Transform fresh San Marzano tomatoes into a velvety, aromatic Italian sauce that perfectly balances sweetness and depth. This classic recipe takes just over an hour and lets these prized tomatoes shine.
Author:Don Nicholas
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes
Yield:4 cups1x
Category:Sides & Sauces
Ingredients
Scale
3 lbs fresh San Marzano tomatoes
2 tbsp olive oil
4 cloves garlic, minced
1 medium onion, finely chopped
1/4 cup fresh basil, chopped
1 tsp sugar (optional, to taste)
Salt and pepper to taste
Instructions
Blanch and Peel: Score an “X” on the bottom of each tomato. Boil for 1 minute, transfer to ice water, and peel the skins off. Roughly chop the peeled tomatoes or crush them by hand into chunks.
Sauté: In a large pan, heat olive oil over medium heat. Add garlic and onion; sauté until fragrant and translucent, about 5-7 minutes.
Cook the Tomatoes: Add the chopped tomatoes to the pan with their juices. Bring to a simmer and cook for 30–40 minutes, stirring occasionally and using a wooden spoon to break up any large pieces.
Season and Simmer: Add basil, salt, pepper, and sugar (if needed). Simmer for another 10 minutes until the sauce reaches your desired thickness. For a smooth sauce, pass through a food mill or blend with an immersion blender.
Serve or Store: Use immediately over pasta or store in jars for up to a week in the fridge or several months in the freezer. Let the sauce cool completely before storing.
Notes
This recipe yields approximately 4 cups of sauce, enough for 1 pound of pasta.
