San Marzano Tomato Sauce

San Marzano Tomato Sauce

Sweet San Marzano tomatoes simmer with garlic and basil into a rich, silky sauce.

Total 50 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This simple sauce lets whole canned San Marzano tomatoes shine, crushed by hand and simmered gently with garlic, olive oil, and fresh basil. The result is a bright, slightly sweet sauce with a smooth texture, ideal for pasta, pizza, or spooning over grilled meats. A splash of butter at the end rounds out the acidity.

Ingredients

  • 28 ounces San Marzano tomatoes, whole, canned
  • 3 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 1/4 cup fresh basil leaves, torn
  • 1 tablespoon unsalted butter

Method

  1. Pour the San Marzano tomatoes into a large bowl and crush them by hand into coarse pieces, reserving the juices.

  2. Heat the olive oil in a 6-quart saucepan over medium-low heat. Add the sliced garlic and red pepper flakes, and cook, stirring frequently, until the garlic is fragrant and just golden, about 1 to 2 minutes.

  3. Add the crushed tomatoes and their juices to the saucepan, along with the salt, black pepper, and sugar. Stir to combine.

  4. Bring the sauce to a gentle simmer, then reduce the heat to low and cook uncovered, stirring occasionally, until thickened and slightly reduced.

  5. Remove the sauce from the heat and stir in the torn basil leaves and butter until the butter melts and the sauce turns glossy.

  6. Taste and adjust the salt and pepper as needed before serving.

Rate this recipe

★ 3.7 (1)

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    San Marzano Tomato Sauce

    This simple sauce lets whole canned San Marzano tomatoes shine, crushed by hand and simmered gently with garlic, olive oil, and fresh basil. The result is a bright, slightly sweet sauce with a smooth texture, ideal for pasta, pizza, or spooning over grilled meats. A splash of butter at the end rounds out the acidity.

    50 min 16 oz 110 cal

    Ingredients

    • 28 ounces San Marzano tomatoes, whole, canned
    • 3 tablespoons olive oil
    • 4 cloves garlic, thinly sliced
    • 1/4 teaspoon red pepper flakes
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon sugar
    • 1/4 cup fresh basil leaves, torn
    • 1 tablespoon unsalted butter

    Method

    1. 1

      Pour the San Marzano tomatoes into a large bowl and crush them by hand into coarse pieces, reserving the juices.

    2. 2

      Heat the olive oil in a 6-quart saucepan over medium-low heat. Add the sliced garlic and red pepper flakes, and cook, stirring frequently, until the garlic is fragrant and just golden, about 1 to 2 minutes.

    3. 3

      Add the crushed tomatoes and their juices to the saucepan, along with the salt, black pepper, and sugar. Stir to combine.

    4. 4

      Bring the sauce to a gentle simmer, then reduce the heat to low and cook uncovered, stirring occasionally, until thickened and slightly reduced.

    5. 5

      Remove the sauce from the heat and stir in the torn basil leaves and butter until the butter melts and the sauce turns glossy.

    6. 6

      Taste and adjust the salt and pepper as needed before serving.