Skip the jar! This easy San Marzano tomato sauce is my go-to when I want something fast, fresh, and full of flavor. It comes together in about 20 minutes with simple pantry staples like garlic, herbs, olive oil, and a can of San Marzano tomatoes. Use it for pasta, pizza, lasagna, or even warm pasta salad. Once you try it, you’ll never go back to store-bought.
Updated July 2025 with step-by-step photos, storage tips, and new FAQs for better results. Originally posted October 2019.
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Why You'll Love This Sauce
- Quick and Easy: Ready in 20 minutes or less.
- Pantry-Friendly: Uses 8 everyday ingredients.
- Freezer-Friendly: Make once, use again and again.
- Versatile: Pairs perfectly with pizza, pasta, casseroles, or as a dip.
Before You Cook, Read This
- Use San Marzano tomatoes for the best flavor, they’re naturally sweeter and lower in acidity.
- Fresh vs. dried herbs: Dried herbs work great, but fresh basil or oregano adds a pop of brightness if you have it.
- No blender needed: Crushed tomatoes give you that semi-smooth texture without extra steps.
Key Ingredients
- San Marzano Crushed Tomatoes: For that classic, rich tomato flavor.
- Garlic: Adds depth and savory notes.
- Olive Oil: Use a good-quality extra virgin olive oil.
- Herbs: Basil, oregano, rosemary, and a bay leaf.
- Salt & Black Pepper: For seasoning and taste.
- Sugar (optional): Just a pinch to balance acidity.
👉🏾 See the recipe card below for exact quantities and full instructions.
📖 Recipe
San Marzano Tomato Sauce
Equipment
- 1 Saucepan
Ingredients
- 28 ounce can of crushed san marzano tomatoes
- 1 tablespoon minced garlic
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 tablespoon extra virgin olive oil
- 1 bay leaf
- salt and black pepper to taste
- pinch of sugar
Instructions
- Add all ingredients into a medium saucepan and bring to a low boil on medium-high heat.
- Then cover, turn the heat down to low, and simmer for 15 to 20 minutes to allow all of those wonderful flavors to come together. Remove the bay leaf.
- Use immediately in your favorite recipe or store in the refrigerator in an air-tight container for 5 to 7 days or in the freezer up to 4 months.
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Storage
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze for up to 4 months in sealed containers.
Ways to Use It
- Toss with spaghetti and meatballs
- Layer into lasagna
- Spread on pizza crust
- Use to dip some warm bread
FAQs
San Marzano tomatoes are grown in volcanic soil and have fewer seeds, making them sweeter and less acidic, perfect for sauce.
You can, but they’ll need to be peeled, seeded, and cooked longer. For ease and consistency, canned is best here.
Crushed tomatoes give it a slightly textured, semi-smooth finish. For a smoother sauce, use pureed tomatoes.
Yes! This sauce freezes well and is perfect for meal prep.
More Recipes Using This Sauce
I’d love to hear how this San Marzano Tomato Sauce turned out for you! Did you serve it with pasta, pizza, or something creative? Drop your tips or twists in the comments below. I read every single one.
💌 From my kitchen to yours, happy cooking!
Chelle {Everyday Polish} says
This looks delicious! Will definitely be trying it out next time I make pasta, although your homemade pizza looks so yummy that now I'm tempted to experiment with that as well.
admin says
Thank you so much! Please do experiment away and let me know how it turns out. I was also going to make pasta with the sauce, but decided to try something different instead.