Easy homemade tomato sauce recipe made with the best tomatoes! San Marzano tomatoes are prized for their fleshy inside, minimal seeds, and balanced flavor, making them ideal for using in this delicious tomato sauce.
Use San Marzano DOP canned tomatoes for the highest quality fleshy tomatoes with the best flavor and no bitterness. These special tomatoes have many imitators, so read the can label carefully to make sure you are getting the authentic tomatoes! I always keep a can of San Marzano tomatoes in my pantry to make this easy sauce for a simple dinner.
These canned tomatoes are especially wonderful in the winter when there aren't local fresh tomatoes. Their flavor pairs well with dried herbs like thyme or oregano. The sauce can be used in many dishes including pasta sauce, stews, soups, and more.
If you're looking for a tomato sauce with fresh summer tomatoes and basil, then try my authentic Italian Fresh Tomato Sauce recipe from the Amalfi Coast.
Dana’s Note: This tomato-based pasta sauce recipe has layers of flavor and body with the addition of finely chopped celery, carrot, and onion. I adapted this recipe from Marcella Hazan's cookbook Essentials of Classic Italian Cooking. Although Hazan is most famous for her tomato and butter sauce, this recipe is a real hidden gem in the cookbook. I changed the ratios and shortened the cooking procedure over time as I played around with this recipe.
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What are San Marzano DOP tomatoes?
San Marzano tomatoes are a specific type of plum tomatoes with an elongated shape and pointed end grown in Italy. They are prized around the world for their thick flesh and sweet flavor. The DOP designation (protected designation of origin) means the product is from a specific geographical region and that the name is recognized and protected by the European Union. A San Marzano DOP tomato can only be grown in a specific region: the Italian provinces of Naples, Salerno, or Avellino where there is rich volcanic soil.
Even if you don’t live in Italy, you can still have these delicious Italian tomatoes at home. Luckily San Marzano tomatoes are canned at the peak of freshness in order to preserve them. They are readily available on Amazon, in Italian markets, and sometimes at the supermarket in the canned tomato aisle. If your local market doesn't carry them, consider requesting that they do.
San Marzano DOP tomatoes are always sold as peeled whole tomatoes in 14 or 28 ounce cans. I use a blender or food processor to blend the tomatoes into a chunky or smooth consistency. Alternatively, you can also crush the tomatoes by hand.
What Makes San Marzano DOP tomatoes special?
Three aspects of San Marzano tomatoes make them extra special.
- They are well-balanced tomatoes, not being too acidic or bitter. Taste the tomatoes out of the can, and you will see that they do not need any added sugar.
- This variety of tomato is meaty, not watery, and has fewer seeds, which makes them ideal for cooking into sauces.
- San Marzano DOP tomatoes have a more intense flavor as they grow in the fertile volcanic soil near Mount Vesuvius in Italy.
How do I know if my can of tomatoes are authentic San Marzano tomatoes?
To be authentic San Marzano DOP tomatoes, the tomatoes need to be the San Marzano variety of tomato and need to be grown in the Italian provinces of Naples, Salerno or Avellino where there is rich volcanic soil. The can label needs to say "Pomodoro San Marzano Dell'Agro Sarnese-Nocerino DOP tomatoes” in order to know they are authentic.
If the can says "San Marzano-style" or generically states that it's "certified," then the tomatoes are not authentic DOP tomatoes. There are lot of tricky labels out there, including some with made up seals in similar colors to the authentic ones shown below.
The San Marzano DOP tomatoes receive these two special Italian seals, and both must be on the can to be authentic.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list with measurements.
This is such a great recipe for when you want to make a meal out of basic pantry ingredients.
- Italian canned whole peeled San Marzano DOP tomatoes - You will need one 14 to 16 ounce can, with the juices. Or more if you are doubling or tripling the recipe.
- Olive oil - Make sure the label says “extra virgin olive oil.”
- Veggies - You will need onion, carrots, and celery for this sauce.
- Dried thyme or oregano adds a little bit of extra flavor to the sauce.
- Dried Italian pasta like penne or rigatoni.
How to Make San Marzano Tomato Sauce
See the recipe card below for complete directions.
Step 3: Sauté the vegetables until softened and slightly golden brown.
Step 4: Simmer. Add the tomatoes and seasonings to the pan with the cooked vegetables, and simmer until sauce is thickened and a darker shade of red.
Step 5: Boil pasta. Meanwhile, cook the pasta until it is al dente, according to package directions. Take a cup of cooking liquid out of the pot and set it aside. Drain pasta.
