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 tomato sauce (also known in Italian as “Pomodoro sauce”) is quite unique 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, and developed in flavor, and 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!
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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 and oregano.
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 D.O.P.-certified tomatoes – usually visible on the front or the back of the can. This is a protective seal that guarantees authenticity.
Brands we like to use that are D.O.P. certified: if you’re looking for a quality-certified brand, we recommend Sclafani, Rega, and Pastene.
Brands we like to use that are quality, but not D.O.P.-certified: If you do not care for using a D.O.P.-certified brand of tomatoes, be sure to at least use a tomato that is a product of Italy! The brands we like are Cento and Dellalo.
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 quality 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. I grew up with my mom always using Cento, but I also love using D.O.P-certified brands and preferably organic tomatoes. Be sure that whatever tomato you do use, is a product of Italy to ensure its top quality!
- Use Amore Sun-Dried Tomato Paste: Rather than using regular tomato paste as a thickener, my family loves to use this sun-dried tomato paste for a richer taste. If you do not have this available to you, no problem, swap it for regular tomato paste!
- The best herbs for tomato sauce – traditional Italian tomato sauce always calls for fresh basil or oregano – or a combination of both! Sometimes you’ll see thyme thrown into red sauces too. Using fresh herbs is key for authentic flavor. I do not recommend using dried herbs in a lot of my recipes, especially when it comes to homemade tomato sauce.
- 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.
- Achieve rich flavor by using lots of garlic! As a born and raised garlic lover, I encourage you not to 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”- but wonderfully balanced and rich.
Make Your Sauce Smooth in Seconds
Our favorite hand-held blender
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.
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How to Avoid an Acidic Sauce
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 the carrot once the sauce is finished.
Use a stainless steel pot: whenever making tomato sauce, it’s important to choose the right pot. My top recommendations for sauce are stainless steel. Other pots such as non-stick or cast iron can cause the acid in the tomatoes to mix with the metal and result in an unpleasant metallic taste.
Frequently Asked Questions
Can I add meatballs to cook with the sauce? Of course! We love cooking our Italian meatballs with this sauce. If the meatballs are about 2 inches in size, after being browned in a pan or baked, you can add them to the sauce to cook for the last 60-30 minutes. If they’re much bigger, you can let them simmer for 2 hours in the sauce. Stir the sauce gently to prevent breaking the meatballs, and make sure you are using a large enough pot!
Can this sauce be made with fresh tomatoes? Yes! We love to make tomato sauce with fresh garden tomatoes. Use our fresh tomato sauce recipe for this process! This recipe will actually take less time to make, but the flavor is equally as delicious.
Can I make this in a slow cooker? Of course! I recommend first sauteing the garlic in a pan. Then add the garlic to a slow cooker with the rest of the sauce ingredients, and set it on LOW for 5 hours. Stir a few times throughout the cooking process. Add the herbs at the end.
Why does this recipe call for no onions? This was the way my mom taught me how to make tomato sauce, just with garlic as the aromatic. A lot of traditional tomato sauce recipes only call for garlic, so it’s not that uncommon to see onions not included. But we have tried it with onion and it’s delicious too! If you would like to add onion, dice it small and saute the onion (before the garlic) for about 3 minutes. Then add the garlic!
Do I need to chop the tomatoes before adding them to the sauce? Only if you want the sauce to be very smooth, with no texture/chunks of tomatoes. San Marzano tomatoes are so tender that they will naturally break down as they cook, especially in this recipe since it calls for a longer simmering time. So no, they do not need to be chopped before cooking!
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
The best way to serve this tomato sauce is with your favorite Italian dishes! Some of our favorites are…
Lasagna! We love layering this sauce in our vegetable lasagna, spinach lasagna roll-ups, and Italian sausage lasagna! For a healthier take on lasagna, we also love making our zucchini lasagna or eggplant lasagna too.
Baked pasta! This sauce is always the perfect addition to our baked ziti or baked rigatoni! And we can’t forget our baked cauliflower ziti too.
Meatballs! Make my family’s Italian meatballs with this sauce, or try it with our vegetarian zucchini meatballs or eggplant meatballs – so yummy!
Eggplant & Chicken Parmesan! My mom has always made this sauce with her famous chicken parmesan. And I love to serve it with this classic eggplant parmesan!
Rollatini! We love making zucchini rollatini or eggplant rollatini with this sauce as well.
Pasta noodles! You can also keep it really simple, and serve this red sauce with your favorite Italian noodles such as penne, rigatoni, fusilli, spaghetti, or shells! And whatever you do serve this sauce with, don’t forget to add crusty bread on the side for dipping. 😉
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.
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!
San Marzano Tomato Sauce
Ingredients
- 8 cloves minced garlic
- 2 tbsp extra-virgin olive oil
- 4-5 28oz cans San Marzano Peeled Tomatoes (with juices)
- 2-3 tbsp amore sun-dried tomato paste (or use regular 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)
Instructions
- Cook garlic: In a large stainless steel pot on LOW-MEDIUM heat sauté garlic in olive oil for 30-60 seconds. Stir constantly to keep garlic from burning.
- Add tomatoes and simmer: pour canned tomatoes with juices in with the garlic. Add tomato paste, salt, and black pepper. Mix ingredients together, partially cover with lid – but not completely, and simmer on LOW heat for 3+ hours. Stir every so often to avoid burning. Note: if using a parmesan rind, add it in this step and let it simmer with sauce until finished. Remove and discard rind when ready to serve.
- For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.
- Add herbs: when sauce is finished, mix in chopped fresh herbs. Season with additional salt & black pepper if needed and serve!
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!!
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 🙂
Did you have any issues canning this? I assume you water bathed it?
Hi Heather, yes typically canning tomato sauce would be to bath it in water. I’ve not personally canned this sauce, but I know many readers have had success doing it! 🙂
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!!
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.
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. 🙂
So easy and so delicious! I will never by pre-made sauce again!
My wife make the red gravy. She starts her sauce at 0700 am and goes all day until 5:30pm. So good now my daughter sells it on her food truck with her meat ball sandwichs
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!
Is this cannable?
yes!
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.
Delicous! The pic of it looks like it has meat in the sauce..?
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 have frozen San marzono tomatoes from our garden. How many for a batch like your recipe.
Hi Janice, you can use my fresh tomato sauce recipe for that! The recipe is the same. 🙂
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!
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 🙂
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.
Sounds delicious, I am going to try it. Could I make this in my crockpot?
Absolutely! Just saute the garlic in a pan, then add it to the crockpot with the ingredients. Hope you enjoy it!
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!