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Cooked san Marzano tomato sauce in a white pan topped with basil with a wood spoon in the pan.

Simple Homemade San Marzano Tomato Sauce

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5 from 2 reviews

  • Author: Amy Estes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 cups 1x
  • Diet: Low Calorie


Make a quick San Marzano Tomato Sauce in 20 minutes! Blend San Marzano tomatoes, olive oil, garlic, onion, and Italian seasoning, then simmer for the best flavorful tomato sauce. It’s perfect for pasta, meatballs, chicken, pizza, or layered in lasagna. 


  • 1 (28oz) can whole peeled San Marzano tomatoes 
  • 1 small yellow onion – peeled and diced
  • 34 cloves of garlic – peeled and minced
  • 1 tablespoon tomato paste
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup fresh chopped basil – optional for garnish


  1. Prep the aromatics. Chop up the onion and garlic, which will help add amazing flavor to the sauce.
  2. Combine ingredients and blend. Add all of the sauce ingredients to a food processor and blend on high for 20 seconds. Until the consistency is slightly smooth but still a little chunky. You just really want all of the ingredients blended well together. 
  3. Simmer. Pour the sauce into a saucepan on the stovetop and bring it to a low boil. Then cover and simmer it for 15-20 minutes, for the best flavor. Stir in some chopped basil once it is done cooking.
  4. Serve. You can enjoy this amazing sauce over pasta, on pizza, with meatballs, or just as a dipping sauce with some homemade Eggplant Fries.


    • Make sure to use real San Marzano Tomatoes. Look at the package to make sure it is MADE IN ITALY and not New Jersey, for example. There are some brands out there that use the San Marzano name on the label but they are not truly San Marzano tomatoes from Italy. Sad but true.
    • Use a sweetener to cut through the acid in the tomatoes. I used maple syrup in this recipe since I cannot eat white sugar but you could also use white sugar, stevia, agave, or even honey.
    • Don’t skip the simmering part of the recipe. Simmering the sauce makes all of the difference and allows the flavors to really blend well together. I know it’s easy to think, oh I can skip that step, and you can of course but the result will not be as flavorful.
    • Store leftover sauce in mason jars in the refrigerator for up to 2 weeks, or in freezer-friendly ziplock bags for up to 2 months. Just make sure to let it cool completely first before storing it. 
      • Prep Time: 5 Minutes
      • Cook Time: 1 hour
      • Category: Dressings and sauces
      • Method: Stovetop
      • Cuisine: Italian