San Marzano tomato sauce is the ultimate pasta and pizza sauce. If you've ever had a simple pasta or pizza with tomato sauce in Italy, and wondered why it tasted so amazing, San Marzano tomatoes are the reason. In fact, they've been called the best tomatoes in the world due to their rich, full flavor and low acidity.
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Want to know the secret ingredient to the perfect marinara sauce or the best bowl of tomato soup you've ever eaten? It's DOP San Marzano tomatoes. They're wonderfully fresh and sweet, and I guarantee that you'll notice the flavor difference between these luscious Italian tomatoes and your standard store bought canned tomatoes.
Related Post: How To Make The Best Vegan Spaghetti
Reasons You'll Love This Recipe
✅It's dairy free, gluten free, soy free and suitable for vegans and vegetarians.
✅This is a great meal prep recipe. I like to make a large batch and freeze it for a quick family meal on a hectic day.
✅Kids and adults love this marinara sauce, meaning it's perfect for family meals.
✅It only takes 5 simple ingredients to make San Marzano tomato sauce.
✅You can have a pasta with a flavorful tomato sauce on the table in under 30 minutes.
What Are San Marzano Tomatoes?
San Marzano tomatoes are the creme de la creme of tomatoes. Chefs and home cooks everywhere praise this world famous tomato for it's full rich taste and low acidity. If you want to wow your dinner guests with the best pasta or pizza sauce around, look no further than San Marzano tomatoes. They really are that special.
They're grown in a small area of Italy between Naples and Salerno where they have DOP status. DOP status is the Italian abbreviation for Protected Designation of Origin. If a food is labeled DOP in Italy it means that it's a regionally produced food that is preserved and protected by the government as superior to all other varieties produced in different regions.
Ironically, San Marzano tomatoes are also grown in the USA. However, they obviously do not have DOP status, and professional chefs swear that the soil and climate the DOP Italian tomatoes grow in are major contributing factor to their unique flavor. It's up to you which variety you choose, but if possible, I'd recommend searching out the original DOP status Italian variety. You can find them online and in Italian specialty stores.
Ingredients
- San Marzano Tomatoes: Search out the original DOP status canned Italian tomatoes. If you can't find them, you could also try the USA variety.
- Onion: Onions provide a flavor base that's typical of an authentic San Marzano tomato sauce.
- Olive Oil: A high equality extra virgin olive oil is a must in this recipe. Because there are minimal ingredients, it's important that they are all of the best quality.
- Garlic: This sauce has quite a bit of garlic, but I feel that the flavor is not overpowering. See below for tips on how to best prepare garlic for the perfect sauce.
- Basil: Now is not the time for dried basil. The fresh, spicy floral taste of fresh basil just can't be replaced with dried basil.
- Salt And Pepper: Salt and pepper are not just an afterthought in a great Italian tomato sauce; they're essential to enhancing the flavor.
How To Make San Marzano Tomato Sauce
- Heat your olive oil in a large pot over medium low heat. Saute the onion until it's soft and translucent, about 5 minutes.
- Lay the garlic cloves out on a cutting board. Using the flat side of a knife, with the blade facing away from you, smash the garlic cloves. Remove the peels and chop the garlic finely.
- Add your garlic to the pot with the onion and saute for 30 seconds.
- Add your San Marzano tomatoes to the pot, breaking them up with the back of a spoon. Season with salt and pepper and simmer the sauce for 25 minutes. If you want a thicker sauce for pizza, you will need to simmer the sauce for longer.
- Add the fresh basil during the last 5 minutes of cooking.
- Use this tomato sauce on pasta or pizza. If you make a San Marzano pizza sauce, boil the sauce for longer than the time recommended in the recipe. Pizza sauces need to be a bit thicker than pasta sauces.
- If you like a good glass of wine, I highly recommend a great Merlot or Zinfandel. Have a look at my big list of vegan wines for more recommendations of Vegan Society trademarked wines.
