Original Post: https://www.evolvingtable.com/san-marzano-tomato-sauce/
San Marzano Tomato Sauce Recipe
Once you try this easy-to-make, 30-minute San Marzano Tomato Sauce, you’ll never reach for the jarred stuff again! Made with simple ingredients like shallots, garlic, fresh basil, and canned San Marzano tomatoes, it’s a rich, flavor-packed staple that’ll quickly become a weeknight dinner go-to in your house.
Servings: 6 cups
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
- 1 package spaghetti optional, for serving
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
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
Calories: 68kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 899mg | Potassium: 111mg | Fiber: 1g | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg
