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
Scale
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.
