Name: San Marzano Sauce (From Scratch)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 can (28 oz / 800 g) San Marzano whole peeled tomatoes; 2 tablespoons olive oil; 3 garlic cloves, minced; 1/2 teaspoon oregano (optional); 1 teaspoon sugar (optional, to reduce acidity); Salt and pepper to taste; Fresh basil leaves (optional)

Why You’ll Love San Marzano Sauce Recipe

You’ll love this sauce because it uses a few quality ingredients but yields a rich, layered flavor. San Marzano tomatoes are naturally sweet, so you need very little added sugar. The fresh herbs and garlic enhance the tomato’s character without overwhelming it. Whether you use it for pasta, pizza, or baked dishes, this sauce elevates simple ingredients into something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

10–12 San Marzano tomatoes (or 3 medium cans of San Marzano)
5 garlic cloves, minced
2 tablespoons olive oil
4 tablespoons fresh basil (or equivalent dried)
1 tablespoon fresh oregano
1 tablespoon fresh thyme
1 teaspoon sugar
Salt and freshly ground black pepper, to taste

Directions

If using fresh tomatoes: boil them for 7–10 minutes until the skin begins to peel. Let them cool, peel, and crush by hand.
In a saucepan over medium‑low heat, warm the olive oil and sauté the minced garlic for about 1 minute until fragrant (without browning).
Add the crushed tomatoes, sugar, and all the herbs (basil, oregano, thyme). Stir to combine.
Simmer gently for about 10 minutes, stirring occasionally. Adjust: if it’s too thick, add a little water; if too thin, simmer longer.
Season with salt and pepper to taste.
Serve hot, or cool and refrigerate or freeze for later.

Servings and timing

Servings: 6 portions
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Add red pepper flakes while sautéing garlic for a spicy “Arrabbiata” version.
Stir in olives, capers, or anchovies to create a Puttanesca-style sauce.
For creaminess, blend in ¼–½ cup of heavy cream or mascarpone near the end.
Blend in roasted red peppers for a smoky, sweet twist.

Storage/Reheating

Store in a sealed container in the refrigerator for up to 1 week.
Freeze for up to 2 months (ice cube trays help with portioning).
To reheat: thaw overnight if frozen, then warm gently over low heat, adding a splash of water or olive oil if needed. In a microwave, use short bursts and stir between intervals.

FAQs

Why use San Marzano tomatoes?

They are sweeter, have fewer seeds, and a softer pulp; you can use less sugar and get a richer sauce.

Can I use canned tomatoes instead of fresh?

Yes — high-quality canned San Marzano tomatoes work well and shorten the prep time.

Fresh or dried herbs — which is better?

Fresh herbs give more vibrant flavor, but dried is acceptable (use proportional amounts).

Do I need garlic?

Yes — garlic adds depth and aroma, balancing the sweetness of the tomatoes.

Why crush by hand instead of blending?

The recipe encourages hand-crushing to preserve texture rather than turning the sauce into a puree.

Can I make the sauce thicker?

Yes — simmer longer without a lid to reduce the liquid and concentrate flavor.

Is the sugar really necessary?

A small amount helps balance acidity; with San Marzanos, you only need about 1 tsp.

Can I make a big batch?

Yes — the sauce freezes well, and many find the flavor improves after resting.

What dishes pair well with this sauce?

Use it for pasta, pizza, bruschetta, eggplant or chicken parmesan, seafood, meatballs, gnocchi, or vegetable dishes.

How should I adjust salt and seasoning?

Taste toward the end of cooking and add salt or pepper gradually — flavors intensify as it simmers.

Conclusion

This San Marzano sauce is a simple yet elegant foundation for many dishes. With its balanced sweetness, herbaceous notes, and natural tomato richness, it’s a sauce you’ll turn to again and again. Whether for pasta night, pizza, or as a flavorful base for baked dishes, this recipe is versatile, practical, and full of flavor.