San Marzano Tomato Sauce {Family Recipe}
A famous family recipe – San Marzano Tomato Sauce also known as “Italian gravy”. This luscious red sauce is simmered for several hours to develop the most rich and hearty taste. Fresh herbs, authentic Italian flavors, and the most inviting aroma. Easily the best tomato sauce I’ve ever had!
From my family to yours.
This Italian gravy recipe is quite special because it was the very first recipe my mom ever taught me how to make. It was the very beginning of my love for food. For years this sauce has brought my loud, bold, and very loving family together and has been a part of many memorable family dinners.
When you make this homemade pasta sauce you will find the results are luscious, rich, developed in flavor, and is the perfect sauce to compliment your favorite Italian dishes. Although tomato sauce is quite simple, using quality ingredients matters, and letting your sauce cook low and slow for hours will give you the most thick and savory sauce you’ve ever had.
First steps for making this sauce – put some Frank Sinatra on, grab a glass of vino, and enjoy the cozy aroma of simmering garlic & tomatoes and the authentic flavors of this incredible Italian tomato sauce. From my family to yours..
Why are San Marzano tomatoes the best?
San Marzano tomatoes are not just a staple in my family’s famous recipe, but are considered to be the best tomatoes in the world to use in sauces. These tomatoes are set apart from others because of their rich flavor and low acidity. They are also known to have a thicker consistency compared to other canned plum tomatoes.
How to Make San Marzano Tomato Sauce
- Saute garlic in olive oil: Saute your minced garlic for 30 to 60 seconds on medium heat – constantly stirring. Using tons of garlic in this recipe will give your tomato sauce the foundation of it’s flavor.
- Add Tomatoes – cook low and slow: The key to a good tomato sauce is cooking it for up to 4-6 hours. This allows the sauce to thicken, flavors to richen and develop, and acidity to balance.
- Add herbs at very end: Cooking herbs in the sauce for hours can actually result in bitter flavor. For a fresh, vibrant herb flavor add at the very end when sauce is finished for best results.
Special Cooking Tips
- Use San Marzano Peeled Tomatoes: to make a perfect tomato sauce you need San Marzanos. These tomatoes give your sauce a thicker consistency, and are sweeter, richer, and less acidic in flavor.
- Use Amore Sun-Dried Tomato Paste: Rather than using normal tomato paste, my family loves to use this sun-dried tomato paste for it’s thickening factor and extra added depth of flavor.
- Add a Parmesan cheese rind: When you purchase a block of parmesan cheese – save/freeze your cheese rind for recipes like this! It’s a unique ingredient that instantly adds flavor. The rind won’t melt (though it will get soft); it will just sit in your sauce or soup and infuse it with extra umami and savor.
Our favorite hand-held blender
Make Your Sauce Smooth in Seconds
I love a sauce with texture – but if you prefer a smooth sauce consistency we love using this hand-held immersion blender to make this happen in seconds! It's much safer than transferring hot sauce to a blender and is the easiest tool to use. The blender is one of my moms favorite kitchen tools! It's great for creaming sauces, soups, and hot drinks.
Tips for Storing Leftovers & Freezing
Store & keep fresh: Let sauce cool to room temperature then store in an airtight container or glass jars. Chill in refrigerator for up to 5-7 days.
How to freeze: First, let the sauce cool to room temperature – then store in an airtight container or ziplock freezer bag. Freeze for up to 3 to 4 months.
Our Favorite Ways to Serve it Up:
- Noodles: such as spaghetti, rigatoni, orecchiette, rotini or penne.
- I love using this sauce in stuffed shells, lasagna, chicken parmesan, or eggplant parmesan. (See recipes linked below)
- Vegetable noodles: Make a healthier version of pasta with noodles from veggies by using zucchini, sweet potato, or butternut squash noodles.
I hope you love this homemade tomato sauce just as much as we do! It’s a staple for complimenting my favorite Italian recipes – especially around the holidays.
Serve with your favorite crusty french bread for perfection!
If you’re looking for a red sauce made with fresh tomatoes – you’ll love our Fresh Tomato Sauce recipe!
