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. 

a pot of san marzano tomato sauce with fresh herbs

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!

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.

ingredients for tomato sauce arranged on gray background.

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

  1. 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.
  2. 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.
  1. 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

step 1 get san marzano tomatoes step 2 sun-dried tomato paste

  • 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 normal tomato paste as a thickener, my family loves to use this sun-dried tomato paste for a richer taste.
  • The best herbs for tomato sauce – traditional Italian tomato sauce always calls for fresh basil or oregano – or a combination of both, such as this recipe! Sometimes you’ll see thyme thrown into red sauces too. And if you’d like a little heat, you can add some red pepper flakes too!
  • 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.
Tip
A black and silver hand-immersion blender.

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.

wooden spoon stirring tomato sauce with chopped fresh herbs on top.

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!

a pot of san marzano tomato sauce with fresh herbs

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a pot of san marzano tomato sauce with fresh herbs

San Marzano Tomato Sauce

4.99 from 97 votes

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. 

Servings 10 servings
Prep Time: 5 mins
Cook Time: 4 hrs
Total Time: 4 hrs 5 mins

Course: Main Course, Side Dish
Cuisine: Italian
Tags: homemade tomato sauce, italian sauce, marinara sauce, san marzano tomato sauce
Freezer Friendly: Yes
Calories: 63 kcal
Author: Bethany Kramer

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

  1. 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.

  2. 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.

  3. 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.

  4. Add herbs: when sauce is finished, mix in chopped fresh herbs. Season with additional salt & black pepper if needed and serve!

Recipe Video

Notes

Add a Parmesan 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 parmesan rind with tomatoes and let simmer with sauce – remove rind with tongs before serving. 

Storing & Freezing Instructions

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

Nutrition Facts
San Marzano Tomato Sauce
Amount Per Serving (0 g)
Calories 63 Calories from Fat 32
% Daily Value*
Fat 3.6g6%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0.6mg0%
Sodium 164.7mg7%
Potassium 0mg0%
Carbohydrates 7.7g3%
Fiber 0g0%
Sugar 2.8g3%
Protein 1.7g3%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is the cook and photographer behind A Simple Palate. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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Recipe Rating




366 Comments

  • Avatar for Manuel c Manuel c says:

    Is it ok to use another tomato paste if I can’t find the one you showed as long as it’s double concentrated?

    • Avatar for Bethany Bethany says:

      Hi Manuel! You can absolutely use regular tomato paste. I do all the time, the sundried tomato paste is just a recommendation 🙂

  • Avatar for Tracey Tracey says:

    5 stars
    Delish!thanks for sharing! Very easy to put together! I did add a little sugar and next time maybe I will use dry basil. I feel like the fresh sometimes is overpowering . Nonetheless delicious

  • Avatar for Thomas Thomas says:

    5 stars
    your recipes are very creative but but based on tried and true New England Italian traditons, really excellent

  • Avatar for Robert Robert says:

    Made three times now. Excellent as is, but also a great base to tweek. Thank you for sharing.

  • Avatar for Kelly Kelly says:

    Is it really only 1/2 tsp of salt and pepper for five 28 oz cans of tomatoes or did the serving calculator get it wrong? 😅 Thanks for your help! Can’t wait to try it.

  • Avatar for Dan Hayes Dan Hayes says:

    FINALLY! I told a Lady Friend last night, that I was so tired of reading Recipes with Major Flaws…kinda like a Food Editor who couldn’t Reheat Soup, Copied it and got things out of kilter! It’s clear you LOVE what you do, and the fact someone online Added their Herbs at the Finish, and also kept & used their Parmesan Rinds, Justifies my middle finger being given to those who have called me a Nut-Case! It’s all about the Flavor, and this brings me to a Question. I’ve recently made contact with a Wholesale Group (don’t worry…I checked their Rep for 2 months & had samples sent…OMG!), and have ordered an extra Virgin Olive Oil, infused with White Truffles. Have you ever used a Truffle Infused Oil or Balsamic for that matter in one of your Dishes? To me it seems like a perfect marriage, but that’s what they said about Charles & Di (snicker), also…was thinking about Canning my Sauce. Will the Metal Ball Jar Lids, leave any undesirable Tastes behind?

