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 tomato sauce.
1pounddried pasta like penne, rigatoni, or your favorite pasta shape.
Top with freshly grated authentic Parmigiano Reggiano cheese and julienned fresh basil
Instructions
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.
Place a large sauté pan on the stove, pour in the oil and turn the heat to medium. Add the grated vegetables, and stir to coat the vegetables in oil. Continue stirring occasionally. Sauté until the vegetables are softened and slightly golden brown, about 15-20 minutes.
Purée the canned tomatoes and their juices with a blender or food processor. Purée until the tomatoes are almost smooth but still have a little texture.
Pour the tomato purée into the pan with the vegetables, and add 2 large pinches of salt. Add thyme or oregano now if using. 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 warm. 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.
For best results, pair the sauce with a good quality Italian dried pasta like Rustichella d'Abruzzo, Montebello, or De Cecco.
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 in the freezer for up to 6 months.