Italian Recipes to Make with This Sauce
- Authentic Italian Chicken Parmigiana
- Baked Eggplant Rollatini
- Sweet & Spicy Italian Sausage Lasagna
- Easy Zucchini Lasagna
- Cheesy Rotini Pasta with Roasted Vegetables
- Easy Baked Ziti
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San Marzano Tomato Sauce
A famous family recipe – San Marzano Tomato Sauce. A luscious red sauce simmered for several hours to develop the most rich and hearty tomato sauce. Fresh herbs, authentic Italian flavors, and the most inviting aroma. Easily the best tomato sauce I’ve ever had! From my family to yours.
Ingredients
- 8 cloves minced garlic
- 2 tbsp extra-virgin olive oil
- 4-5 28oz cans San Marzano Peeled Tomatoes
- 2 tbsp amore sun-dried tomato paste
- 1/2 tsp (each) salt & black pepper
- 3 Tbsp fresh basil (for dried basil – 1 Tbsp)
- 2 Tbsp fresh oregano (for dried oregano – 2 tsp)
- 1 Tbsp fresh thyme (for dried thyme – 1 tsp)
Instructions
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In a large pot on medium heat saute garlic in olive oil for 30-60 seconds – constantly stir. Garlic can burn very easily in this process.
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Add San Marzano tomatoes to garlic. Add tomato paste, salt & pepper. Mix, and cover on low heat for 4-6 hours. Stir occasionally to avoid burning.
The whole tomatoes will break down as they cook and result in a thicker, chunkier sauce. If you prefer a smooth sauce you can use a hand-puree tool or transfer to a high-powdered blender.
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When sauce is finished mix in fresh herbs. Serve with your favorite pasta, lasagna, or chicken parmesan.
Recipe Video
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Tools Used To Make This Recipe
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I cannot wait to try this!
This was absolutely delicious!! Served with pasta. Will make again for sure!
so glad you enjoyed it! <3
This is such a gorgeous sauce! Definitely pinning and will try.
So I’m a sauce neophyte. I filed the directions but it came out a little watery. What would you do to thicken it up? More tomato paste?
Hi jon! Simmering always naturally thickens the sauce. But if for some reason it doesn’t thicken, add more tomato pasta as needed. Hope this helps!
I love San Marzano tomatoes and this recipe is perfect for them….an awesome, robust flavor is revealed via longer cooking time. Thanks for sharing recipe!
Thanks so much! That longer cooking time is key for sure ? glad you enjoyed it.
Recipe says 5 cans San Marzanos. Does this mean five 28 oz cans?
Yes! Sorry I didn’t add that detail. 28 oz cans! You can also do just 3 cans if you want to do a smaller batch. 🙂 hope you enjoy it!
great recipe…couldn’t find sun dried paste. so added sun dried to paste. Gravy came out great….made lasagna with sauce got several compliments. sauce tasted even better the next day
So glad it worked out for you! And I couldn’t agree more – it really is even better the next day.
I enjoyed reading your recipe. Would to learn more. My question is I don’t feel 2 tablespoon s of olive oil is enough for all those tomatoes is enough. Help me to understand I’m always willing to mzke a better saue.
Hi Rose,
the 2 tbsp of olive oil is just to saute the garlic. So you don’t need a ton of olive oil for that 🙂
This sauce looks amazing. Will have to try.
Let me know how you like it, Linda!
My question is about the Sans Marzano’s tomatoes. Is there a certain brand can name that the tomatoes come in? Like Centos? I’m gearing up for a small dinner party. Making sauce for spaghetti and I do t want to hear from my husband, “not like moms sauce” he hates runny sauce.
I made your family’s sauce and it was wonderful! Everyone loved it. We used it on homemade pizzas, tortellini, Italian sausage. I’m going to make another batch and jar them. I’m even thinking what a nice Xmas present it would make with some spaghetti and a bottle of wine. Thank you for sharing it.
So glad to hear, Laura! Means so much to her you all enjoyed it. 🙂 And you’re right – It’s a great recipe to jar and give as a gift!!
Could you use a slow cooker instead of stovetop?
Hi Cathy, I’ve never used a slow cooker for this recipe. But I don’t see why it couldn’t work. You would need to saute the garlic then add that to the slow cooker, but I believe you could use it in a slow cooker. Let me know if you try it!
I am cooking your recipe now. I intend on adding ground beef to it.