Step: Combine and serve. Add sauce to the cooked noodles and gently toss. Heat together for about a minute so that some sauce absorbs in the pasta. Thin with a little pasta water if the sauce looks dry. Serve hot. Optional to top with Parmigiano Reggiano and julienned fresh basil.
Variations
- Feel free to add in extra fresh herbs if you wish, like parsley or basil.
- Add in a few fresh garlic cloves if you are a garlic lover.
- Sprinkle in red pepper flakes to add a bit of spice.
Make ahead and Storage
Make ahead: This is a perfect sauce to make ahead because the sauce holds in the refrigerator for 4-5 days, or it freezes well. I recommend cooking the pasta fresh before serving.
I like to double or triple this sauce recipe to make a big batch. Having sauce at the ready makes for an extra quick meal.
How to store: Store this San Marzano sauce in an airtight container in the refrigerator for 4-5 days.
How to freeze: Freeze this sauce in an airtight container for up to 6 months. Remember to label and date.
Other Italian recipes to try:
When you crave Italian food, make one of my authentic Italian recipes below. They're all designed to be made by home cooks.
- Italian Zucchini Ribbon Salad
- Italian Zucchini Latkes
- Italian Cod with Tomato Sauce
- Italian Fresh Tomato Sauce
Frequently Asked Questions
The DOP designation (protected designation of origin) means the product is from a specific geographical region and that the name is recognized and protected by the European Union. A San Marzano DOP tomato can only be grown in a specific region, which is the Italian provinces of Naples, Salerno, or Avellino where there is rich volcanic soil.
These tomatoes have low acidity, thicker flesh, and minimal seeds, making them perfect for tomato sauces. They can only be grown in certain regions of Italy in volcanic soil near Mount Vesuvius. This gives them a special flavor that can’t be duplicated.
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Recipe
San Marzano Tomatoes Sauce
Ingredients
- 2 cups Italian canned whole peeled San Marzano DOP tomatoes with juices see note (1- 14 to 16 ounce can)
- ¼ cup extra virgin olive oil
- ⅓ cup grated onion about half a small onion
- ⅓ cup grated carrots about 1 large carrot
- ⅓ cup grated celery about 2 ribs of celery
- Kosher salt to taste
- Freshly cracked black pepper to taste
- ¾ teaspoon dried thyme or oregano
- 1 pound dried pasta like penne, rigatoni, or your favorite pasta shape.
- Top with freshly grated authentic Parmigiano Reggiano and julienned fresh basil optional
Instructions
- Prep vegetables: Grate the vegetables using the medium sized holes of a box grater. Alternatively, chop vegetables into fine pieces with a knife or pulse in a food processor using the s-shaped chopping blade until the vegetables are in tiny pieces.
- Sauté vegetables: Place a large sauté pan on the stove, pour in the oil, and turn heat to medium. Add the grated vegetables, and stir to coat the vegetables in oil. Continue stirring occasionally. Sauté until vegetables are softened and slightly golden brown, about 15 minutes.
- Purée tomatoes: Purée canned tomatoes and their juices with a blender or food processor until the tomatoes are almost smooth but still have a little texture.
- Simmer: Pour the tomato purée into the pan with the vegetables, and add 2 large pinches of salt and thyme or oregano. Stir to combine with the vegetables. Cook at simmer for about 20 minutes, stirring occasionally, until the tomatoes turn a darker shade of red and reduce a bit. The finished sauce is a luxurious thickened tomato sauce with tiny chunks of vegetables. Add several grinds of freshly cracked black pepper and stir. Taste for salt and add more if needed.
- Meanwhile, cook the pasta in a large pot of salted water until pasta is al dente (cooked but firm), and follow the directions on the package. Once the pasta is cooked, remove 1 cup of pasta water and set aside. Then drain pasta.
- Toss the pasta and sauce in the pot on a low heat. Make sure the pasta is coated in sauce and that the noodles remain moist and saucy- Add a little pasta water if needed. Stir to coat and let the noodles absorb a little of the sauce, about a minute or so.
- Serve hot. Sprinkle with grated Parmigiano Reggiano cheese and julienned fresh basil, if desired.
Notes
- For best results, use a can of San Marzano DOP tomatoes grown in the Italian provinces of Naples, Salerno and Avellino. The label must say "Pomodoro San Marzano Dell'Agro Sarnese-Nocerino DOP tomatoes" to be authentic Italian San Marzano DOP tomatoes, and must include the two official seals on the can.
- For best results, pair the sauce with a good quality Italian dried pasta likeRustichella d'Abruzzo or Montebello.
- How to store: Store sauce in an airtight container in the refrigerator for 4-5 days.
- How to freeze: Freeze in an airtight container for up to 6 months.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
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