Quick & Simple San Marzano Tomato Sauce
This San Marzano tomato sauce is one of my all-time favorite recipes. Unlike the slowly simmered bolognese & ragu recipes we've shared here on PWWB, this quick & simple tomato sauce recipe leans on 5 simple ingredients, 5 minutes of prep, & just 10 minutes of easy, hands-off cooking. The result? A restaurant-worthy homemade tomato sauce with seriously light & fresh flavor. I'm positive you'll love it just as much as we do! The secret lies in using high-quality ingredients, like fresh basil, fruity extra virgin olive oil, & real-deal San Marzano tomatoes, the super-special Italian tomatoes with the perfect balance of sweetness & acidity. (Check the Recipe Notes, below, to learn more about San Marzano tomatoes!) But best of all – you can use this San Marzano tomato sauce in just about anything – pasta dishes, meatballs, pizza night, crispy chicken cutlets, & so much more. It's a great staple recipe you'll come back to time & time again.
Ingredients
- one 28-ounce can whole peeled San Marzano tomatoes (see Recipe Notes)
- 1/4 cup extra virgin olive oil
- 6-8 cloves garlic, crushed & roughly chopped
- optional: up to 1/2 teaspoon crushed red pepper
- 2-3 sprigs fresh basil (about 6-8 leaves)
- 1 teaspoon granulated sugar
- kosher salt & ground black pepper, to season
Directions
- 1
Place the San Marzano tomatoes & their juices in a food processor. Pulse to chop the tomatoes as chunky or smooth as you’d like – I like a good rough chop with some texture. Set aside.
- 2
Add the olive oil & garlic to a medium skillet or saucepan over medium-low heat. Cook 3-4 minutes, stirring often to prevent browning, until the garlic is golden & fragrant. If desired, add crushed red pepper flakes & cook 30 seconds – 1 minute longer, stirring often.
- 3
Add the chopped tomatoes from Step 1 to the skillet, along with the fresh basil, granulated sugar, 1 1/2 teaspoons kosher salt & ground black pepper as desired. Stir to combine. Increase the heat under the skillet to medium, & simmer, stirring often, for 8-10 minutes. Once simmered, remove & discard the spent garlic & basil as desired.
- 4
Once the San Marzano tomato sauce is simmered, you can use immediately (toss into your favorite pasta, serve with meatballs, layer into a lasagna, etc.) or you can cool & store for later use (see Recipe Notes for storage & freezing directions). Enjoy!