Name: San Marzano Tomato Sauce from Scratch
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 lbs San Marzano tomatoes (fresh or canned); 2 tbsp extra virgin olive oil; 3 cloves garlic, minced; 1 small onion, finely chopped (optional); 1 tsp sugar (optional, to balance acidity); Salt and black pepper to taste; Handful of fresh basil leaves; 1/2 tsp dried oregano (optional)

A rich, velvety tomato sauce that starts with authentic San Marzano tomatoes and builds flavor through slow simmering with olive oil, garlic, and fresh basil. I love making this sauce from scratch — it’s simple, deeply flavorful, and pairs beautifully with pasta, pizza, or crusty bread for dipping.

Ingredients

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

2 lbs San Marzano tomatoes (fresh or canned)

2 tbsp extra virgin olive oil

3 cloves garlic, minced

1 small onion, finely chopped (optional)

1 tsp sugar (optional, to balance acidity)

Salt and black pepper to taste

Handful of fresh basil leaves

1/2 tsp dried oregano (optional)

Directions

If I’m using fresh tomatoes, I start by scoring a small “X” at the bottom of each tomato. I blanch them in boiling water for 30 to 60 seconds, then plunge them into an ice bath. Once cooled, I peel and roughly chop them.

I heat olive oil in a large saucepan over medium heat. I add the garlic (and onion, if I’m using it) and sauté until fragrant and lightly golden — this takes about 2 to 3 minutes.

Next I stir in the tomatoes and use a wooden spoon or potato masher to break them down. Then I let the sauce simmer over low heat.

I season with salt, pepper, and a little sugar if the tomatoes are too acidic. I allow the sauce to cook gently for 30 to 45 minutes, stirring occasionally, until it thickens.

In the last 5 minutes of cooking, I add the fresh basil and dried oregano for a final burst of flavor.

For a smoother texture, I use an immersion blender, or let the sauce cool slightly before blending until it’s just the way I like it.

I taste and adjust the seasoning before serving or storing the sauce for later.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Calories per Serving: 90 kcal

Variations

I like to adjust this base sauce depending on how I’m using it. If I want a spicy kick, I’ll add a pinch of red pepper flakes during the sauté stage. For a deeper, more robust flavor, I sometimes include a splash of red wine while the sauce simmers. If I’m aiming for a richer texture for pizza sauce, I cook it a little longer until it thickens more.

Storage/Reheating

Once cooled, I transfer the sauce into an airtight container and keep it in the fridge for up to 5 days. For longer storage, I freeze it in portions — ice cube trays work well for small amounts. To reheat, I warm the sauce gently over low heat on the stove, stirring occasionally. If it’s frozen, I thaw it overnight in the fridge or directly reheat it in a saucepan.

FAQs

What makes San Marzano tomatoes special?

I use San Marzano tomatoes because they have fewer seeds, a naturally sweet flavor, and low acidity. They’re grown in volcanic soil in Italy, which gives them their distinctive taste and rich texture.

Can I use canned San Marzano tomatoes instead of fresh?

Absolutely. When fresh ones aren’t in season, I go for high-quality canned San Marzano tomatoes — they work just as well and save time on peeling and chopping.

How can I make the sauce thicker?

I let it simmer uncovered for a longer time to reduce excess liquid. For an even thicker sauce, I sometimes add a small amount of tomato paste during cooking.

Is this sauce good for freezing?

Yes, I freeze it all the time. I make extra batches and portion them into jars or freezer-safe bags. It keeps well for up to 3 months.

What dishes can I use this sauce for?

I use it on pasta, pizza, eggplant Parmesan, or even as a dipping sauce for breadsticks. It’s incredibly versatile and works with just about any Italian dish.

Conclusion

This San Marzano tomato sauce is my go-to for a reason — it’s fresh, simple, and full of deep, comforting flavor. Whether I’m making dinner in a hurry or planning ahead for the week, I know I can rely on this sauce to bring authentic Italian taste to the table. Once I started making it from scratch, I never went back to store-bought.

Recipe: