San Marzano Tomato Sauce {Family Recipe}

My family’s beloved San Marzano Tomato Sauce. This luscious red sauce is simmered for several hours to develop the richest taste. It’s filled with 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 beautifully rich and savory sauce you’ve ever had.

The first steps for making this sauce… put on some Frank Sinatra, grab a glass of vino, and enjoy the sweet aroma of simmering tomatoes & garlic. ‘Cause, that’s amore!

Ingredients Needed

You’ll need just a handful of pantry items and fresh herbs to make this recipe happen. Here’s the full list: canned San Marzano plum tomatoes, garlic cloves, quality tomato paste, olive oil, salt & black pepper, and fresh herbs – basil, oregano, and thyme if desired.

Why are San Marzano tomatoes the best?

San Marzano tomatoes first originated in Naples, Italy. They are not just a staple in my family’s recipes, 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, sweet flavor and lower acidity. They are also known to have a thicker consistency compared to other canned plum tomatoes.

Take an extra step and use DOP-certified tomatoes – usually visible on the front or the back of the can. This is a protective seal that guarantees authenticity.

How to Make San Marzano Tomato Sauce

•  Saute garlic in olive oil: Saute minced garlic for 30 to 60 seconds on low – medium heat – constantly stirring. Using lots of garlic in this recipe will give your tomato sauce the foundation of its flavor.
• Add Tomatoes, paste, and salt & pepper – 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.

• 

• 

• 

• Stir in fresh herbs at the very end: Cooking herbs in the sauce for hours can actually result in a bitter flavor. For a fresh, vibrant herb flavor add them at the very end when the sauce is finished for best results.

Tips for Success

• Use San Marzano Peeled Tomatoes: to make a perfect tomato sauce you need San Marzano. 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 as a thickener, my family loves to use this sun-dried tomato paste for a richer taste.
• 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. Add the rind during the simmering time of the sauce, then use a utensil to carefully remove it before serving.
• Lots of garlic for lots of flavor: I encourage you, as a born and raised garlic-lover, to not shy away from the number of garlic cloves listed. So much flavor in red sauces comes from the aromatics (garlic, onions, etc.). We use lots of garlic in this sauce to create a complex flavor! It will not taste “garlic-y” at all – but wonderfully balanced and rich.

Simple Steps To Avoid an Acidic Sauce

Use quality tomatoes: as stated above, this is the first step to ensure your sauce is less acidic. Use quality San Marzano Italian tomatoes (which are naturally less acidic) for your sauce to be rich and sweet in flavor!

Add a carrot to simmer in the sauce: this is something my mother always did and is very traditional in Italian sauces. The sweetness of the carrot releases its flavor and naturally absorbs any acidic flavors from the tomatoes. How to: remove the stem, peel the carrot skin off, and place the whole carrot into the sauce to simmer. Remove carrot once the sauce is finished.

Use stainless steel: whenever making tomato sauce, it’s important to choose the right pot. My top recommendations for sauce are stainless steel. Any other pot like non-stick or cast iron can cause the acid in the tomatoes to mix with the metal and results in an unpleasant metallic taste.

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 the 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 freezer-friendly ziplock bag. Freeze for up to 3 months.

Our Favorite Ways to Serve it Up:

• Serve it with noodles: such as spaghetti, rigatoni, orecchiette, rotini or penne.
• Baked Italian dishes: I love using this sauce in baked pasta dishes or any baked Italian dish such as vegetable lasagna, chicken parmesan, zucchini lasagna, or eggplant rollatini.
• Vegetable noodles: Make a healthier version of pasta with noodles made from veggies like 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!

Got Pinterest? Pin this recipe to your Pinterest boards!