San Marzano marinara sauce is a pantry staple you’ll be glad to have on hand. Made with just a handful of ingredients, this homemade version delivers a bold, rich flavor that’s perfect for pasta night or layering into baked dishes. Once you try making your own, it’s hard to go back to the store-bought kind.
This San Marzano sauce is known for its naturally sweet and vibrant tomato flavor, which sets it apart from typical canned varieties. It forms the foundation for an authentic San Marzano tomato sauce recipe that works beautifully in classic Italian dishes like spaghetti, lasagna, or eggplant Parmesan. These plum-style tomatoes have fewer seeds and a meatier texture, making them ideal for achieving a thick, smooth consistency without the need for added sugar or thickeners.
If you are looking for meaty Italian spaghetti sauce recipes, check out our baked pasta with sausage or meatballs in cast iron skillet.
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Why We Love This San Marzano Sauce
- With a large skillet, you can make a ton at once!
And since this homemade tomato sauce freezes well, it’s great for meal prep. - San Marzano sauce is a quick and easy weeknight dish.
This is the one if you’re looking for Italian spaghetti sauce recipes that perfectly complement fresh pasta. It’s simple and delicious! - It’s a great vegetarian or vegan option!
It’s among our favorite meatless Italian sauces, along with our cheesy bechamel sauce.
Ingredient Notes and Substitutions
- Tomatoes: We always use San Marzanos (see the section below for more info), but other plum tomatoes such as Roma tomatoes can still build a tremendous marinara.
- Olive oil: The best, most high-quality extra virgin olive oil comes in a dark bottle that prevents deterioration by way of light. This one is a go-to brand in our kitchen!
- Garlic: Fresh cloves slowly sizzling in olive oil sets the foundation for an aromatic, authentic Italian red sauce. Mincing will save you some mashing later on — and don’t hesitate to throw in a couple more cloves!
- Red pepper flakes: Just a pinch adds just a touch of heat. Like things spicier? Add a little more!
- Oregano: Dried or fresh, make sure you have some form of oregano in your San Marzano tomato sauce!
What are San Marzano Tomatoes?
They are long, bright red tomatoes that you might almost mistake for a tiny bell pepper or chile!
But that characteristic appearance makes them unmistakable, and they’re unmistakably perfect for a homemade Italian spaghetti sauce recipe!
They’re great for sauces for a few reasons: they have very few seeds, a thick and meaty flesh, and low moisture content.
All of this together makes for a vibrant, full-bodied, flavorful tomato. So while they’re pricier than other varieties, the flavor and quality are unbeatable!
Recipe Variations
- Classic homemade pasta sauce: Add finely chopped onions, a grated carrot, and a pinch of kosher salt while sautéing the garlic. This adds natural sweetness and depth to the homemade pasta sauce, perfect for tossing with spaghetti or baked ziti.
- Pizza sauce variation: Simmer the San Marzano base with dried thyme, oregano, and basil to create a robust pizza sauce. Blend until smooth, then use it on homemade pizza crust or flatbreads. A small piece of parmesan rind can be added during cooking for an umami boost.
- Hearty casserole sauce: Stir in browned ground beef or Italian sausage along with the tomato base. This hearty version is great layered into your go-to casserole or baked rigatoni. Add your favorite aromatics like crushed fennel seed or rosemary for extra flavor.
- Family’s recipes inspired: Inspired by one of our family’s recipes, add a splash of red wine and simmer with fresh basil. Serve over your favorite Italian dishes like stuffed shells or gnocchi. This version feels rustic and comforting, with rich, deep notes from slow simmering.
Equipment Used in this Recipe
- Skillet
- Large bowl
- Potato masher
How to Make San Marzano Tomato Sauce Recipe
- Crush the Tomatoes
Pour the San Marzano tomatoes into a large bowl. Use your hands or a potato masher to crush them. They don’t need to be completely smooth — they’ll soften as they cook. - Reserve the Tomato Juice
Fill the empty tomato can with 1 cup of water and swirl it to collect any remaining juices. Set this aside for later.
San Marzano sauce isn’t just for pasta!
While it will certainly make any average spaghetti, lasagna, or other pasta something special, you can also use it as a pizza topping or alongside sourdough pizza dough or French bread as a marinara for dipping!
Basically, any way you’d serve a red pasta sauce is a perfect use case!
- Sauté the Garlic
Heat the olive oil in a large skillet over medium heat until it shimmers. Add the slivered garlic and cook just until it begins to sizzle, about 30 seconds — don’t let it brown.
🎯 TFN Pro Tip
If you use fresh herbs, add them in the last 10 minutes or so of cooking so as not to simmer away the flavor.
- Simmer the tomatoes before crushing.
To help the tomatoes come to a better consistency, allow the sauce to thicken for a few minutes before crushing them with the potato masher.
When the tomatoes are a little softer from simmering, they are easier to get to a consistent size. - Final Seasoning and Garnish
Taste the sauce and adjust with more salt or pepper if needed. If using fresh basil, stir it in right before serving.