I did add a few hot pepper flakes and I grated a bit of fresh nutmeg.
Thank you for sharing.
Hope you enjoyed it!
Delicious!! Cooked for 4 hours and the flavor was amazing!
So happy to hear you enjoyed it 🙂 Thanks, Gabby!
Would love to make this recipe but would like to use the San marzanos from my garden. Is there a recipe for this using fresh tomatoes? Or do I just peel and cook down and then use this recipe?
I haven’t used fresh tomatoes. But I’d recommend cooking them with maybe 1-2 additional tbsp of tomato paste to really help them thicken. Make sure to let it cook for the 3-5 hours. Let me know if that works!
I made this recipe with fresh San Marzanos from my garden and it turned out terrific! Didn’t add the additional tomato paste and it was spectacular. Love this recipe!
so happy to hear it worked with fresh San Marzanos. Glad you loved the sauce as well 🙂
Alison, did you ever make this recipe using your San Marzano tomatoes from your garden? Im looking to do the same, but I’m interested in finding out how you did this.
love this sauce – 🙂
If I wanted to transfer to a blender to make a thinner sauce, do I transfer it before it starts cooking or after while the garlic is mixed in.
So you aren’t dealing with blending hot tomato sauce, it would be better to blend the tomatoes before you cook them in the pot. So after you saute your garlic you can add the blended tomatoes!
Delicious! I made this for my grandma’s birthday and she loved it. San marzano are known for not causing heart burn as well. Do you think this would be a good base for Bolognese?
Thanks Matthew! So glad you liked it. 🙂 I didn’t know that about San Marzano’s so that’s great! And absolutely! I’ve used it many times for a Bolognese.
Hi,
If I use dried thyme and oregano about how many teaspoons should I put?
Hi Chris, For fresh herbs I measure in tablespoons rather than tsp. So for dried herbs – 1 tsp of thyme, 2 tsp of oregano. Thanks for asking!
Im not really sure what a cheese rind is? Can u pour some parmesan cheese from a can in or where do u find the rind?
Sorry for the confusion Sandy. The cheese rind comes with a block of parmesan cheese, it is usually the end peace that wraps around the cheese when aging. You can freeze it and save it for soups and sauces like this one 🙂
I made a batch this past weekend and used some tonight for spaghetti. I added in ground beef and mushrooms. It was wonderful!!! My family loved it, there was barely any left in the bottom of the pot. I’m also hoping that it doesn’t give my husband heartburn. So far, so good! He hasn’t complained yet, in fact he went back for seconds, which he normally doesn’t do with red sauces. Thanks so much for a great recipe!
Yay! Thank you, Kalley! So happy to hear this. The great thing about San Marzano’s is they’re lower in acidity so that should help people who struggle with heartburn. 🙂
Hi how long could I keep the sauce in an air tight jar for in the fridge?
4-5 days for fridge or you can freeze. 🙂
Hi
I’m in the process of making your sauce but in your blog you talk about using the rind but you don’t show it in the video and it’s not on your ingredient list, do you use it in your sauce or are you saying a nice little twist is to add the rind and cook it with your sauce?
Hi Cheryl! So the cheese rind is something I suggest as optional – just because I know not at lot of people may have parmesan cheese rinds lying around. 🙂 It’s an excellent way to elevate your sauce – but isn’t necessary!
I’m interested to try this! How much does this recipe make?
It’s about 12-14 cups of sauce. This is a big batch (5 cans) if I want to do a small batch I do 3 cans of tomatoes.
Hmm, above it says 8 servings, but here you say 12-14 cups. I was planning to use this recipe for your lasagna recipe, but want to make sure of the nutrition info. Help a girl out? 🙂
I’m excited to try this sauce based on all the comments below. If I don’t want chunks of tomatoes in my sauce can I use crushed tomatoes instead? Or should I just mash the whole tomatoes?
I would recommend using the san marzano’s and then pureeing with a hand blender or just transferring the sauce to a blender. 🙂 I’ve had this sauce using crushed tomatoes and it just isn’t the same.
Thanks for the recipe, can’t wait to try this! Just a quick question, if I use dried herbs should I add them earlier on in the recipe or would they still go in at the end?
