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.
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.
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!
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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 (with juices)
- 2-3 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)
Instructions
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Cook garlic: In a large pot on LOW-MEDIUM heat sauté garlic in olive oil for 30-60 seconds. Stir constantly to keep garlic from burning.
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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 4+ 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.
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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.
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Add herbs: when sauce is finished, mix in chopped fresh herbs. Season with additional salt & black pepper if needed and serve!
Recipe Video
Did you make this recipe? Share your photos and tag @asimplepalate #asimplepalate.
I have fresh San Marzano tomatoes. Recipe for fresh San Marzano tomatoes.
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! 🙂
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!
Can I substitute strained tomatoes for can tomatoes.
I recommend using the juices because that helps with the base of the sauce.
This recipe was the best sauce we ever made
Thank you, Betty! So happy to hear that 🙂
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 🙂
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 🙂
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. 🙂
Made this wonderful sauce!!! Best ever will make again! Thank you for sharing
So glad to hear you enjoyed it! 🙂
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!
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.
If I want to cook a pork roast in the sauce can I put it all in together so the roast falls apart?
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. 🙂
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 🙂
Bethany, it’s really awesome! This will quickly become a favorite in our house!
Do you have a meatball recipe and when do I add it to the sauce can’t wait to make ur sauce . Thank you!
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.
This is almost identical to the one I make! There truly is nothing quite like it.
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 🙂
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.