San Marzano Tomato Sauce is a timeless, slow-simmered classic that showcases the deep, naturally sweet flavor of Italy’s most prized tomatoes. This sauce is a masterclass in simplicity and depth—built from just a few quality ingredients like garlic, olive oil, and herbs, but transformed by the long, patient simmering that coaxes every layer of richness from the tomatoes.

With the addition of sun-dried tomato paste and aromatic basil and oregano, the result is a velvety, robust sauce that’s as elegant as it is comforting.

Whether served over pasta, used in lasagna, or spooned onto crusty bread, this sauce embodies the soul of rustic Italian cooking—humble, nourishing, and unforgettable.

Why People Will Love This San Marzano Tomato Sauce:

Made with Italy’s finest tomatoes: San Marzano tomatoes are naturally sweet, low in acidity, and rich in flavor, giving the sauce a deep, clean tomato taste without bitterness or the need for added sugar.

Slow-simmered for depth and richness: Simmering for 3+ hours allows the flavors to develop complexity, concentrates the natural sugars in the tomatoes, and yields a luxurious, velvety texture that clings beautifully to pasta.

Fragrant and balanced aromatics: The gentle sautéing of garlic in olive oil forms a savory base that infuses the entire sauce with a mellow, aromatic warmth—never overpowering, just deeply comforting.

Customizable to taste and texture: Whether you prefer your sauce chunky and rustic or smooth and refined, this recipe adapts easily with or without blending, and works beautifully with additional ingredients like a parmesan rind or red pepper flakes.

Freezer-friendly and versatile: It stores and freezes well, making it perfect for batch cooking. Use it as a pasta sauce, pizza base, soup starter, or braising liquid—its versatility makes it a staple in any kitchen.

Rooted in tradition, yet elevated with care: The inclusion of sun-dried tomato paste and fresh herbs adds umami and brightness, enhancing the traditional Italian foundation with thoughtful, flavor-boosting touches.

Key Ingredients:

San Marzano Tomatoes (4–5 cans):

The heart of the sauce. Grown in volcanic soil near Mount Vesuvius, San Marzano tomatoes are prized for their naturally sweet, low-acid profile, firm flesh, and minimal seeds. They break down beautifully during cooking, creating a sauce that is both smooth and rich without needing added sugar or heavy seasoning.

Garlic (8 cloves, minced):

Slowly sautéed in olive oil, garlic lays the aromatic foundation of the sauce. When cooked gently, it becomes sweet and mellow, infusing the entire pot with subtle depth and complexity.

Extra-Virgin Olive Oil (3–4 tablespoons):

Used not just as fat but as a flavor conductor, the olive oil extracts and disperses the garlic’s aroma and gives the sauce a silky mouthfeel. It also contributes a grassy, fruity undertone that supports the tomatoes without overshadowing them.

Amore Sun-Dried Tomato Paste (2–3 tablespoons):

This concentrated paste introduces a deep, umami-rich intensity that enhances the tomato flavor and adds subtle smokiness. It’s a small addition that makes the sauce taste like it’s been simmering all day—even if it hasn’t.

Fresh Basil and Oregano:

Added at the end to preserve their brightness, basil brings a soft, sweet herbal aroma while oregano introduces a slightly peppery earthiness. Fresh herbs elevate the sauce from simple to sublime by adding balance and vibrancy.

Salt & Black Pepper (½ teaspoon each, adjustable):

These essential seasonings are used sparingly to amplify natural flavors rather than dominate. They allow the tomatoes and herbs to take center stage.

Expert Tips:

Use whole peeled San Marzano tomatoes—not crushed or diced:

Whole tomatoes offer the most control over texture and are the least processed, preserving their natural sweetness and integrity. Crushing them gently with your hands or a spoon during cooking allows the sauce to break down gradually and naturally.

Sauté garlic low and slow—never brown it:

Garlic should be gently cooked in olive oil over low to medium heat until fragrant (30–60 seconds). If it browns, it turns bitter and can overpower the sauce. The goal is to bloom its flavor into the oil, not fry it.

Simmer uncovered or partially covered to concentrate flavors:

Keeping the lid slightly ajar allows moisture to escape, concentrating the sauce and intensifying its natural sweetness. Stir occasionally to prevent sticking or scorching at the bottom.

Add a Parmesan rind for umami depth (optional but transformative):

Simmering a Parmesan rind in the sauce slowly releases savory, nutty notes and creates a fuller, more luxurious flavor. Just remember to remove it before serving.

Layer your salt and herbs intentionally:

Salt early to help the tomatoes break down, but finish seasoning at the end to adjust for taste. Similarly, add fresh herbs only in the last few minutes of cooking to preserve their brightness and prevent bitterness.

Let time do the work—don’t rush it:

The 3+ hour simmer is key. Over time, the tomatoes will mellow, the acidity will soften, and the ingredients will meld into something far greater than the sum of their parts. The longer it cooks, the more soul it develops.

Use a stainless steel or enameled pot—avoid reactive metals:

Tomatoes are acidic, and cooking them in aluminum or cast iron can lead to a metallic taste. Stick with stainless steel or enameled cookware for clean, untainted flavor.

Taste and adjust at the very end:

After the sauce has reduced and the herbs are stirred in, taste and fine-tune with more salt, pepper, or a touch of olive oil for finish. The final adjustment brings the whole sauce into harmony.

San Marzano Tomato Sauce

Ingredients

8 garlic cloves, minced

3-4 Tablespoons extra-virgin olive oil

4-5 28oz cans San Marzano Peeled Tomatoes (with juices)

2-3 Tablespoon amore sun-dried tomato paste (or use regular tomato paste)

1/2 teaspoons (each) salt & black pepper

3 Tablespoons fresh basil (for dried basil – 1 Tbsp)

2 teaspoons fresh oregano (for dried oregano – 1 tsp)

Instructions

Sauté the Garlic:

In a large stainless steel pot, heat the olive oil over low to medium heat.

Add the minced garlic and cook for 30 to 60 seconds, stirring constantly to prevent browning.

The goal is to release the garlic’s aroma without letting it burn.

Add Tomatoes and Simmer Slowly:

Pour in the San Marzano tomatoes with their juices. Add the tomato paste, salt, and black pepper. Stir well to combine.

Cover the pot partially—leave it slightly open to let steam escape—and reduce the heat to low. Let the sauce simmer gently for at least 3 hours, stirring occasionally to prevent sticking or scorching.

(Optional) Add Parmesan Rind:

For extra depth, add a Parmesan rind during simmering.

Let it infuse the sauce, then remove and discard it before serving.

Blend, if Desired:

For a smoother sauce, use an immersion blender at the end of cooking to puree the mixture.

If you prefer a rustic, chunkier texture, you can skip this step—the San Marzanos will naturally break down into a soft, hearty sauce.

Finish with Fresh Herbs:

Stir in the chopped basil and oregano just before serving to preserve their freshness.

Taste and adjust the seasoning with additional salt and pepper, if needed.