Go the extra mile with fresh herbs.
Dried herbs give you the essence of the seasoning, but fresh herbs offer a more vivid, pronounced, and nuanced flavor. They are also more aromatic.
Additionally, while we use basil as a simple garnish, it can also be cooked along with the oregano for an even fresher, more herbaceous flavor.
Serving Suggestions
This San Marzano marinara sauce is incredibly versatile and pairs beautifully with a wide range of meals. Spoon it generously over cheese-filled ravioli or your favorite pasta for a comforting classic. It also works wonderfully as a rich pizza base or baked into casseroles like eggplant Parmesan. For a fun appetizer idea, serve it warm as a dip with toasted breadsticks, garlic knots, or mozzarella sticks on the side. However you enjoy it, this sauce adds homemade flavor to every bite.
Recipe FAQs
Some are, and some aren’t. Pay attention to the label to ensure your preferred brand has “CERTIFIED” somewhere on the can.
The Cento brand we always use is DOP certified, for example — you can see it in the picture above!
An authentic Italian spaghetti sauce recipe is very simple.
Tomatoes, a few iconic Italian spices, and olive oil for smoothness build a rich, robust marinara with a great match of heat, acidity, and sweetness.
We use peeled, canned tomatoes or peel them for San Marzano tomato sauce.
This is because we are not blending, pureeing, or using an immersion blender for the marinara — it is simply mashed while it simmers. As a result, using whole tomatoes with peels will greatly alter the texture.
This Italian tomato sauce should be refrigerated for up to 4 days or frozen for up to 6 months.
For either storing method, let it cool completely before transferring it to a completely airtight container. We tend to use mason jars for homemade sauces — and holding onto old marinara jars is perfect for this!
Frozen or refrigerated, it can be slowly reheated on the stovetop.
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San Marzano Marinara Sauce
Equipment
- skillet
- large bowl
- potato masher
Ingredients
- 28 ounces whole San Marzano tomatoes or any plum tomato like Roma
- ¼ cup olive oil
- 7 garlic cloves peeled and slivered
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes crushed
- salt and pepper to taste
- fresh basil leaves chopped, for garnish (optional)
Instructions
- Pour tomatoes into a large bowl and crush, using your hands or a potato masher. *Note: They may not crush all the way down at first, and that's okay. After they have simmered for 5-10 minutes, they will soften.Pour 1 cup of water into the can (to get all of the tomato juice left in the can) and set that aside.
- Heat the olive oil in a large skillet over medium heat. When the oil is shimmering and hot, add the garlic.
- As soon as the garlic begins to sizzle (about 30 seconds), add the tomatoes and the reserved tomato water. Stir in the red pepper flakes and oregano. Taste the sauce, then season it with salt and pepper as desired.
- Simmer tomato sauce until it is rich and has thickened, about 15 minutes. After 5-10 minutes, use a potato masher to crush the tomatoes futher. This helps to create a smoother consistency.Before removing the pan from the heat, be sure to taste the sauce and add more salt and/or pepper, if needed. Garnish with chopped fresh basil before serving, if desired.
Notes
- Classic homemade pasta sauce: Add finely chopped onions, a grated carrot, and a pinch of kosher salt while sautéing the garlic. This adds natural sweetness and depth to the homemade pasta sauce, perfect for tossing with spaghetti or baked ziti.
- Pizza sauce variation: Simmer the San Marzano base with dried thyme, oregano, and basil to create a robust pizza sauce. Blend until smooth, then use it on homemade pizza crust or flatbreads. A small piece of parmesan rind can be added during cooking for an umami boost.
- Hearty casserole sauce: Stir in browned ground beef or Italian sausage along with the tomato base. This hearty version is great layered into your go-to casserole or baked rigatoni. Add your favorite aromatics like crushed fennel seed or rosemary for extra flavor.
- Family’s recipes inspired: Inspired by one of our family’s recipes, add a splash of red wine and simmer with fresh basil. Serve over your favorite Italian dishes like stuffed shells or gnocchi. This version feels rustic and comforting, with rich, deep notes from slow simmering.
- This Italian tomato sauce should be refrigerated for up to 4 days or frozen for up to 6 months.
- For either storing method, let it cool completely before transferring it to a completely airtight container. We tend to use mason jars for homemade sauces — and holding onto old marinara jars is perfect for this!
- Frozen or refrigerated, it can be slowly reheated on the stovetop.
Nutrition
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Jackie says
Best tomato-based sauce I’ve ever had! I wanted something different to go with my baked ziti, I tried this out and could have just eaten it without the pasta! Even spooned some on some sourdough, it is that good! Thank you for sharing!!
Paula says
This quick pasta sauce made the perfect weeknight meal after practice last night. It tasted amazing and what a breeze to make.
Charah says
Great recipe, my family loves it. Thanks for sharing
Andrea says
This is homemade sauce has great flavors and is so simple to make. It’s perfect for a comfort meal on a busy weeknight.
Holly says
This sauce was so delicious. I used it to make meatball sub sandwiches for a party I had last weekend and everyone raved!