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Home » Recipes » San Marzano Tomato Sauce

Published: May 11, 2022 · Modified: Jun 2, 2023 by Kelsey· This post may contain affiliate links ·

San Marzano Tomato Sauce

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This flavorful marinara sauce is made with mouth-watering San Marzano tomatoes, fresh herbs, and is the perfect way to please a dinner crowd.

An overhead picture of spaghetti covered in a red San marzano tomato sauce with fresh basil in a white bowl, sitting on top of a blue and white striped dish cloth.

Reasons I love this recipe:

  • This spicy marinara sauce is vegan and gluten-free.
  • It's an easy recipe and takes only twenty five minutes to make.
  • It's perfect for a make-ahead dish or meal prep recipe.

If you enjoy this marinara pasta recipe, try my Penne Pomodoro next!

Ingredient Notes

Labeled ingredients including: san marzano DOP tomatoes, olive oil, basil, spices, and garlic

San Marzano Tomatoes: These tomatoes are full of flavor and don't require any sugar to sweeten them.

Garlic: I always recommend using fresh garlic to ensure the freshest and best possible flavor.

Crushed Red Pepper: This is what makes our spicy marinara so spicy! Feel free to omit or reduce the amount of crushed red pepper if you want a more mild spice, or no spice at all.

Step by Step Instructions

Two pictures of bowls, the top bowl is label "whole tomatoes" and is filled with several tomatoes in sauce. The second is labeled, "hand crushed tomatoes" and shows crushed tomatoes in a bowl.

This San Marzano sauce is easy to make and a beginner level recipe!

Start by pouring your San Marzano tomatoes into a bowl and gently crushing them with your (well washed) hands. Break them apart into small chunks and set aside. The tomato chunks are what gives this hearty marinara sauce it's bulk!

Next, mince the garlic and chop the fresh basil.

Combine the olive oil and garlic in a sauce pan and cook over medium-low heat for about 30 seconds. Be extra careful in this step that the garlic doesn't brown, that will give your sauce a bitter flavor.

Add the salt, oregano, and crushed red pepper to the garlic, followed by the tomatoes.

Allow the sauce to simmer for about 20 minutes. In this time you can cook any pasta you might need to serve with the sauce, I would recommend about half a pound of pasta.

At the end of cooking, remove the sauce from the heat, stir in the fresh basil, and allow to cool slightly before serving.

Substitutions and Additions

A side image of red sauce over spaghetti. There is fresh green basil on the pasta.

Make it less spicy: It's easy to make this homemade sauce recipe without the heat. Simply reduce the amount of crushed red pepper flakes you're using, or omit the crushed red pepper completely.

Sweeten the sauce: Add one tablespoon of sugar to your sauce if you prefer a sweeter taste.

Add some veggies: You can add diced carrots, onion, and celery to this sauce when you add the garlic. This will allow time for the vegetables to properly soften and cook and will make this an even more hearty marinara sauce!

Add lentils: Add ¼ cup of red lentils along with an additional ½ cup water when you add the tomatoes. This will give you some plant based protein and thicken your sauce.

How to Serve

Red sauce covering spaghetti in a white bowl. The spaghetti is garnished with fresh green basil

Traditional Pasta Sauce: This sauce recipe was originally intended to be served as a pasta sauce, but there are so many delicious ways to incorporate this savory pasta sauce into your meals!

Lasagna: Use this in your traditional lasagna bake instead of jarred sauce.

Pizza Sauce: Add a layer of this tomato-goodness onto your pizza instead of a traditional pizza sauce.

Dipping Sauce: Use it for dipping bread, garlic knots, fried eggplant, and so much more.

Sauce for a Sandwich: This is the perfect addition to your next hot sub sandwich. If you're making a plant-based "meat"ball sub, cover those Impossible meat balls in this spicy, savory sauce.

If you enjoyed this vegan spaghetti sauce, be sure to try some of my other plant based recipes next:

  • A white bowl filled with pasta covered in a lemon sauce.
    Lemon Pasta Sauce
  • A blue bowl filled with spaghetti noodles covered in a green pesto, garnished with fresh basil
    Creamy Pesto Sauce
  • Roasted Red Pepper Sauce
  • A round white bowl with mushroom pasta inside, garnished with fresh green herbs.
    Vegan Mushroom Pasta
An overhead picture of a white bowl filled with spaghetti and red sauce, it is garnished with a sprig of fresh green basil.

San Marzano Tomato Sauce

Kelsey Riley
This spicy marinara sauce is made using San Marzano tomatoes and is packed with flavor!
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Italian
Servings 4
Calories 105 kcal

Ingredients
  

  • 1 28 oz can San Marzano tomatoes
  • 2 tablespoon olive oil
  • 7 cloves garlic minced
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • ¼ cup oregano
  • ½ cup fresh basil chopped

Instructions
 

  • Start by pouring the can of San Marzano tomatoes into a bowl. Using your freshly washed hands, break the tomatoes apart into smaller chunks. You can decide how large or small to make the chunks based on your personal preference.
  • Next, mince the garlic and chop the basil.
  • Pour the olive oil into a medium sized sauce pan and turn to medium-low heat. Once heated, add the minced garlic and allow it to cook for about 30 seconds. Be careful that the garlic doesn't brown or the sauce will have a bitter taste.
  • Next, add the oregano, crushed red pepper, salt, and tomatoes into the pan and stir until well combined. Continue to cook over low heat for about 20 minutes.
  • When the sauce has finished cooking, remove it from heat and stir in the basil. Allow it to cool slightly before serving.

Notes

Serve with ½ pound of pasta.
You can adjust the amount of or eliminate the crushed red pepper if you don't want your sauce to be spicy. 
The sauce can be stored in the fridge in an airtight container for up to 5 days, and can be stored similarly in the freezer for up to 3 months. 

Nutrition

Calories: 105kcalCarbohydrates: 9.7gProtein: 2.2gFat: 7.5gSaturated Fat: 1.1gSodium: 301mgFiber: 2.6gSugar: 5.3g
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

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About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

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On my blog you will find delicious and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

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