Dried or fresh, I always add at the end to avoid a bitterness that sometimes happens when herbs are cooked the whole time. 🙂 Hope you enjoy it!
its true i made the sauce with san marzano tomaoes and found it to be the most tamatoe sauce ever its worth the little extra cost
I agree! You can see and taste the difference when you don’t use San Marzano’s. Other brands are less expensive than Cento too. 🙂
Made this in crockpot and is amazing!!! Thank you for sharing this wonderful recipe!!!
Yay! Thank you, Sherri 🙂 So happy you loved it!
How long did you cook in crockpot… and did you cook on low or high heat?
I’d recommend 3-5 hours on LOW.
I am hosting a party for 26 people, the recipe serves 8. Please advise.
Hi Steve, It depends on portion sizes – my recipe says it serves 8 but they are big portions each so it could squeeze to 10. I would say at least 12 28oz cans of tomatoes for 26 people. Double the amount of garlic, tomato paste, and the herbs. I also like to mention that you do not HAVE to use Cento brand – there are other brands of canned San Marzano tomatoes that are more affordable, especially when making a bigger serving. Hope this helps!!
I’m planning to can this recipe, so should I leave out the herbs at the end until I open the jar to use?
Nope, just add them when the sauce is finished cooking. Storing the sauce with the herbs is completely fine 🙂
Found the recipe last week and finally taking the time to make it. The sauce is simmering now; two hours remaining. However,, it looks sooooo good that we’ve sampled it already!
I’m so happy to hear! There is nothing better than this sauce simmering and developing that rich flavor. Enjoy!!
This is almost identical to the one I make! There truly is nothing quite like it.
If I want to add ground beef, should I add it in right away?
I would cook the sauce, then brown the beef in a separate pan and let cook with the sauce for the last 30 minutes.
Bethany, it’s really awesome! This will quickly become a favorite in our house!
I want to make this sauce, if I make it with 2 or 3 cans do I just half rest of the ingredients? Thank you in advance!
You can keep the amount of olive oil and tomato paste. But garlic and herbs could be split in half 🙂
Can’t wait to try. What about onions?? They seem to be in all other good sauce recipes?
It’s definitely common to add onions and you certainly can add them, but my family has never used them in sauce. 🙂
I always make this sauce & love it for just about anything! Pasta and pizza, I will add some brown sugar to cut any acidity or lemon
I’m so glad to hear! I’ve yet to try this recipe on pizza. 🙂
Sounds delicious. Where can I find a more sun-dried tomato paste?
It should be available at your local grocery store! If not, regular tomato paste works just fine.
Hey, the sauce looks amazing, I just need some clarity, The measurements that you write down look different from the amount shown in the video above. i.e, in the video it shows 2 cans of tomatoes and it looks like a lot more than 2 tbls of paste, but it does look like 8 garlic cloves were included. I’m just a tad confused here. please help me understand. 🙂 much respect. -A fellow food lover
A very valid question! To clarify, I had to make a smaller batch for the video so I didnt use the full 5 cans (I used 3 but didn’t show it full in the video) – the video is to just show how to make it. Adjust measurements as needed 🙂 Sorry for the confusion!
Made this wonderful sauce!!! Best ever will make again! Thank you for sharing
So glad to hear you enjoyed it! 🙂
This sounds delicious! Do you think this recipe could be made using a slow cooker on low heat for 4-6 hours?
Absolutely! I’ve had some other readers use a slow cooker to make this recipe as well. 🙂
Was wondering if you drain the cans of tomatoes, or add the juice as well….
You’ll want to add the tomatoes and the juices 🙂
I am very much looking forward to making this recipe. I love san marzano tomatoes! Do you think the flavor is better with fresh herbs or dried? Can you even tell a difference? If I’m planning to freeze the majority, do you think it’s better to do dried herbs instead of fresh? Thank you!
You can go either direction! Nothing really beats fresh herb flavor – but it’s completely up to you. I’ve used dried when I don’t have fresh herbs and it still tastes amazing 🙂
This recipe was the best sauce we ever made
Thank you, Betty! So happy to hear that 🙂
Can I substitute strained tomatoes for can tomatoes.
I recommend using the juices because that helps with the base of the sauce.
