San Marzano Tomato Sauce
, Updated Sep 14, 2025
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This homemade San Marzano tomato sauce is rich, luscious and bursting with real Italian flair. A no-chop red sauce that uses the best quality tomatoes and just a handful of ingredients for true, concentrated tomato flavor.
This simple marinara sauce will liven up everything – from pasta to chicken parmesan, lasagna, meatballs and pizza. Once you try it, you will never go back to jarred sauce!
PS: if you want to make sauce using fresh tomatoes, take a look at my Roasted Cherry Tomato Sauce recipe : )
If you’ve been on the hunt for the ultimate tomato sauce recipe, you’ve just found it. This San Marzano sauce is a love letter to simplicity: nothing fancy, just top-quality tomatoes, onion, garlic, olive oil and a few key ingredients. This classic Italian red sauce will liven up so many meals, from quick weeknight spaghetti and meatballs to hearty lasagna and homemade pizza.
And it’s not just delicious, it is TRULY so easy! A no-chop tomato sauce that just requires a little time and quality ingredients but will blow you away with its rich flavor. Make a big batch, freeze, and you can add true authentic Italian flavor to a variety of homemade dishes whenever you fancy.
What’s So Special About San Marzano tomatoes?
San Marzano tomatoes are the crown jewel of Italian cooking, as chefs the world over would attest. They are so special that they have been awarded a PDO status (Protected Designation of Origin) – only tomatoes of this cultivar grown in the rich volcanic soil near Naples can boast the San Marzano title. This is given to the canned tomatoes btw, not the fresh ones.
These long, rugby ball shaped plum tomatoes are have thick flesh, are naturally sweet, contain less water and have fewer seeds making them ideal for this rich tomato sauce recipe. Let’s take a look at what exactly you will need to make it!
Here’s What You Will Need
This recipe is based on a classic Italian tomato sauce (sugo al pomodoro) that’s been passed down through generations of home cooks. Using the very best ingredients and a little patience are only secrets in this simple sauce.
- San Marzano tomatoes: These pomodori pelati, which translates as “peeled tomatoes” are undeniably the star of this recipe. Unlike most canned tomatoes, San Marzano are low in acidity and their sweet flavor shines in this concentrated red sauce.
- Garlic and onion: For added depth and body without overpowering the tomatoes. More on these later…
- Extra virgin olive oil: No point in using great tomatoes and inferior oil. Use the best you can afford for richness and flavor.
- Butter: A little butter adds mellow richness but is optional.
- Salt: Flaky sea salt will enhance the overall flavor and bring out the sweetness.
- Dried bay leaf: Add a subtle herbal note – just don’t forget to remove and discard at the end!
- Fresh basil: I like to add a couple basil sprigs in the sauce to infuse it throughout the slow simmer. You can also use chopped fresh basil leaves at the end when serving.
How to Make San Marzano Tomato Sauce
- Heat the oil and butter in a large non-reactive pot. Add the onion, garlic cloves, bay leaf and basil once the butter is foaming and cook over medium-low heat about 10 minutes, stirring occasionally, until softened.
- Add the canned tomatoes, water and salt and bring to a simmer. Turn heat to low and cover the pot with a lid. Cook for 60-90 minutes, giving the sauce a good stir occasionally to check the liquid levels.
- Take off the heat and remove the bay leaf and basil sprigs. The sauce should be very concentrated and rich – have a taste and add salt if needed. You can now use it as is or use an immersion blender if you prefer a smooth sauce.
Recipe Variations
There’s probably as many versions of this sauce as there are Italian nonnas, each with very strong opinions about the ingredients and method. I am using the recipe as passed down to me but you can customize it however you like to make it your own. Here are a few tweaks and variations you can try.
- Parmesan rind: Tossing a small piece of rind into the sauce while it simmers will infuse it with savory umami richness. The rind will soften but not dissolve, so make sure to take it out at the end. My tip? Freeze Parmesan rinds in a ziplock bag to use them in sauces, soups, and stews. They’re magic in pretty much everything.
- Wine: I don’t think wine is necessary, but if you want to add some then replace some of the water with dry white wine. Red wine is too overpowering IMHO.
- For a spicy variation: Add two whole red chilies with the tomatoes for a spicy sauce (discard at the end) or stir in some red pepper flakes or generous pinch pul biber.
- Greek variation: Add oregano and thyme, half a cinnamon stick and a few all spice berries. Fresh herbs make all the difference!
Serving Suggestions
You’ll want to put this sauce on everything. It is the ideal pasta sauce, tossed with spaghetti and a sprinkle of Parmesan for an easy classic. You can also spoon it over eggplant parmesan, serve it with grilled chicken, layer it into lasagna, spread it crostini, or use it as a dip for garlic bread and focaccia.
