Name: Italian Red Sauce with San Marzano Tomatoes Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 28 oz can whole, peeled Italian San Marzano tomatoes; 2 Tbsp olive oil; 1 medium onion, chopped (about 1/2 cup); 2 cloves garlic, minced; 1/2 cup red wine (optional); 3 oz tomato paste (or 1/2 of a 6 oz can); 2 tsp kosher salt (to start); 1 tsp ground black pepper; 1 Tbsp sugar; Crushed red pepper, to taste (start with 1/4 teaspoon if you like heat); Water, as needed (in 1/4 cup increments); Fresh basil (optional, for garnish or added flavor)

Jump to Recipe

Introduction

This classic Italian red sauce made with San Marzano tomatoes is rich, flavorful, and perfect for pasta, pizza, or any dish that calls for a vibrant tomato sauce. It balances acidity with a touch of sweetness and a gentle kick of spice, making it a versatile staple in your kitchen.

A white bowl filled with yellow pasta noodles at the bottom, topped with a reddish-brown chunky tomato meat sauce, and garnished with a small green basil leaf on top, placed on a white cloth with a lace edge on a white marbled surface. In the background, there is a white bowl filled with more yellow pasta and sauce, a tall empty glass, and a white bowl inside a brown wicker basket filled with extra tomato meat sauce. Two silver forks lie to the left of the main bowl, and another empty glass is on the right side. The scene is softly lit, focusing on the pasta bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 28 oz can whole, peeled Italian tomatoes
2 Tbsp olive oil
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1/2 cup red wine (optional)
3 oz tomato paste (or 1/2 of a 6 oz can)
2 tsp kosher salt (to start)
1 tsp ground black pepper
1 Tbsp sugar
Crushed red pepper (to taste, start with 1/4 tsp if you like heat)
Water (as needed, in 1/4 cup increments)
Fresh basil (optional)

Instructions

Step 1: Place the whole tomatoes with their juices into a blender and pulse until you reach your desired sauce consistency.
Step 2: Heat olive oil in a 4-quart saucepan over medium heat. Add the chopped onion and sauté until translucent and golden, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
Step 3: If using, pour in the red wine and cook for at least 2 minutes, allowing the alcohol to evaporate and the flavors to meld.
Step 4: Lower the heat to medium-low and add the tomato paste. Stir and swirl it around with the onions until softened, about 2 minutes. Add the salt, black pepper, crushed red pepper, and sugar. Stir quickly to combine, letting the sugar caramelize slightly without burning.
Step 5: Immediately add the pureed tomatoes to the pan. Simmer gently over low heat for about 45 minutes, stirring occasionally. After 30 minutes, taste and adjust seasoning by adding more salt, pepper, or sugar if needed.
Step 6: Continue simmering until the sauce thickens to a rich, vibrant red with deep flavor. Add water in small increments if the sauce becomes too thick.
Step 7: If you like, stir in fresh basil just before serving for a bright, herbal note. Use the sauce immediately or as a base for meat dishes or pizza.

Tips & Variations

For a smoother sauce, blend the tomatoes longer or pass the sauce through a sieve after cooking.
Add finely grated carrot at the onion stage for natural sweetness instead of sugar.
Use dry white wine instead of red for a lighter flavor profile.
Leave out the wine for a non-alcoholic version; just increase the cooking time slightly to develop flavor.
For extra depth, add a splash of balsamic vinegar or a pinch of dried oregano.

Storage

Store the cooled red sauce in an airtight container in the refrigerator for up to 5 days. To freeze, place in freezer-safe containers and keep for up to 3 months. Reheat gently on the stove over low heat, adding a splash of water if the sauce has thickened too much.

How to Serve

Two white deep plates each hold a serving of short tube pasta piled loosely at the bottom with a smooth yellow color. On top, there is a thick layer of red tomato sauce with bits of meat and small textures, garnished with a bright green basil leaf placed near the center. The sauce is sprinkled with finely grated white cheese, creating a light dusting over the red. Each plate has a silver fork resting inside, with the fork handles pointing outward toward the edges of the plates. The plates sit on a white marbled surface, with a soft white cloth underneath and a wicker basket blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular canned tomatoes instead of San Marzano?

Yes, regular canned whole peeled tomatoes will work, but San Marzano tomatoes are preferred for their sweeter, less acidic flavor which enhances the sauce.

Is the red wine necessary?

The red wine adds depth and richness but is optional. If you omit it, simply simmer the sauce a bit longer to let the flavors develop fully.