    Also wanna remind folks to be careful buying San Marzano Tomatoes…do your homework!. An official in Italy estimated that 95% of Tomatoes sold as San Marzano’s in the USA…ARE FAKE…just like the Mafia controlled Olive Oil Importers! Be Careful!

    Dan

    • Avatar for Thomas Thomas says:

      you basically have to know your canned tomatoes. I’ve had fantastic California tomatoes (Bianco, Gold Rush), and tinny, acidic imported San Marzano (San Marzano brand!). Some need to be drained, others are nicely saucy. I’ve bought and tasted them all that I can buy locally.

  • Avatar for Steve Steve says:

    5 stars
    Hello, thank you for sharing. I always wanted to make my own sauce and seeing this finally gave me that push to try it. Came out awesome! Now do you have a family Chicken Parm recipe?

  • Avatar for Lewis Lewis says:

    Quick question earlier you mentioned most sauces flavors come from the garlic and onions. But I noticed there are no onions if I Add them do I do it when I sauté the garlic?

    • Avatar for Bethany Bethany says:

      Hi Lewis! So, I mentioned that a lot of sauces use garlic and onion, but this recipe just uses garlic cloves. If you’d like to add an onion in to saute before the garlic – you can of course do that!

  • Avatar for Barbara Segal Barbara Segal says:

    5 stars
    Loved this tomato sauce (and the way my house smelled)! It is so simple but delicious. I could not find sun dried tomato paste, so I added some sun dried tomatoes and regular tomato paste. I’ve always added sugar to offset acidity, but love the idea of a carrot. Thank you for that tip!

  • Avatar for Susan Susan says:

    5 stars
    I printed this recipe in 2018 and have used it many many times. It is absolutely the best I’ve ever tried and so simple to make. Thank you for this wonderful recipe!

  • Avatar for Diane Lang Diane Lang says:

    Hi Bethany!

    Regarding your San-Marzano Tomato Sauce,  I wanted to know; if I wanted to make a meat sauce, how much ground sausage/ground beef would be a nice amount for one recipe of this sauce?

  • 5 stars
    So easy and so delicious! I will never by pre-made sauce again!

  • Avatar for Lorraine Williams Lorraine Williams says:

    4 stars
    I made your recipe for San Marzano tomato sauce but don’t quite understand the need for cooking such a long time if herbs are not being added until the end. Although the sauce was good, I found I could barely taste the fresh herbs since they’d been added so late in the recipe and I was serving it that night.

  • Avatar for Deb G Deb G says:

    5 stars
    This is a wonderful sauce! I did add a pound of Italian sausage and ground beef to the recipe. It was delicious in the lasagna I made the next day. Thanks for sharing your recipe.

  • Avatar for Elizabeth Elizabeth says:

    Making the sauce now. When can I add meatballs?

    • Avatar for Bethany Bethany says:

      Hi Elizabeth, you can add meatballs within the last hour of cooking. 🙂 Hope you enjoy the sauce!

    • Avatar for Vanessa Vanessa says:

      Hi, I just wanted to mention that I LOVE cooking my meatballs inside the sauce for a really long time, 4-5 hours or so. But you have to make big, baseball size meatballs and sear them before adding to the sauce. Boil sauce first, turn down to simmer and add balls. Simmer for hours, be careful when stirring so you don’t break them. Oh and make sure those balls have PLENTY of garlic, onion and herbs in them lol. They come out sooooo tender and amazing!

  • Avatar for Joanna Joanna says:

    5 stars
    Easy and simple great sauce!

  • Avatar for Christine English Christine English says:

    5 stars
    Holy smokes! This sauce was sooo simple and delicious. I have made many tomato sauces before but have never purchased DOP tomato’s. Wow what a difference I will never buy anything else. I blended my tomatoes first because I was making braciole. Thank you!!

  • Avatar for Jackie Jackie says:

    Hi! I’m excited to try this recipe. If I can’t find Amore sun dried tomato paste, will the cento tomato paste be okay or do I need to add additional ingredients to get the same flavor?

    • Avatar for Bethany Bethany says:

      Hi Jackie! I use the regular Amore tomato paste when I don’t have the sun-dried tomato paste on hand. The sun-dried is not essential! It just adds a nice touch of flavor. 🙂 Hope you enjoy it!

  • Avatar for Chrissy Chrissy says:

    5 stars
    Absolutely my go to sauce, so good!!

