Homemade San Marzano Marinara Sauce
If you are looking for restaurant quality marinara sauce made right at home then you have to try this recipe. This stuff is truly incredible and once you make it from scratch you are going to have a hard time going back to anything store bought. The flavor is on a completely different level, and it is so much simpler to make than most people think.
What sets this sauce apart is the San Marzano tomatoes. They are sweeter, less acidic, and more flavorful than your average canned tomato and they are the reason this marinara tastes the way it does. I love keeping a jar of this on hand because it is so versatile. Pasta, dipping sauce, chicken parm, you name it.
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Homemade San Marzano Marinara Sauce
Difficulty: EasyAbout 1-1/2 Cups
10
minutes45
minutes (Total 55 minutes)Pasta, dipping sauce, chicken parm, you name it.
Ingredients
Sauce
- San Marzano Tomatoes - 28 Oz Can
- Chopped Onion - 1/3 Of A Large Onion
- Chopped Garlic - 4 Cloves
- Extra Virgin Olive Oil - 2 Tbsp
- Dry Herbs (Italian Seasoning) - 1 Tbsp
- Crushed Red Pepper - 1/2 Tsp
- Salt - 1 1/2 Tbsp
- Fresh Basil - A Generous Handful
- Water - A Splash
Method
Prep:
Finely chop your onion and garlic and set everything aside before you turn on the heat.
Cooking:
Heat a skillet over medium low and add in a healthy pour of extra virgin olive oil. Go in with the chopped onions and cook until they are translucent and softened.
Add in the chopped garlic and stir constantly to avoid burning. Once the garlic is fragrant go in with the dry herbs or Italian seasoning and the crushed red pepper and stir everything together.
Add the San Marzano tomatoes into the pan along with a splash of water. Using a spatula, gently break the tomatoes down as they cook. Add in a generous pinch of salt and go in with the fresh basil.
Let the sauce cook and reduce on medium low for 35 to 45 minutes, stirring occasionally. You want it to reduce down and deepen in flavor. Once the sauce has reduced, I personally like to give it a quick blitz with a blender for a smoother texture but that part is completely optional. Leave it chunky if you prefer.
TIPS AND TRICKS:
-San Marzano tomatoes are not optional if you want the best version of this sauce. They are sweeter, less acidic, and have a richer flavor than regular canned tomatoes. Look for the DOP certified label on the can to make sure you are getting the real thing.
-Do not rush the reduce. Letting the sauce cook down for the full 35 to 45 minutes is what concentrates the flavor and gives you that deep, rich marinara taste. A quick 10 minute sauce will not hit the same way.
-Stirring constantly when the garlic goes in is important. Garlic burns fast on even a medium low heat and burned garlic will make the whole sauce bitter. Keep it moving and pull back if the heat feels too high.
-Blending the sauce at the end is a personal preference. If you like a smooth, silky texture give it a quick blitz. If you prefer a more rustic chunky sauce leave it as is. Both versions are great.
-Fresh basil makes a noticeable difference. Add it in while the sauce is cooking and it will infuse into the sauce as it reduces. A little extra thrown in right before serving adds a nice bright finish.
WHAT TO SERVE WITH THIS:
-Toss it with your favorite pasta for a quick weeknight dinner that tastes like you spent hours on it. Spaghetti, rigatoni, or penne all work great.
-This is my go to sauce for chicken parm and it does not disappoint. The flavor is rich enough to hold up to a breaded cutlet and melted mozzarella on top.
-Use it as a dipping sauce for garlic bread, fried mozzarella sticks, or pizza rolls. Honestly one of the best uses for it and it disappears fast.
FREQUENTLY ASKED QUESTIONS:
How long can I store this and what is the shelf life?
Stored in an airtight jar or container in the fridge this marinara will keep for up to 5 days. For longer storage you can freeze it for up to 3 months. Just let it cool completely before transferring to a freezer safe container and thaw it in the fridge overnight when you are ready to use it.
Do I have to use San Marzano tomatoes?
You do not have to but I highly recommend it. San Marzano tomatoes are what give this sauce its signature sweetness and depth of flavor. If you substitute with regular canned tomatoes the sauce will still taste good but it will not have that same restaurant quality finish. If you can find them, use them.
Can I make this sauce ahead of time?
Absolutely and it actually tastes even better the next day after the flavors have had time to settle. Make a big batch, store it in the fridge, and you will have a versatile sauce ready to go all week long.
Can I make this sauce spicier?
Yes, just increase the amount of crushed red pepper to your liking. Start with a little extra and taste as you go. You can also add a pinch of cayenne if you want more heat without adding too much volume to the sauce.
Do I need a blender to finish the sauce?
Not at all. The blender step is completely optional and just comes down to personal preference on texture. An immersion blender works great if you want to blend it right in the pan without dirtying an extra appliance. If you do not have either, breaking the tomatoes down well with a spatula while cooking gives you a great rustic texture.
