Our go-to homemade tomato sauce recipe!

I hate that it’s taken me my entire adult life to realize this one simple truth, but better late than never…
San Marzano tomatoes are THE ONLY canned tomatoes you should use when making spaghetti sauce from scratch!! Get this right and you’ve got yourself the BEST and most authentic-tasting from-scratch pasta sauce.
Bold statement, I know, but hear me out.
Why San Marzano tomatoes are the best
I used to think all canned tomatoes were the same… until I tasted the difference. San Marzanos are naturally sweeter, lower in acidity, and have WAY fewer seeds, which means no bitterness and no weird tangy aftertaste.
Just clean, rich tomato flavor that tastes like it simmered all day (even when it didn’t!)
Whether you’re making spaghetti and these easy Italian meatballs (you’ve GOT to try them!), layering it into this easy lasagna, or using it as a pizza base… this one San Marzano tomato sauce is all you’ll ever need!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- San Marzano tomatoes: As I already mentioned, these canned tomatoes are the star of the show! Their naturally sweet, low-acid flavor makes all the difference. (See note below about selecting the best kind!)
- Tomato paste: This not only adds depth, but it also helps to thicken up a somewhat runny sauce. You can use the canned kind, but I like the tubes of either Amore or Mutti tomato paste for more flavor and better long-term storage.
- Shallots & garlic: This combo builds a rich, aromatic base that tastes like it’s been simmering all day. If you can’t find shallots, a quick sub of a sweet or yellow onion with 2 extra garlic cloves will do.
- Basil & oregano: Fresh is best here! If you HAVE to use dried, mix these in before simmering as they’ll need longer for their herby flavors to infuse.
- Olive oil: The higher the quality, the better!
- Sugar: While the san marzano tomatoes ARE much sweeter than other varieties, I still found the sauce needing a hint of sugar to mellow it out. Feel free to leave this out and then adjust to taste.
- My secret (optional) ingredients: A little red pepper flakes for a spicy kick and nutmeg for a subtle warmth in the background.
Selecting the best San Marzano Tomatoes
For the best flavor, look for certified DOP (Denominazione d’Origine Protetta) San Marzano tomatoes. This label guarantees that the tomatoes were grown in the rich volcanic soil of Italy’s Sarno Valley, giving them their signature sweet, low-acid flavor which will result in a richer sauce.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Build the base of aromatics.
Grab a large pot or Dutch oven and cook the shallots in oil until tender and golden, mix in the garlic and red pepper flakes and cook until fragrant.
Pro Tip: You want the red pepper flakes to begin to release their natural oils so it infuses into the sauce!
Crush the tomatoes.
Meanwhile, pulse the San Marzano tomatoes in a food processor or blender until they’re crushed but still slightly chunky. You might need to do this one can at a time depending on your blender’s size.
Pro Tip: It’s almost impossible to find already crushed and canned San Marzano tomatoes, but if you do, they’ll save you a step!
Combine sauce ingredients and simmer away!
Add the tomatoes to the pot along with the paste, salt, pepper, nutmeg, and sugar. Give it a good stir, bring to a boil, and then simmer, uncovered, for 20 minutes.
Pro Tip: Leave the pot uncovered so the excess liquid in the sauce can evaporate off, leaving you with only concentrated deliciousness!
Mix in the herbs and serve!
Once the sauce has thickened up, mix in the fresh basil and oregano and then remove from the heat.
Serve it up with your favorite pasta and these Easy Italian Meatballs for the BEST spaghetti and meatball family dinner!
FAQs
San Marzano tomatoes are naturally sweeter, lower in acidity, and have fewer seeds, which means a smoother, richer sauce without bitterness or tang.
You can, but the flavor won’t be quite the same. If needed, opt for whole peeled plum tomatoes and add a bit more sugar to balance the acidity.
Yes! Let it cool completely, then freeze in airtight containers or freezer bags for up to 3 months. It’s a great one to batch cook and stash away.
