San Marzano Tomato Sauce Recipe
San Marzano tomatoes are lower in acidity and seeds than standard canned tomatoes, with thick meaty flesh that breaks down into a naturally sweet, well-balanced sauce without needing added sugar to correct sharpness.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Servings
- 4
Ingredients
- 1 28-oz can canned whole peeled San Marzano tomatoes
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic cloves, thinly sliced
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 2 tbsp unsalted butter
- 1/4 cup packed fresh basil leaves, torn
- 1/4 cup grated Parmesan, for serving
Nutrition per serving
- Calories
- 224
- Protein
- 5g
- Carbs
- 12g
- Fat
- 18g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Pour the canned San Marzano tomatoes into a large bowl. Crush them by hand, squeezing each tomato until it breaks apart into rough chunks; reserve the juices in the can.
- 2Warm the olive oil in a wide skillet or saucepan over medium heat. Add the sliced garlic and cook, stirring often, for 1-2 minutes, until fragrant and just starting to turn golden at the edges, not brown.
- 3Add the crushed tomatoes along with their reserved juices, the salt, and red pepper flakes. Stir to combine.
- 4Bring to a gentle simmer, then reduce the heat to medium-low. Cook uncovered, stirring occasionally and breaking up any remaining large pieces, for 25-30 minutes, until the sauce has thickened and no longer looks watery.
- 5Remove from the heat and stir in the butter until it melts into the sauce, then stir in the torn basil.
- 6Taste and adjust salt. Serve over pasta or use as a base for other dishes, topped with grated Parmesan.
Tips & variations
- Look for 'San Marzano dell'Agro Sarnese-Nocerino DOP' on the label to confirm authentic tomatoes grown in the volcanic soil near Naples; many cans labeled 'San Marzano style' are a different tomato variety grown elsewhere.
- Stirring in butter at the end (a trick from Marcella Hazan's classic tomato sauce) rounds out acidity and adds richness without any cream.
- For a chunkier sauce, skip crushing by hand entirely and just break the tomatoes apart with a wooden spoon as they cook down.
- If the sauce tastes sharp, a small pinch of sugar can balance it, but well-ripened San Marzanos rarely need it.
Storage & reheating
Refrigerate the cooled sauce in an airtight container for up to 5 days. Freeze in a freezer-safe container or bag for up to 3 months; thaw overnight in the fridge before reheating gently on the stove over low heat, stirring occasionally.
Tips from the Tulo kitchen
- A wide, shallow skillet reduces the sauce faster than a narrow saucepan because more surface area is exposed for evaporation.
- Save the can juices even if a recipe calls for draining the tomatoes; they carry a lot of the tomato flavor and thicken up along with the flesh.
FAQ
What makes San Marzano tomatoes different from regular canned tomatoes?
San Marzano tomatoes are an oblong plum variety grown in the volcanic, mineral-rich soil south of Naples. They have thicker flesh, fewer seeds, and lower acidity than most standard canned tomatoes, which makes for a naturally sweeter, less watery sauce.
Can I substitute regular canned plum tomatoes?
Yes, any good-quality whole peeled plum tomatoes will work, though the sauce may taste slightly more acidic and could need a longer simmer to thicken since the flesh is generally thinner.
Is it worth buying DOP-certified San Marzanos?
For a simple sauce where the tomato flavor is front and center, yes, DOP certification guarantees the tomatoes came from the specific growing region and meet quality standards; for dishes with many other strong flavors, a less expensive whole peeled tomato is a reasonable swap.
Can I use fresh San Marzano tomatoes instead of canned?
Fresh San Marzanos work well in season; peel them by scoring an X in the bottom and blanching in boiling water for 30 seconds, then shocking in ice water before the skins slip off. Use about 2 pounds of fresh tomatoes in place of one 28-ounce can.
