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.

Fresh tomato sauce is the best way to use a surplus of tomatoes from your garden this summer with fresh basil and garlic. It also freezes well.

Learn how to make fresh tomato sauce with any type of tomatoes you have on hand. This recipe is rich in flavor and the most delicious compliment to any Italian meal. Say adios to canned tomatoes!

Sugo is an authentic Italian tomato sauce that benefits from slow-simmering on the stove. This recipe uses only a handful of ingredients to create a rich, flavorful sauce.

Homemade Marinara Sauce doesn't get any easier! This requires just a handful of ingredients and 20 minutes on the stove for a memorable Italian Marinara.

NOTE: To enjoy with pasta as soon as the sauce is ready, put a large pot of salted water on the cooktop over high heat and cook the pasta (I prefer De Cecco) as directed (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).

Here’s a super simple but super flavorful summer pasta recipe: sautéed fresh cherry tomatoes, toasted pine nuts, basil, mozzarella, parmesan and orecchiette pasta. It’s a classic combination, and it couldn’t be more delicious If you are looking to bulk it up with some meat, a natural addition would be some browned, hot or sweet Italian sauce.  Notes: I love a short pasta for this recipe (as opposed to spaghetti or linguini), and I particularly like the Barilla orecchiette. Conveniently, the boxes are 12 ounces, which is what you need for this recipe.  I have only ever made this with cherry tomatoes, but I imagine any ripe, juicy tomatoes you have on hand, will work just fine.  I like the pearl-sized mozzarella balls, packed in brine. The slightly larger-sized balls, ciliegine, work fine, too, as would simply dicing up a large ball of mozzarella. If making for children, consider omitting the crushed red pepper flakes or using just a pinch. 

This is the perfect blend of spices to add to soups, stews, and marinades.