Bethany, I couldn’t find the sun-dried tomato paste. I bought sun-dried tomatoes. Can I chop these up really fine and add to regular tomato paste, just to add the sun-dried flavor? Or would you just use regular tomato pastes?
Hi Mickey! I’ve never used whole sun-dried tomatoes in this recipe but you definitely could try! I would use regular tomato paste in replacement of the sun-dried tomato paste 🙂 Hope that helps!
Just a quick question. San Marzano DOT approved tomatoes from Italy aren’t allowed to be peeled. So the ones that are are not authentic to Italy. Usually American or South America. I wasn’t sure if that mattered and if your family recipe was Italian or just American Italian. I just see the presence on San Marzan and only use them when they are basically just possibly higher end plum tomatoes for the US. DOT approved by the Italian government are specific to one area, highly scrutinized before they are even allowed to be canned. Sorry, not tying to sound strange, I’m just wondering if not authentic San peeled tomatoes are Better than DOT approved authentic San tomatoes with skin?
FFS who cares? It’s a recipe, make it or not.
So good! I cooked this tonight. My favorite spaghetti tomato sauce now. The family wanted seconds 👍. I put cooked meatballs in the sauce at the end. I don’t want to use store tomato jars anymore. San Marzano canned tomatoes are the best! I took your suggestion and added the Parm rind, it really helped give it that extra delicious flavor. Yumm!!
So so happy to hear it! Thanks for sharing, Dori! 🙂
I have fresh San Marzano tomatoes. Recipe for fresh San Marzano tomatoes.
I have searched and searched for a unique recipe to set my sauce out from the Italian family I married into and this is definitely it! Sun dried tomatoes and Parm rind are genius!
You made my day! I’m so very happy that you found this recipe. It’s close to my heart. Always brings me joy hearing people love it! <3
I made this today. Simmered for 6 hours. Truly delicious. Thank you. I added more basil than you suggested but, hey, why not? It’s basil. The parmesan rind just melted into the sauce.
I couldn’t agree more! I could never put too much basil in an Italian recipe. 😉 So happy you enjoyed it!
Do you put in the dried herbs last like the fresh ones?
yes, all herbs go in at the end 🙂
I’m going to attempt this sauce tonight ! Any tips on storing ? Thanks!
I usually store it in glass container in the fridge for 3-5 days or freeze in a sealed container. 🙂
if we wanted a smoother sauce, would it be okay to grind the tomatoes before we cook and simmer them? doing it at the end when it’s hot creates a vacuum in my blender making it super difficult to remove the cap from the blender.
absolutely! You can totally do that before cooking the sauce.
Have you ever done this with fresh tomatoes instead of canned? I am growing San Marzano tomatoes, but I know fresh & canned are two different things.
Can this sauce be frozen? Thanks.
I have it in my freezer as we speak. 🙂 Just let it cool to room temperature and store in a sealed container for freezing.
Best sauce recipe I’ve tried so far! So much flavor. I had never made sauce with whole tomatoes before (always used diced), but, these cook time on this recipe really allows them to cook down which is key. I added a splash of red wine and it was amazing ?
It is surprising how much the whole plum tomatoes break down while cooking. SO happy to hear you loved it 🙂
This sauce is so delicious! It’s my new go-to! I make a big batch and freeze it in containers. My husband even said this was the best sauce he’s ever had.
Thanks so much for sharing this recipe!
I’m so so happy to hear that! 🙂
I plan on making this tomorrow. When do you put the rind in? Is it best to put in when it begins to simmer? Thanks!
Yes! Once you start simmering the sauce you can drop it in. 🙂 Hope you enjoy it!
Would you cook Meatballs and Sausage right in the sauce?
I would first sear meatballs (as a recipe would call for) as well as sausage in a pan first. Then simmer in sauce for the last hour or two.
Definitely going to make.
I only have 2, 28oz cans of San Marzano tomatoes. I also suck at math and shiznit. I have all of the the ingredients, but this mug doesn’t know how much of each to put in, cuz.
Can I use a crockpot instead?
yes! I’ve had other readers have success with using a crockpot/slow cooker for this recipe. I’d recommend 3-5 hours on LOW.
How much can tomato paste would I use. I can’t find the sun dried paste you refer to.
It would be the same amount!
