This ever-so-simple San Marzano Tomato Sauce elevates any pasta dish with its rich flavor!
My first experience with the San Marzano tomato was when I was visiting some friends in Madison, Wisconsin. Simmering on their stove was the most aromatic sauce I’d ever smelled. When I asked my host what was in the sauce, I was shocked by its simplicity—an onion, garlic, and San Marzano tomatoes—with emphasis on San Marzano. But that was it! Nothing else.
What makes San Marzano tomatoes so good? Well, these tomatoes are typically longer and thinner than typical plum tomatoes and have a thicker flesh with fewer seeds. This makes them perfect for sauces! Needless to say, I’ve been sold ever since. From then on, I always have a big can of these delicious beauties in the cupboard so I can make my own San Marzano tomato sauce.
This San Marzano tomato sauce recipe is a staple in my home. Everyone loves its bright and deep flavor, and it makes people think I’ve been laboring away in the kitchen for hours, when all you need for this sauce is a little more than an hour. With just a few additional ingredients, you bring out the robust and subtly sweet flavor of the San Marzano tomatoes. It’s really amazing how the sauce can turn even my cheap Costco-brand pasta into a Michelin-star meal.
Is This San Marzano Tomato Sauce Healthy?
One of the reasons I love this sauce so much is because it’s devoid of butter, cream, and fatty proteins like Italian sausage, yet it’s still full of flavor. You also won’t find large amounts of sugar, salt, and saturated fats, like you might in sauces served in restaurants or bought at the store. The olive oil in this recipe adds healthy monounsaturated fats, and tomatoes are a great source of vitamins A and C, as well as antioxidants. Overall, this recipe is vegan, and gluten-free, and low in calories and fat.
How To Find Real San Marzano Tomatoes
When canned San Marzano tomatoes are grown in the Valle del Sarno in Italy, following Italian laws, they can be officially labeled as “pomodoro di San Marzano dell’agro sarnese-nocerino,” complete with the European Union PDO or DOP emblem on the can. Authentic canned San Marzano tomatoes can be elusive, though—out of curiosity, I checked my local grocery store shelves, and most of the cans with “San Marzano” on the label did not show the authentic emblem anywhere. In fact, most said they were “San Marzano-style” tomatoes rather than being actual San Marzano tomatoes from Italy. The one brand that did have the emblem was Delallo. Other authentic San Marzano brands you may see on store shelves include Mutti and Gustarosso.
All that being said, there’s a lingering question of whether it’s even worth it to find authentic San Marzano tomatoes. San Marzano is an heirloom variety of plum tomato, and they grow all over the world—not just in Italy. If you live in the right climate, you could even grow them in a pot on your patio!
I think it’s worth it to try the real Italian San Marzano tomatoes at least once, to have a baseline of comparison. But if you can’t find them, don’t sweat it too much; San Marzano-style might taste pretty similar.
How Do I Store Leftovers?
Let the sauce cool completely before transferring it to an airtight container. It will stay fresh for up to 1 week in the fridge. For longer storage, transfer the sauce to freezer-safe containers or Ziploc freezer bags and store in the freezer for up to 3 months. Let it thaw in the fridge overnight before warming it on the stove.
Serving Suggestions
This sauce is great when served on the pasta of your choice, especially Homemade Pasta! I also like to pour the sauce over Baked Parmesan-Crusted Chicken or our Healthy Turkey Meatballs. If you’re vegetarian, top your pasta with these grilled Portobello Mushrooms.
If you’re interested in trying something a little different, try this sauce in my favorite simple way: on top of brown rice with shaved Parmesan and freshly-ground black pepper on top.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic minced
- 1 small onion finely diced
- 1 can San Marzano whole tomatoes 28 ounces
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- ¼ cup fresh basil leaves chopped
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and diced onion, and sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
- Pour in the whole San Marzano tomatoes with their juices. Using a wooden spoon, break the tomatoes into smaller pieces. Stir in the salt, black pepper, and dried oregano.
- Bring the sauce to a simmer and reduce the heat to low. Allow the sauce to cook, uncovered, for about 1 hour, stirring occasionally to prevent sticking.
- Remove the sauce from heat and stir in the chopped fresh basil. For a smoother sauce, use an immersion blender to purée the sauce to your desired consistency.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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