Homemade Tomato Sauce with San Marzano Tomatoes | CookOS

Homemade Tomato Sauce

Name: Homemade Tomato Sauce with San Marzano Tomatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 (28 oz) can San Marzano tomatoes; 1/4 cup high-quality olive oil; 1 small onion, diced; 4 cloves garlic, thinly sliced; 1/2 cup fresh basil leaves, divided; salt, to taste

This homemade tomato sauce uses high-quality San Marzano tomatoes and fresh basil to create a flavorful, versatile sauce for pasta, pizza, and Italian cooking. The simple ingredient list lets the quality tomatoes shine without unnecessary complexity.

🌍Italian 🏷️Tomato sauce 🏷️Marinara sauce 🏷️Pasta sauce 🏷️San marzano

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Total

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by thatdudecancook

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Ingredients

1 (28 oz) can San Marzano tomatoes
1/4 cup high-quality olive oil
1 small onion, diced
4 cloves garlic, thinly sliced
1/2 cup fresh basil leaves, divided
salt, to taste

6 Ingredients

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Instructions

1
In a large bowl, use your hands to slightly crush the San Marzano tomatoes.
2
In a large pot or Dutch oven over medium heat, add the olive oil. Once hot, add the diced onion and sauté until translucent.
3
Add the sliced garlic and cook for another minute until fragrant.
4
Add about half of the fresh basil leaves and stir for a few seconds.
5
Pour in the crushed tomatoes, stir to combine, and bring to a simmer.
6
Reduce heat to low and cook for 45 minutes, stirring occasionally.
7
Finish the sauce by seasoning with salt to taste and stirring in the remaining fresh basil leaves.

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Tips & Notes

Pro tips

Slice garlic thinly rather than mincing to control how quickly it browns in the olive oil—thin slices cook more evenly and prevent bitterness.
Add fresh basil near the end of cooking (last 5 minutes) to preserve its bright flavor; cooking basil too long dulls its aroma.
Use a good-quality San Marzano tomato brand; they have fewer seeds and lower acidity, which creates a sweeter, smoother sauce.
Taste and season gradually with salt—canned tomatoes vary in saltiness, so start light and adjust to your preference.

Substitutions

San Marzano tomatoes → whole peeled Roma tomatoes (slightly more acidic; add 1 teaspoon sugar if needed)
Fresh basil → dried basil (use 2 tablespoons; add during the last 10 minutes of cooking)
High-quality olive oil → neutral oil like grapeseed oil (sauce will lack richness but remain functional)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop over low heat.

Common Questions

Can I use fresh tomatoes instead of canned?

Yes. Use 2-3 pounds of fresh, ripe tomatoes (Roma or San Marzano varieties work best). Blanch, peel, and crush them before simmering for 20-30 minutes.