  • Avatar for Laura Hastings Laura Hastings says:

    I accidently bought the Sam Marzano tomatoes with basil leaves, should I still use more at the end?

    • Avatar for Bethany Bethany says:

      Hi Laura! You can add the same amount or cut back a little – whichever you prefer! I love lots of basil but I know not everyone does. 🙂

  • Avatar for Anna M Linder Anna M Linder says:

    5 stars
    It’s perfect. Plus, I use it as my base for beef and /or sausage meat sauce and it works amazing!

  • Avatar for Austin Z Austin Z says:

    This sauce turned out amazing, I end up making 12 cans of tomatoes at a time and my kids and close family love this, ive used it with chicken parm, Italian sausage and meatballs, lasagna. It usually only lasts a week in my house and I have people wanting me to make it and jar it for them.

  • Avatar for Vicky Vicky says:

    5 stars
    I just found your website and it looks awesome! Your sauce looks close to the one I have made for the last 50 years! (Irish girl who married into an Italian family! )So I’m going to try yours next. However when I tried to use the Cento san Marzano plum tomatoes I find the seeds don’t cook down?! So when I’m eating I have these little seeds that are present. I even tried an immersion blender and they’re indestructible! So I usually use the cento Italian style plum tomatoes. Do you have that problem with your recipe and maybe I’m not cooking the sauce long enough? Thank you.

    • Avatar for Bethany Bethany says:

      Hi Vicky! I’m actually part Irish as well 🙂 love to hear it. As far as the cento tomatoes, I’ve not come across the same problem with the seeds. But you can certainly switch the brand for another DOP-certified tomato!

  • Avatar for Yvonne Yvonne says:

    5 stars
    Absolutely stunning so easy to make lovely made with with pasta garlic mushrooms and garlic and rosemary bread and a bottle of rioja

  • Avatar for Lisa Lisa says:

    I am going to make this recipe 2 days before serving my party. How long should I re-heat the sauce and should I put the herbs in then, after the sauce simmers when I make it a couple of days prior, or both? And I assume re-heating in same stainless steel pot? Thanks!

    • Avatar for Bethany Bethany says:

      Hi Lisa! You can make the sauce as is, then serve it. No need to add the herbs later! And yes. I would reheat in stainless steel 🙂

  • Avatar for Patti Patti says:

    5 stars
    Simply the best sauce/gravy I have tasted. I’m sharing with friends. Made a big pot over the weekend. Thank you so much.

  • Avatar for Matthew Foster Matthew Foster says:

    What if I wanted to add wine to the recipe? Would I need to make any adjustments?

    • Avatar for Bethany Bethany says:

      You might just need it to simmer a bit longer so it’s not too liquidy. Other than that it should work fine with this recipe without any adjustments! Just keep an eye on the consistency. If needed, more tomato paste can help thicken quickly.

  • Avatar for Heidi Heidi says:

    5 stars
    This Tomato Sauce is absolutely delicious! Thanks so much for sharing your family recipe.

  • Avatar for Jennifer Jennifer says:

    I am making this today. If I’m adding peeled tomatoes with basil. Do I still add the badil in the end? Or add less than the recipe calls for?

  • Avatar for Susan Susan says:

    Not sure if you will see this reply on an old post, but if I wanted to use fresh San Marzanos from my garden, how many pounds would I need to use?

  • Avatar for Candace Candace says:

    5 stars
    This recipe was awesome!! Followed it exactly and never tasted a better sauce. Will only make this from now on Thank you so much for sharing!!

    • Avatar for Bethany Bethany says:

      Hi Candace! I have waited so long to put my family’s meatball recipe up. But since you asked I will get on that! As of right now, no recipe on my site. But I hope you love the sauce!

  • Avatar for Phil Giriodi Phil Giriodi says:

    That sounds like a great tomato sauce recipe, however, the printed recipe calls for 3 to 5 cans of Marzano tomatoes. This is confusing! However, the video shows using only two cans of tomatoes now I am totally confused. So which is it three cans two cans. Thanks

    • Avatar for Bethany Bethany says:

      Hi Phil! I understand the confusion. The video is to show the overall steps – I didn’t show every can of tomatoes that I used in the video. In the recipe, I left a buffer in the can servings because not everyone wants a large batch. The servings for the garlic and herbs can be the same for both 3 or 5 cans. Or you can adjust to your liking! Hope this helps.

