San Marzano tomatoes are often hailed as the gold standard for tomato sauces, originating from Italy and known for their rich, sweet flavor and low acidity. Whether for a leisurely Sunday dinner or a weeknight meal, making this San Marzano copycat tomato sauce brings that authentic Italian taste right into your cozy kitchen, promising to make your pasta dishes, pizzas, or meatball evenings extra special.

This sauce pairs wonderfully with a bowl of al dente spaghetti, sprinkle some fresh basil and parmesan cheese on top to really enhance the flavors. It’s also a fantastic base for homemade pizzas, sub sandwiches, or as a dipping sauce for breadsticks. A side of garlic bread and a simple green salad dressed with balsamic vinegar and olive oil will round out the meal beautifully, making it a delightful family feast.

Servings: 4-6

2 cans (28 ounces each) San Marzano style tomatoes
1/4 cup extra virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (optional)
A handful of fresh basil leaves, torn

1. Heat the olive oil in a large saucepan over medium heat.

2. Add the chopped onion and cook until translucent, about 5-7 minutes.

3. Stir in the minced garlic and cook for another minute, until fragrant.

4. Add the San Marzano tomatoes (crushed by hand or with a spatula), including the juice, into the saucepan.

5. Stir in the sugar, salt, black pepper, dried oregano, dried basil, and crushed red pepper flakes if using.

6. Bring the sauce to a boil, then reduce heat and let it simmer uncovered for about 30-45 minutes, stirring occasionally until it thickens to your preferred consistency.

7. Add the torn fresh basil leaves during the last 5 minutes of cooking.

8. Adjust the seasoning with more salt, pepper, or sugar to taste before serving.

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