WOw!!!, amazing, this is exactly what i always to do
I like to use a combination of whole and crushed tomatoes. If I don’t put sausage in my ssuce I use 1/2 teaspoon of crush fennel seed.
Totally agree! I use a combination of those as well when I don’t have all whole tomatoes 🙂
I have several recipes that call for tomato sauce, totaling 96 oz. How many cans of Marzano peeled tomatoes should I purchase? If I buy (5) 28 oz. cans of Marzano peeled tomatoes, how many ounces of tomato sauce will that make?
Hi Gale! If you used 5 cans that were 28 oz you would have more than enough. It’d be about 140 oz – hope that helps 🙂
Does this recipe really call for 5(28oz) cans of tomatoes? That seems like a lot for 8 servings. I really want to make this for my family this weekend. Thank you!
The sauce cooks down over the several hours it needs to simmer. My family also uses a LOT of sauce per serving – so I stick to the safe side and shoot low on servings. But it can certainly serve more than 8 🙂
I made this sauce, it’s incredible. Impaired with a Fabio Fibrianis(?) sauce and received lots of compliments. So good.
So happy to hear you enjoyed it! 🙂
You describe San Marxano tomatoes as amazing after being grown in Italian volcanic soil, and then link to Californian-grown tomatoes…
Both tomato products I use and have linked are tomatoes grown in Italy.
I used progresso in the past. But then I found this brand especially the San marzano which is especially sweet. Excellent, excellent tomato sauce every time. I always start with Browning onions and garlic first and then adding the sauce. I also put the whole tomatoes from the can into a blender and blend it up before adding it into the garlic and onion.
I’m a bit ambivalent about this recipe. I made it and it was very tasty but it lacked a certain “punch” of other recipes. My first thoughts were that it had a rather flat or thin taste, very tomatoey but flat. It seem conspicuously missing a “punch”, whether that be a little bit of hot pepper or even a shot of sugar. I will say that it was very spare on spices compared to what I’m used to (family recipe) with no bay leaves, or even onions. I plan to try it again with a few modifications, maybe just the sugar.
Hi dave! This is just a simple tomato sauce – a LOT of flavor develops the longer you simmer it and a generous pinch of salt always helps. Although I don’t add sugar to my sauces you are free to try that out!
If you like spicy – definitely add red pepper! That is more along the lines of arrabbiata sauce rather than classic tomato sauce. 🙂 Hope this helps!
This is the best pasta sauce I have ever made. Since my husband and I are garlic addicts, I actually used 6 garlic cloves. After simmering for 4 hours, our kitchen smelled so good, I could hardly stand it! This will be the only pasta sauce I will make from now on! Thanks for sharing this scrumptious recipe.
What a compliment. Thank you, Judy! I love garlic as well and think the more the merrier in sauce. So happy you loved it!
Hey Bethany,
Can’t wait to try this!
Did you place the rind into the sauce the whole time?
I did yes! 🙂
Made two recipes side by side exactly as written, except I used regular tomato paste. One using authentic San Marzano canned tomatoes, one using grocery store brand canned stewed Italian tomatoes. Both smelled wonderful, but the San Marzano sauce was much brighter red and tasted much more fresh and clean (although a bit bland for our taste). The stewed tomato sauce was decent but tasted tinny and reminded me of cheap store-bought sauce (but slightly more seasoned).
I will continue to use this recipe with only San Marzanos, but will definitely add more salt and or seasoning and will try the sun dried tomato paste if I can find it. Even when I combined with ground beef/ a little seasoning for spaghetti, it still needed a little extra something to give more flavor.
Thank you for sharing.
This is a great recipe for people on a diet which allows for a shortcut to fresh clean eating! I really thought for me to make my own gluten free pasta sauce without added sugar, I would need to follow several steps but with the Ceto tomatoes, it was effortless. This sauce was amazing, even better than I expected. Best sauce I’ve ever had. I added lean ground turkey over gluten free pasta. Thanks for the recipe!
Thank you so much Rebecca! Ground turkey sounds like a delicious addition 🙂
Can you can this sauce?
I haven’t, but many readers have jarred it. It should work well canned!
Tried to send this to my son who is trying to learn to cook but he’s not on Facebook twitter neither am I. Why do you not include e-mail.?
