidity.
- ½ teaspoon black pepper: Adds a subtle heat and earthiness.
- ½ teaspoon nutmeg: Provides a warm, slightly nutty undertone that elevates the sauce’s complexity.
- 2 teaspoons sugar: Balances the acidity of the tomatoes for a mellow finish.
- 3 tablespoons thinly sliced fresh basil leaves: Injects a fresh, bright herbal note at the end.
- 1 tablespoon fresh oregano leaves: Adds an aromatic, slightly peppery flavor that complements the basil perfectly.
- 1 package spaghetti (optional, for serving): Classic pairing to showcase the sauce’s flavor and texture.
How to Make San Marzano Tomato Sauce Recipe
Step 1: Sauté Shallots and Garlic
Start by warming the olive oil in a large pot or Dutch oven over medium heat. Gently cook the finely diced shallots, stirring occasionally, until they soften and release their sweetness—about 2 to 3 minutes. Next, toss in the minced garlic along with the red pepper flakes if you’re using them. Let this aromatic mix cook for about 30 seconds to a minute until fragrant. This step forms the flavorful cornerstone of the sauce.
Step 2: Prepare and Add the San Marzano Tomatoes
While the shallots and garlic are cooking, take the San Marzano tomatoes and pulse them in a food processor or blender until crushed but still a little chunky. This texture keeps the sauce lively and rustic, giving each bite a burst of fresh tomato goodness. Pour these crushed tomatoes right into the pot, along with the tomato paste, salt, black pepper, nutmeg, and sugar. Stir everything together, ensuring the seasonings blend evenly with the tomatoes.
Step 3: Simmer to Perfection
Bring the entire mixture up to a gentle boil, then immediately reduce the heat to low to let it simmer uncovered. Allowing the sauce to cook slowly for 20 minutes encourages the flavors to meld beautifully, thickening the sauce to a luscious consistency. Remember to stir occasionally to prevent sticking and to help the sauce cook evenly.
Step 4: Finish with Fresh Herbs
Once your sauce has reached that perfect balance of thickness and flavor, stir in the freshly sliced basil and oregano leaves. These finishing touches add a fresh brightness and herbaceous aroma that elevate the San Marzano Tomato Sauce Recipe from simple to spectacular. Remove from heat and get ready to enjoy!
How to Serve San Marzano Tomato Sauce Recipe
Garnishes
To make every serving feel extra special, top your sauce with a sprinkle of freshly grated Parmesan or Pecorino Romano cheese. A drizzle of high-quality extra virgin olive oil or some torn fresh basil leaves right before serving adds an irresistible finishing touch that brightens the flavors and boosts the visual appeal.
Side Dishes
This sauce shines when paired with classic Italian sides like garlic bread, roasted vegetables, or a crisp green salad tossed with lemon vinaigrette. The rich, tangy flavors offer a perfect counterbalance to fresh, crunchy sides, creating a harmonious and satisfying meal experience.
Creative Ways to Present
Don’t stop at spaghetti—this San Marzano Tomato Sauce Recipe is incredibly versatile! Use it as a base for baked eggplant Parmesan, pour it over grilled chicken or meatballs, or even try it as a dipping sauce for homemade focaccia fingers. Its deep flavor profile pairs beautifully with a variety of dishes, making it a kitchen all-star.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra sauce — which is likely — store it in an airtight container in the refrigerator. It will keep beautifully for up to 4 days, allowing you to enjoy its flavors for multiple meals without any fuss.
Freezing
For longer storage, this San Marzano Tomato Sauce Recipe freezes wonderfully. Portion it into freezer-safe bags or containers, label with the date, and keep it frozen for up to 3 months. Thaw in the fridge overnight before reheating to enjoy that fresh-from-the-pot taste anytime.
Reheating
When ready to enjoy again, gently reheat the sauce on the stovetop over low heat, stirring occasionally to prevent scorching. Adding a splash of water or broth can loosen the sauce if it’s too thick. Alternatively, warm it in the microwave, stirring halfway through to heat evenly.
FAQs
Why use San Marzano tomatoes for this sauce?
San Marzano tomatoes have a naturally sweet flavor and lower acidity compared to regular tomatoes, which makes the sauce smoother and more balanced. They are prized in Italian cooking and truly elevate this recipe’s taste.
Can I make this sauce without fresh herbs?
While fresh basil and oregano add a wonderful brightness, dried herbs can be used in a pinch. Just reduce the amount to about one-third since dried herbs are more concentrated in flavor.
Is this sauce spicy because of the red pepper flakes?
The red pepper flakes are optional and used sparingly to add a gentle warmth, not overwhelming heat. You can omit them entirely if you prefer a milder sauce.
How thick will this San Marzano Tomato Sauce Recipe be?
After simmering for 20 minutes, expect a thick, velvety sauce that clings beautifully to pasta or proteins. It’s neither too watery nor overly dense, striking just the right balance.
Can I use fresh tomatoes instead of canned San Marzano tomatoes?
Canned San Marzano tomatoes offer consistency and flavor year-round. If you use fresh tomatoes, choose ripe plum tomatoes and peel them first for the best results, as fresh tomatoes can be more watery and less sweet.
Final Thoughts
You really can’t go wrong with this San Marzano Tomato Sauce Recipe. It’s a treasured classic that brings a comforting, authentic Italian touch to every meal, effortlessly turning everyday ingredients into something extraordinary. Don’t hesitate to roll up your sleeves and make it—your taste buds will thank you!
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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
Description
This classic San Marzano Tomato Sauce recipe is a flavorful and fragrant sauce made with authentic San Marzano tomatoes, sautéed shallots and garlic, and fresh herbs. Perfect for pairing with pasta, it simmers to develop rich, balanced flavors with a subtle kick of spice and a hint of sweetness.
Ingredients
Sauce Ingredients
- 2 tablespoons olive oil
- 4 shallots, finely diced
- 4 garlic cloves, finely minced
- ½ teaspoon red pepper flakes (optional)
- 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
- 3 tablespoons thinly sliced fresh basil leaves
- 1 tablespoon fresh oregano leaves
For Serving
- 1 package spaghetti (optional)
Instructions
- Cook garlic and shallots: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the shallots and sauté for 2-3 minutes, stirring occasionally until they soften. Then add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
- Process canned tomatoes: While the shallots and garlic are cooking, pulse the San Marzano tomatoes in a food processor or blender until crushed but still slightly chunky. You may need to do this one can at a time depending on your equipment.
- Add tomatoes and seasoning: Pour the crushed tomatoes into the pot with the cooked shallots and garlic. Stir in the tomato paste, salt, black pepper, nutmeg, and sugar to blend flavors evenly.
- Simmer the sauce: Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes. Stir occasionally to prevent sticking and encourage even cooking.
- Add herbs and serve: Stir in the fresh basil and oregano leaves just before removing the pot from heat. Serve the sauce immediately tossed with cooked pasta or allow it to cool completely before storing for later use.
Notes
- Using authentic San Marzano tomatoes gives the sauce a sweet and less acidic flavor that is characteristic of Italian tomato sauces.
- Red pepper flakes are optional; adjust to your preferred spice level.
- This sauce pairs well with spaghetti or any type of pasta.
- Leftover sauce can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- You can use fresh oregano or substitute dried oregano if fresh is not available. Use 1 teaspoon dried oregano in that case.
