This San Marzano tomato sauce recipe is so easy to make and it's great for pizza, pasta, or any number of Italian dishes. Using canned tomatoes means it's quick and simple. Only 4 ingredients, and ready in 20 minutes!
I make San Marzano tomato sauce from scratch all the time. I really do. I use it for Italian recipes and so many others, too. And guess what? You'd never know I'm using canned tomatoes.
Lest you think otherwise, this is a real Italian tomato sauce recipe. Most Italians are not sitting at home boiling, peeling, and crushing fresh tomatoes. They know that canned tomatoes make the best sauce!
You may be surprised to learn that this sauce doesn't have to cook all day, either. In less than 30 minutes, you'll have a very flavorful homemade tomato sauce to use in classic pasta recipes like my Penne all'Arrabbiata or in other easy Italian recipes like Eggplant Lasagna.
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San Marzano sauce ingredients
Who would have though you could make such a flavorful pasta sauce with canned tomatoes? And the whole recipe is made with pantry ingredients!
- Canned whole San Marzano tomatoes: San Marzano tomatoes are the best for sauce and will change how you think about canned tomatoes forever. My favorite brand is Cento. There is no substitute for their unique flavor. Yes, they are a bit more expensive, and they are worth every penny! I always keep a can in the pantry because they can be used for so many different sauce recipes like Shakshuka and Piperade, as well as soups, slow cooker meals, even stuffed peppers!
- Olive oil: Use a good olive oil here. It is a key component to the silkiness of the sauce.
- Garlic: As much or as little as you like, really.
- Kosher salt
- Crushed red pepper flakes: This is actually optional. If you don't like spice, leave it out.
What are San Marzano tomatoes?
San Marzano tomatoes are grown in the volcanic soils of the Sarnese Nocerino area of the Campania region of Italy. The are vine-ripened and have a sweeter, less acidic taste, with thicker walls, fewer seeds and less water than other plum tomatoes.
Their natural sweetness and structure makes San Marzano tomatoes the best canned tomatoes for making sauce! There's no need to add sugar to achieve that perfect tomato flavor!
To ensure you're getting the real thing when shopping for San Marzano tomatoes, look for "D.O.P." (for Denominazione d'Origine Protetta) or "Certified" on the label, which lets you know they were grown and packaged according to strict standards.
A good D.O.P. brand is Rega, but you may have to go to specialty markets or order online. I like Cento brand, which is widely available in grocery stores in the U.S. Always check the label to be sure that they are grown in the proper region of Italy (not grown in the US or other countries) and NEVER buy any that say "San Marzano-style", as they are not the real thing.
How to make San Marzano tomato sauce
Recipe adapted lightly from Lidia Bastianich.
Step 1: Crush the tomatoes by hand
Pour the canned San Marzano tomatoes into a large mixing bowl and crush them by hand. If there are any harder top stem ends, remove them. Fill the can about ยผ full of water and swish around. Set aside.
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Step 2: Sweat the garlic and pepper flakes in olive oil
Place a large, deep skillet over medium heat. I always use my Lodge enameled cast iron pan. Add the olive oil to the pan, and once simmering, add garlic and crushed red pepper and stir for one to two minutes until fragrant.
Step 3: Add the tomatoes and simmer until done
Turn the heat up to medium high, add the bowl of San Marzano tomatoes as well as the water in the can to the pan and stir to combine. Once it's bubbling a way at a good clip, turn the heat back to medium and stir frequently with a wooden spoon for about 20 minutes.
Expert tips
- Keep the sauce at a medium simmer, not too low, not too high. If you turn the heat down too low, it will take much longer for the San Marzano tomatoes to break down in the sauce and get smooth and silky. If you turn it up too high, you'll have tomato paste instead of tomato sauce.
- Buy whole tomatoes and crush them by hand for the best texture. (But if you can only find crushed San Marzano tomatoes, they will work.)
- An enamel pan like I used here or a stainless steel pan work best for making tomato sauce, as they won't impart a metallic taste to the tomatoes. Never use cast iron to make tomato sauce. It's too acidic and will ruin the seasoning on your pan.