    • Avatar for Phil Phil says:

      5 stars
      Thank you Bethany for clarifying the quantity of tomatoes to use. I really enjoyed making it and the final results were outstanding. I made it with three cans and made a slight adjustment by adding 1 teaspoon of anchovy paste plus only simmering the Parmesan rind for about half of the time. I then froze the remaining sauce for future use. Thank you again for this excellent recipe.

  • Avatar for Mona Mona says:

    5 stars
    Taste just like my Grandmother, Mama Mary’s sauce!

  • Avatar for Noreen Noreen says:

    Do you need to adjust the ingredients if you only use 3 cans instead of 5 cans of tomatoes?

    • Avatar for Bethany Bethany says:

      Hi Noreen, if you’re using 3 cans you can adjust the garlic cloves to 5 and do half the herbs! Hope you enjoy the sauce 🙂

  • Avatar for Marcia Marcia says:

    Question about San Marzano Tomato Sauce. Can it be canned, and if so what are the additional instructions. Could a person add green peppers and Onions to it as well ? Have you ever added a slight bit of sugar to break acidity ? Thanks

    • Avatar for Bethany Bethany says:

      You can add a touch of sugar. But In this post, I recommend using a carrot to simmer with the sauce. It naturally reduces acidity without sugar! As far as canning, this sauce can absolutely be canned. Check out this post.

  • Avatar for Richard Richard says:

    Looks good. Can this be canned?

  • Avatar for Andrew Andrew says:

    5 stars
    I strayed from the original(I do with a lot of recipes) but this is a winner!

  • Avatar for Ted Ted says:

    I just recently started cooking. I’ve always wanted to cook and am teaching myself. I just picked up Ingredients. I can’t wait to try it. Thank you for sharing you recipe.

  • Avatar for Donna Donna says:

    5 stars
    I made this spaghetti sauce and it turned out GREAT. I used all the ingredients the recipe asked for. I also added more to give it flavor. I added cayenne pepper not too much didn’t want it to spicy. If you want the spaghetti sauce thick add more tomato paste. I cooked it on a low flame & cooked simmer. I didn’t want the sauce to splatter all over. Cooked it for four (4) hours and it was DELICIOUS. Served it with angel hair pasta.

  • Avatar for Christina Christina says:

    5 stars
    Absolutely delicious- hands down the best recipe I’ve found. Thank you!

  • Avatar for Lisa Roberts Lisa Roberts says:

    5 stars
    Finally found an absolutely wonderful marinara sauce. The information and tips in the recipe taught me so much about Italian Gravy.

  • Avatar for Carlos Carlos says:

    Not sure. Seen many recipes that didn’t require any tomato paste and there’s already tomato paste in the peeled tomato sauce. Also garlic with no onions and no red wine? Ok, sure.

    • Avatar for Bethany Bethany says:

      Hi Carlos, Tomato paste will thicken the sauce and add richness. Red wine isn’t in most sauces but in some. And onions weren’t something my family added – but they can always be added!

  • Avatar for Ashley Ashley says:

    5 stars
    Best description and advice given!

  • Avatar for Wayne Dennis Wayne Dennis says:

    Made this recipe 4 times now, Perfect sauce, used canned tomato paste the only change.Thank you for the recipe, my only go to now.

  • Avatar for David David says:

    This recipe was fantastic!

  • Avatar for Dee Dee says:

    5 stars
    This was AMAZEBALLS. My only regret was making it with only 3 cans of San Marzanos, and not 5. I tried the carrot trick and had a Parmesan rind that I tossed in. I accidentally added dry herbs at the beginning, but that was fine. This made an out-of this-world lasagna. So little effort, and infinitely better than jarred tomato sauce. Not going back!

  • Avatar for Felicia Felicia says:

    5 stars
    This is my go to pasta sauce. I always pair it with the chicken parmesan recipe(that I also found on this page) So amazingly delicious and simple I’m actually making it tonight 🙂

  • Avatar for ken greenville ny ken greenville ny says:

    5 stars
    great recipe thanks so much

  • Avatar for Noreen Noreen says:

    Delicious! Absolutely delicious!

  • Thank you very much. It is a very good recipe.

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