Hi Jane, sharing our recipes is simple. You can copy the link and share on any platform – including e-mail. Hope that helps!
When do you add the Parmesan Rind you mention in the notes ?
You add it while the sauce is simmering (from beginning to end). 🙂
Its an amazing recipe I will try this because this my favorite. Thanks for sharing this recipe.
This is the only “gravy” tomato sauce that we use. Very, very good. Love garlic, so I usually use more.
Thank you so much, Olga! I’m so so happy to hear that. The more garlic the better!
Hi, I have a question. Did you add water to your sauce/slosh the tomato cans? Why or why not?
We made it today and loved it!
We served it with angel hair pasta and baked rosemary chicken.
yay! Sounds absolutely delicious. Thank you for sharing, Phyllis! 🙂
Hi Bethany Kramer,
I hope you are doing very well today with your great cooking skills and Italian recipes.
I am 45%I Italian-Australian living in Gold Coast Qld , Australia. I am very much interested to taste and learn the original recipes of my Italian heritage .I could not access the real and authentic recipes from here due to our diverse culture.
I would love to hear from you and if you can share some most valued Italian recipes is very much appreciated.
I will try this tomato sauce recipe and I will give you feedback about it.
I am so glad to have seen your recipe post.
Have a lovely and wonderful day.
Thank you and looking forward to hear from you soon.Please keep safe and healthy and your family.
Kind regards,
Joy
Hi joy, Thanks so much for reaching out! You can find all of the Italian recipes here that I’ve shared on the blog. I think you’ll enjoy them 🙂
Thanks for sharing the recipe. I am trying to estimate final volume after letting tomatoes cook down. With 5 can recipes, approximately how much final volume will you have?
When do I add the ground beef?
Brown the beef in a separate pan and add in the last hour or 30 minutes!
Beautiful base for pasta sauce! I only needed one can of tomatoes and added ground turkey, carmelized onions, and wine. It was great over chickpea pasta and I can’t wait to have it again!
Sounds so delicious. Thank you, Drew! 🙂 Really glad you enjoyed it.
Looks like a great recipe. Question: what kind of pot do you recommend? Something lightweight, or more like a dutch oven?
I love using a dutch oven for soups. But, surprisingly, not for sauce! I would recommend a lightweight stainless steel pot 🙂
How much would you say this recipe makes of the final product? Is it a huge amount like gallons or just a few servings? I’m wondering how much the 5 cans of tomatoes break down, 5 cans seems like a lot.
Love your recipe. I cook as well when free.
So glad you enjoyed it!
Absolutely brilliant sauce, best I’ve ever had
Thank you, Tony! So so happy to hear it 🙂
AMAZING
Five cans is quite excessive. If I use three, please adjust seasonings and garlic
It’s a big batch, but 3 cans is an easy fix! You can do 5 cloves of garlic, 2 Tbsp of basil, and cut the other herbs in half.
Can I add meat to this sauce? If I do… when do I add it? Would I cook the meat and then add the tomatoes? I was wanting to do an Italian sausage/ground beef mixture. Would that make it to greasy if I add it in the beginning?
Hey Emily! I would cook the sauce, then towards the last hour of the sauce simmering, brown the beef or sausage in a skillet. Then add it to the sauce for the final 30-60 minutes of its cooking time. Hope this helps 🙂
Hi. I am making this sauce for vegetarian lasagna. Do I chop the tomatoes and spices. Do have a recipe for lasagna?
You can puree the sauce at the end, or chop them ahead of time. I personally put everything in the pot at once and let the whole tomatoes break down naturally. I like it on the “chunkier” side though!
Loved this so much the 1rst time that I quadrupled it and jarred it the 2nd time! Does it still need to be refrigerated if its stored air tight in Mason jars?
You can refrigerate for up to a week, but I would recommend freezing the sauce for the freshest results!
When should I toss the parm rind in?
From start to finish of the simmering process! Then remove it before serving.
I don’t like the thickness of this sauce. What do you recommend? I will run tomatoes thru blende before adding to pot
Yep, you can blend the tomatoes. If you don’t like a thicker sauce I would skip the tomato paste, simmer for less (the more you simmer the more it thickens). So maybe 3 hours so you aren’t reducing all the water content from the tomatoes! Hope this helps!