- A wooden spoon is your best friend! It's just the right tool to help you gently break down the tomatoes as you stir.
Recipe variations
The possibility for variations when you make homemade San Marzano tomato sauce are endless! Try a few of these ideas.
- Add a splash of red or white wine.
- Finish the sauce with fresh herbs like parsley or basil.
- Simmer with dried herbs like oregano or an Italian seasoning blend.
- Try a bit of cream and make it a pink sauce!
- Add a parmesan rind while the sauce simmers to add umami. (I do this in risotto and soup recipes too!)
What to make with San Marzano tomato sauce
Once you know how to make homemade San Marzano tomato sauce, you can make so many recipes with it. Of course it works for pizza and spaghetti, but there are more possibilities! I use this sauce or slight variations of it in many of my recipes. Take a look at these!
- This Zucchini Parmesan is gluten free and made with smoked mozzarella for a unique twist on an old favorite.
- I grew up eating Holubtsi (Ukrainian Cabbage Rolls) in my Ukrainian family.
- Italian Sausage with White Beans is homey and comforting, like a hug from grandma.
FAQ
Oftentimes in Italian cooking, garlic and onion are not used in the same dish. One or the other is present, but not both, to ensure balanced flavor. Also, the texture of diced onions is unpleasant in this smooth sauce. If you really like onions in your sauce, add them, but mince them very finely.
Did you think tomato sauce had to cook for hours on end? Well, this one doesn't because the canned tomatoes are already cooked before you even start. Cooking it for hours would just cook all the flavor out. The only reason to cook the sauce for a long time is if you are adding meat to turn it into a ragu. Then you'd need time for the meat to cook as well as impart its flavor into the sauce.
Storage & Freezing
- To store: Whether you've made it ahead or have leftovers, store in the refrigerator in an airtight container for up to 4 days.
- To freeze: Place in a freezer-safe container and freeze for up to 3 months. I like to freeze the sauce in smaller portions so it's at the ready when I just want to make a couple of pizzas or a small serving of pasta. Allow to thaw in the refrigerator before using.
Canned San Marzano tomatoes = the easiest homemade sauce recipe!
- It's so easy, truly. Made in one pan.
- Only a few ingredients and quick cooking time.
- You know what all of the ingredients are, because you made it yourself. You can feel good about serving it to family and friends.
- You can make it in batches and freeze it so you'll always have some on hand.
- Use it in an endless variety of Italian recipes, and all sorts of other recipes, too!
- It's gluten-free, dairy-free, vegetarian, and vegan!
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Recipe
San Marzano Tomato Sauce
Ingredients
- 28 oz San Marzano tomatoes
- ¼ cup olive oil
- 1 teaspoon kosher salt
- 2 cloves garlic minced, sliced, or grated
- pinch crushed red pepper or more
Instructions
- Pour the can of San Marzano tomatoes into a large mixing bowl and crush them by hand. If there are any harder top stem ends, remove them. Fill the can about ¼ full of water and swish around. Set aside.
- Place a large, deep skillet over medium heat. Add the olive oil to the pan, and once simmering, add garlic and crushed red pepper and stir for one to two minutes until fragrant.
- Turn the heat up to medium high, add the bowl of San Marzano tomatoes as well as the water in the can to the pan and stir to combine. Once it's bubbling a way at a good clip, turn the heat back to medium and stir frequently with a wooden spoon for about 20 minutes.
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Notes
- Something about the wooden spoon helps the tomatoes break down in the sauce better/faster. Who knew? You can use a silicone spatula if you don't have one.
- Keep the sauce at a medium simmer, not too low, not too high. If you turn the heat down too low, it will take much longer for the San Marzano tomatoes to break down in the sauce and get smooth and silky. If you turn it up too high, you'll have tomato paste instead of tomato sauce.
- An enamel pan like I used here or a stainless steel pan work best for making tomato sauce, as they won't impart a metallic taste to the tomatoes. Never use cast iron to make tomato sauce. It's too acidic and will ruin the seasoning on your pan.
- Buy whole tomatoes and crush them by hand for the best texture. (But if you can only find crushed San Marzano tomatoes, they will work.)
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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