- This special tomato sauce would make a great dipping sauce for garlic knots. Or you could make fried polenta, which is wonderful with a great marinara sauce.
- This tomato sauce would level up any lasagna.
- Swap out the traditional ketchup based sauce I used in my popular lentil loaf for San Marzano tomato sauce. Just be sure to add some additional cooking time in order to thicken the sauce. You might also want to puree it with a stick blender to remove any chunks.
- Taste your sauce and adjust the seasonings, adding more salt and pepper as desired.
Recipe Tips And Suggestions
🧡Whenever cooking acidic foods (such as tomatoes), choose a non reactive pan. Stainless steel, enamel or a non stick pan will work well. I like to use an enamel coated cast iron Dutch oven.
🧡To chop garlic, use the flat side of chef's knife, with the blade facing away from you. Press down firmly to smash the the garlic cloves. Remove the peels and chop finely.
🧡San Marzano tomatoes are prized for being low in acid. However, if you taste the sauce and find that it is still too acidic for your tastes, add a tablespoon of sugar or maple syrup.
🧡Like it spicy? Check out my rigatoni arrabbiata which is a fiery twist on San Marzano tomato sauce.
Serving Suggestions
- Use this tomato sauce on pasta or pizza or as sauce for pizza rolls. If you make a San Marzano pizza sauce, boil the sauce for longer than the time recommended in the recipe. Pizza sauces need to be a bit thicker than pasta sauces.
- If you like a good glass of wine, I highly recommend a great Merlot or Zinfandel. Have a look at my big list of vegan wines for more recommendations of Vegan Society trademarked wines.
- This special tomato sauce would make a great dipping sauce for garlic knots.
- Make a flavorful spaghetti the proper Italian way by making a soffritto and then adding the San Marzano tomatoes to the pot.
- This tomato sauce would level up any lasagna.
- Swap out the traditional ketchup based sauce I used in my popular lentil loaf for San Marzano tomato sauce. Just be sure to add some additional cooking time in order to thicken the sauce. You might also want to puree it with a stick blender to remove any chunks.
Did You Make This Recipe?
If so, I'd love to see it. Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day and your feedback helps other readers.
Frequently Asked Questions
Store in an airtight container in the fridge for up to one week.
Transfer the marinara sauce to an airtight container or a reusable freezer bag. Freeze it for up to three months.
Yes! There's no gluten in this marinara sauce.
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📖 Recipe
San Marzano Tomato Sauce
Ingredients
- 3 14 ounce cans San Marzano tomatoes
- 4 tablespoons olive oil
- 6 garlic cloves minced
- 1 onion finely diced
- 1 cup fresh basil finely chopped
- salt and pepper
Instructions
- Heat the olive oil in a large pot over medium low heat. Saute the onion until it's soft and translucent, about 5 minutes. *see note 1
- Lay the garlic cloves out on a cutting board. Using the flat side of a knife, with the blade facing away from you, smash the garlic cloves. Remove the peels and chop the garlic finely.
- Add the garlic to the pot with the onion and saute for 30 seconds.
- Add the San Marzano tomatoes to the pot, breaking them up with the back of a spoon. Season with salt and pepper and simmer the sauce for 25 minutes. If you want a thicker sauce for pizza, you will need to simmer the sauce for longer.
- Add the fresh basil during the last 5 minutes of cooking.
- Taste the sauce and adjust the seasonings, adding more salt and pepper as desired.
Notes
- Whenever cooking acidic foods (such as tomatoes), choose a non reactive pan. Stainless steel, enamel or a non stick pan will work well. I like to use an enamel coated cast iron Dutch oven.
- San Marzano tomatoes are prized for being low in acid. However, if you taste the sauce and find that it is still to acidic for your taste, add a tablespoon of sugar or maple syrup.
- Store in an airtight container in the fridge for up to one week.
Matt
Do you have a version using fresh San Marzano's?
