This ever-so-simple San Marzano Tomato Sauce elevates any pasta dish with its rich flavor!
Table of Contents
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 at the simplicity of it—a whole onion, garlic, and San Marzano tomatoes—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 can of these delicious beauties in the cupboard so I can make my own San Marzano tomato sauce.
This San Marzano tomato sauce is a staple in my home. Everyone loves its robust flavor, which makes people think I’ve been laboring away in the kitchen for hours. However, they’re always shocked by its simplicity. With just a few additional ingredients—garlic, onion, and fresh basil—you bring out the robust and subtly sweet taste 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. For more delicious pasta sauce recipes, check out our Instant Pot tomato sauce or our perfect basil pesto recipe.
Is 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 Italian sausages, yet 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. And let’s not forget that tomatoes are a great source of vitamins A and C, as well as antioxidants.
Picking the right tomato
Not all canned tomatoes are created equal, and choosing authentic San Marzano tomatoes can make a big difference in your sauce. Trust me, I’ve tried! Maybe I’m paranoid, but even if the brand says they’re San Marzano tomatoes, double-check the can. It should have the DOP (Denominazione di Origine Protetta) label on the can. This guarantees that the tomatoes are indeed what they claim to be: San Marzano tomatoes from Italy.
INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 small onion, finely diced
- 1 (28-ounce) can San Marzano whole tomatoes
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/4 cup fresh basil leaves, chopped
INSTRUCTIONS
Sauté
Cook garlic and onion until soft.
Simmer
Add tomatoes and seasonings, then simmer.
Blend
Stir in basil and blend if desired.
Devour!
FAQs & Tips
Another perk to this sauce is you can make it ahead of time. Just let the sauce cool completely before transferring it to an airtight container. It will stay fresh for up to a week in the fridge or frozen for around three months. Let it thaw in the fridge overnight before warming it on the stove.
Absolutely! When my herb garden starts blooming, I like to add thyme or rosemary. And I’ll never say no to a pinch of red pepper flakes for some heat.
The beauty of this sauce is you can tweak it any way you want, and that includes adding meat! For example, sometimes I’ll fry up some ground beef with Italian seasoning and then throw it in the sauce as it simmers.
Serving Suggestions
This sauce is great when served on the pasta of your choice, especially homemade! 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 meaty portobello mushrooms. Or try our gluten-free vegan chickpea meatballs recipe!
San Marzano Tomato Sauce
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic minced
- 1 small onion finely diced
- 1 28-ounce can San Marzano whole tomatoes
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/4 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 juice. 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 puree the sauce to your desired consistency.
Nutrition
The post San Marzano Tomato Sauce appeared first on Food Faith Fitness.
