This incredibly simple yet gourmet San Marzano Tomato Sauce recipe uses canned tomatoes and basic seasonings. Learn how to make a delicious marinara sauce from scratch to use on pasta and pizza.

close up of san marzano tomato sauce in a glass container on a yellow napkin

This post may contain affiliate links. For more information, see my affiliate disclosure.

See that can of San Marzano tomatoes in the back of your pantry? (It’s probably Cento brand, let’s be honest.) It’s about to transform into the most balling, delicious, and EASY marinara sauce.

My mom is 100% Italian, so making a good Italian red sauce from scratch should basically be in my genes, right? Not to toot my own horn, but after experimenting with this San Marzano Tomato Sauce, I think that’s true.

This delicious recipe is super flavorful, and that’s primarily because of the tomatoes. But why is that? Are San Marzano tomatoes really better than other types?

YES. San Marzano tomatoes are the BEST kind to use for marinara sauce. They’re sweeter and are known for having low acidity, few seeds, and skin that you can easily remove.

If it was summer and I still had my incredibly fruitful San Marzano tomato plants in the garden, I’d probably use fresh tomatoes to make this recipe. But even then, there would be nothing wrong with using the canned kind. In fact, canned tomatoes are delicious, shelf-stable, and highly nutritious.

a can of cento san marzano tomatoes surrounded by garlic and herbs

Are canned tomatoes better than fresh?

All types of tomatoes are rich in potassium, vitamins A and C, fiber, and several beneficial plant compounds. However, canned tomatoes are actually higher in the antioxidant lycopene.

In the body, lycopene may exert a number of positive effects on the vascular system, including helping to lower blood pressure and prevent the build-up of plaque in arteries.

This is because food processing may break down cell walls and improve the availability of lycopene in the body. While more research is needed, existing studies highlight that canned tomatoes are at least as nutritious as fresh (if not more nutritious).

How to Make San Marzano Tomato Sauce

Cook minced garlic in a little olive oil in a saucepan over low-medium heat. It can burn easily, so be sure to stir it with a wooden spoon.
Add a can of whole peeled tomatoes, basil, oregano, and salt. Stir and let the sauce simmer for about a half hour. Use the back of a wooden spoon to crush the tomatoes to help them break down. Taste and add more seasonings as desired.

sauteed garlic in a stainless steel saucepan on a counter

tomato sauce simmering in a stainless steel saucepan on a counter

How to Store and Use Homemade Marinara Sauce

You can use this sauce right away or store it in a glass jar in the fridge for up to a week. To freeze San Marzano Tomato Sauce, let it come to room temperature then transfer to freezer-safe containers (one big container or a few smaller ones if you want to freeze it in individual portions). Freeze for three months or longer.
Thaw frozen sauce in the fridge in a bowl of water before use. You can also put it in a saucepan straight from the freezer, but I recommend heating it on low to avoid scorching. Keep a careful eye. If it’s coming straight from the fridge, reheat sauce in a saucepan over medium-low heat, stirring frequently.
You can use this tomato sauce as the base for homemade pizza. If you don’t have pizza dough, use pita bread or even just a slice of regular bread. And of course, this recipe tastes delicious smothered over pasta with locatelli cheese or freshly grated parmesan! To make a complete meal, cook some spinach with garlic in a skillet and add a can of white beans. (Thanks to my mom for that idea!)
If you’re sick of eating pasta at the moment, try to switch up the shapes you get. Orecchiette, orzo, and fusilli are less popular varieties, and they can add a fun new shape to your meals!

For other homemade sauce recipes, check out the Hidden Veg Pasta Sauce, Roasted Cherry Tomato Sauce with Fresh Herbs, and Roasted Red Pepper Pasta Sauce while you’re here.

marinara sauce in a glass container on a napkin next to heads of garlic

Healthy Side Dishes for Pasta Dinner

Want a vegetable side for your next pasta night? I love the Lemony Fennel Lentil Salad with Parsley, Roasted Frozen Broccoli, Kale Radicchio Salad, Tarragon Roasted Summer Vegetables, and Whole Roasted Onions.

I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

📖 Recipe