For a smoother sauce, blend it longer before cooking or use an immersion blender at the end. For a chunkier sauce, pulse the tomatoes briefly and don’t over-stir while simmering.
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San Marzano Tomato Sauce Recipe
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Ingredients
- 2 tablespoons olive oil
- 4 shallots finely diced
- 4 garlic cloves finely minced
- ½ teaspoon red pepper flakes optional
- 2 (28-ounce) cans San Marzano tomatoes see note
- 1 tablespoon tomato paste
- 2 ¼ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 2 teaspoons sugar
- 3 tablespoons thinly sliced fresh basil leaves
- 1 tablespoon fresh oregano leaves
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the shallots and cook for 2-3 minutes, stirring occasionally. Stir in the garlic and red pepper flakes and cook for 30 seconds, or until fragrant.2 tablespoons olive oil, 4 shallots, 4 garlic cloves, ½ teaspoon red pepper flakes
- Meanwhile, pulse the San Marzano tomatoes in a food processor or blender until crushed but still slightly chunky. (Depending on the size of your food processor, you may have to do this one can at a time.)2 (28-ounce) cans San Marzano tomatoes
- Pour the crushed tomatoes into the pot along with the tomato paste, salt, black pepper, nutmeg, and sugar. Stir to combine.1 tablespoon tomato paste, 2 ¼ teaspoons salt, ½ teaspoon black pepper, ½ teaspoon nutmeg, 2 teaspoons sugar
- Bring the sauce to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
- Stir in the fresh basil and oregano, then remove from the heat. Serve immediately with fresh pasta or let cool before storing.3 tablespoons thinly sliced fresh basil leaves, 1 tablespoon fresh oregano leaves
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Notes
- Yield: This recipe makes about 5-6 cups of sauce, roughly the same as two 24-ounce jars of spaghetti sauce. It’s typically enough to coat 2 pounds of meatballs and 1 pound of pasta.
- San Marzano Tomatoes: For the best flavor, look for certified DOP (Denominazione d’Origine Protetta) San Marzano tomatoes. This label guarantees that the tomatoes were grown in the rich volcanic soil of Italy’s Sarno Valley, giving them their signature sweet, low-acid flavor which will result in a richer sauce.
- Tomato Paste: Skip the jars and opt for tomato paste in a tube for a more concentrated flavor and longer shelf life. Brands like Mutti and Amore are some of my favorites.
- Shallot Substitute: If you can’t find shallots, swap them for 1 small sweet onion plus 2 additional cloves of garlic for a similar depth of flavor.
- Fresh Herbs: If using dried herbs instead of fresh, substitute 1 tablespoon dried basil and 1 teaspoon dried oregano. Add them in before simmering to help their flavors fully develop.
- Blending Options: For a chunkier sauce, leave it as is. For a smoother consistency, use an immersion blender directly in the pot or pulse in a blender or food processor after cooking.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of water or broth if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with San Marzano Tomato Sauce?
Homemade tomato sauce has SO many delicious uses beyond your basic pasta sauce (although, it’s pretty incredible for that!) Here are a few fun ways we like to serve it up:
- As a dipping sauce. With these Parmesan Crusted Zucchini Fries or these Air Fryer Parmesan Garlic Chicken Skewers.
- As a spread on sandwiches or burgers. Try it out on some Meatball Subs, these Chicken Caesar Burgers or even these Caprese Sandwiches.
- In place of jarred spaghetti sauce in recipes like this Vegetable Pasta Bake, Zucchini Lasagna Roll-Ups, Chicken Parmesan Meatball Soup, or this Zucchini Lasagna.
More Easy Sauce Recipes
I’m a big believer that a REALLY good homemade sauce can elevate any dish. Here are some of my favorite go-to sauces that we make in our house:
This is now our go-to tomato sauce anytime we make spaghetti and meatballs! I hope you and your family love it as much as we do 🙂
XOXO
London