Keri Bevan
Hi Matt, If you want to use fresh San Marzano tomatoes, you can substitue 6 San Marzano tomatoes for the canned tomatoes I use in the recipe. You'll need to blanche the tomatoes to remove their skins. Reduce the 4 tablespoons of olive oil that I've used in the recipe to 2 tablespoons.
Heat the 2 tablespoons of olive oil in a pan over medium heat.
Add the minced garlic and diced onion. Sauté until the onion becomes translucent and the garlic is fragrant.
Add the chopped fresh tomatoes and cook for about 10-15 minutes until they break down and release their juices. You can mash them slightly with a spoon as they cook.
Proceed with the rest of the original recipe by adding the basil, salt, and pepper. Simmer the sauce for an additional 10 minutes or until it reaches your desired consistency.
Hope that helps!
Shelby
This tomato sauce has the most perfect flavor but such minimal ingredients! It's delicious just over noodles or as a full spaghetti type meal.
Keri Bevan
Isn't is the simplest, most satisfying sauc:) Thanks souch for your feedback!
Gina
Nothing compares to San Marzano tomatoes, I always look for them when buying in the store. Delicious sauce recipe and super simple to make!
Keri Bevan
Hi Gina, I couldn't agree more. There totally worth spending that little bit more.
Kate
Our tomato sauce turned out so flavorful! I made a huge batch and will be using up the rest to make some pasta for the kids. Thank you very much!
Keri Bevan
Hi Kate, You're welcome, I'm glad you liked the San Marzano tomato sauce.x
Karen Kelly
I'll never pay for jarred sauce again. This was so easy and I made a double batch so we have extra in the freezer!
Keri Bevan
Hi Karen, Thanks so much for your feedback. Happy to hear you liked it!
Sara
Just made a double batch! Used some for pizza, refrigerated the rest of that batch, and then froze the rest. Sooo good on our pizza!!
Keri Bevan
Hi Sara, it does make an amazing pizza sauce!
Melissa
Wow this looks like such a simple and delicious recipe. Definitely adding it to my meal plan for the coming week!
Keri Bevan
Hi Melissa, I hope you enjoy it!
JC
There’s nothing like a San Marzano. Fabulous! Thanks for the recipe!
megane
My favorite tomatoes in my favorite sauce. Easy and delicious. Thanks for a great recipe
Keri Bevan
Agreed! Thanks so much for taking the time to leave your comment. x
Andrea
this tomato sauce turned out so good! it worked perfectly with my pasta dish. so yummy!
Addison
Absolutely the best for pizza and spaghetti! Homemade is way better than store bought.
Keri Bevan
Hi Addison, I couldn't agree more!
Nancy
Never have to buy canned tomatoes sauce again. This is perfect for pizza and pastas
Keri Bevan
They're definitely the best! Glad you liked the recipe.x
Kathleen
This San Marzano sauce looks and sounds marvelous. It's a perfect sauce for my homemade pasta. Looking forward to trying it.
Keri Bevan
Hi Kathleen, I hope you like it. Let me know!x
Jess
No need to ever buy a jar of tomato sauce again. This is way better!
Keri Bevan
Exactly! Thank you for your feedback:)
Juliette
This san marzano sauce really is delicious. What a great idea for meal prep!
Keri Bevan
You're right. This is the perfect meal prep recipe. Very freezer friendly.
Tayler
I've made this sauce twice now and both times it was perfection! It's our go to sauce recipe from now on!
Keri Bevan
Glad to hear it. Once you taste San Marzanos, you never go back to typical canned tomatoes. x
Tara
Robust with flavor, this sauce is absolutely delicious! Will definitely make this again.
Nora
Tried your recipe and I have to agree, the tomatoes make it! Absolutely delicious! The best tomato sauce I have ever tasted!
Keri Bevan
Aren't they amazing? So glad you tried it!
Lily
This sauce tastes fantastic
Keri Bevan
Thank you, Lily!