Stir in some oregano and you can use it as pizza sauce. Basically this delicious sauce is the perfect base for any Mediterranean dishes. If a recipe needs a tomato-based flavor boost, this sauce is your best friend.
I most often use this sauce for meatballs… Cook them until nicely browned on all sides first then simmer gently in the sauce for 30 minutes or longer depending on their size. I will be sharing my fave recipe very soon!
Tips for Best-Ever Tomato Sauce
- For a silky smooth sauce: San Marzano tomatoes break down during cooking but since we are not chopping anything up a quick blitz with an immersion blender is recommended. You can still leave it a bit chunky if you like the texture or blend until it is completely smooth. Just remember to remove the bay leaf and Parmesan rind if using! You can leave the basil in or take it out, up to you.
- Use a non-reactive pot: Make sure to use a stainless steel, ceramic or enamel-coated pot. These materials don’t interact with acidic ingredients, like tomatoes, during cooking. Using the wrong pot can affect the flavor and color of the sauce, so put your cast iron away for now!
- Do I need to cook the sauce for so long? A long slow simmer creates a very concentrated, incredibly rich sauce. You don’t have to cook very long if you are happy with the flavor and texture however. Leave out the water and simmer for 30-40 minutes, but make sure to cook onion and garlic until softened first.
Your Questions Answered
- Can’t bring yourself to spend big on San Marzano tomatoes? I can relate. Just grab the best quality whole peeled plum tomatoes you can find. You may need to add a tiny pinch of sugar to balance the acidity, but the sauce will still be chef’s kiss good, I promise.
- Tomato Sauce purist? If you want concentrated fresh tomato flavor and nothing else, you can discard the onion, garlic and basil before using the sauce.
- Want to sneak in added veggies? Sauté finely diced onion, celery and carrot (the trinity known in Italy as soffrito) over low heat for at 10-15 minutes before adding the tomatoes. These aromatics will form the backbone of the sauce.
- Making a quick San Marzano sauce? Here’s what to do. Sauté finely diced onion (if using) for 7-10 minutes, or until softened. Stir in minced garlic and bay leaf, cook for 30 seconds then add the tomatoes. Partially cover the pot and cook for 30 minutes, stirring once in a while. Take lid off at the end if the sauce needs thickening.
Storage and Freezing
This San Marzano sauce is the gift that keeps on giving—make one batch and you’ve got dinner sorted for days. Store in a sealed container in the fridge for 5-7 days. It actually tastes even better the next day once the flavors have had a little time to mingle.
Meal prep rockstar? Portion the cooled sauce in airtight containers, ziplock bags or even ice cube trays. Label and place in the freezer for up to 3 months. Defrost and reheat on the stove or microwave with a splash of water to loosen when using.
Tried this San Marzano tomato sauce recipe? I’d love to hear how you used it! Drop a comment and rating below – it helps others find the recipe and makes my day! Don’t forget to tag me on on Instagram or TikTok if you share your creations!
San Marzano Tomato Sauce
Video
Ingredients
- 3 tbsp olive oil , extra-virgin
- 1-2 tbsp unsalted butter , optional
- 1 large yellow onion , peeled and halved *see note 1
- 6 cloves garlic , peeled *see note 2
- 1 dried bay leaf
- 2 sprigs fresh basil or a handful of leaves *see note 3
- 3 14 oz (400g) cans San Marzano Tomatoes *see 4
- 2 tsp sea salt
- ½ tsp black pepper
- 1 cup (250ml) water *see note 5
- salt and pepper , to taste
Instructions
- Heat the oil and butter in a large non-reactive pot. Add the onion, garlic cloves, bay leaf and basil once the butter is foaming and cook over medium-low heat about 10 minutes, stirring occasionally, until softened.3 tbsp olive oil, 1-2 tbsp unsalted butter, 1 large yellow onion, 6 cloves garlic, 2 sprigs fresh basil or a handful of leaves *see note 3, 1 dried bay leaf
- Add the canned tomatoes, water, salt and pepper and bring to a simmer. Turn heat to low and cover the pot with a lid. Cook for 45-60minutes, giving the sauce a good stir occasionally to check the liquid levels.3 14 oz (400g) cans San Marzano Tomatoes *see 4, 1/2 tsp black pepper, 1 cup (250ml) water *see note 5
- Take off the heat and remove the bay leaf and basil sprigs. The sauce should be very concentrated and rich – have a taste and add season if needed. Use an immersion blender if you prefer a smooth sauce.2 tsp sea salt
