10 Easy San Marzano Recipes

San Marzano tomatoes are longer and thinner than the typical plum tomato, with a sweeter, less acidic flavor.

They’re perfect for making homemade tomato sauce (and so much more), and in this post, I’m sharing 10 of my favorite San Marzano recipes that feature these delicious tomatoes.

So whether you’re looking for a classic marinara or something a little more unique, I’ve got you covered.

See Also: What Salad Goes with Spaghetti and Meatballs? 10 Best Salads

10 Easy San Marzano Recipes

Before you jump straight into these easy San Marzano recipes, there are a few things you should know about cooking with this type of tomato.

San Marzanos are a bit different than your average tomato, so it’s important to understand how to use them before you start cooking.

Here are 3 tips for cooking with San Marzano tomatoes:

1. Don’t overdo it on the seasoning: Since San Marzanos are already quite flavorful, you don’t need to go overboard on the seasoning. A little salt and pepper is all you need to bring out the natural flavors of the tomato.
2. Cook them low and slow: San Marzanos are best cooked low and slow in order to preserve their delicate flavor. This means avoiding high heat and long cook times.
3. Use them in simple recipes: Because of their delicate flavor, San Marzanos work best in simple recipes that let the tomato shine through. Avoid complex recipes with lots of ingredients as this will overwhelm the taste of the tomato.

With that said, here are 10 amazing recipes that use San Marzano tomatoes:

San Marzano Tomato Sauce {Family Recipe}

This recipe from asimplepalate.com has really made an impression on me.

I am not a San Marzano tomato sauce expert by any means, but I have to say that this recipe is pretty darn good.

And easy!

The best part is that it only requires a handful of ingredients that you probably already have in your pantry.

Here are my best tips:

• Use good quality olive oil. This will make a big difference in the flavor of your sauce.
• Don’t skimp on the garlic. I like to use at least 4 cloves, but you can use more or less depending on your taste preferences.
• If you want a little bit of spice, add in a pinch of crushed red pepper flakes.
• Let the sauce simmer for at least 30 minutes so all of the flavors have a chance to come together.

This recipe makes enough sauce for 4-6 people, and it can be easily doubled if you need to feed a larger crowd.

Serve it over your favorite pasta or use it as a dipping sauce for breadsticks or garlic bread.

Italian Pasta al Pomodoro

In this recipe, spaghetti is tossed with a simple and delicious San Marzano tomato sauce and topped with basil and Parmesan cheese.

This dish is incredibly easy to make and can be on your table in under 30 minutes!

Here are a few tips to make this dish even better:

• Use good quality spaghetti – I like to use De Cecco or Barilla brands.
• Make sure the tomatoes you use are San Marzano tomatoes – they have a sweeter, richer flavor than other types of tomatoes.
• If you can’t find fresh basil, you can substitute with dried basil. Just add it to the sauce when you start cooking it so it has time to rehydrate.
• Use a microplane or rasp-style grater to get nice, fine pieces of Parmesan cheese. Pre-grated cheese just doesn’t taste as good in this dish!

San Marzano Pizza Sauce Recipe

This recipe will teach you how to make pizza sauce using San Marzano tomatoes, which are widely considered to be the best tomatoes for pizza sauce.

This recipe is easy to follow and yields a delicious, authentic pizza sauce.

Here are a few tips to get the best results:

• Use good quality San Marzano tomatoes. There are many brands of canned San Marzanos out there (unless using fresh), but not all of them are created equal. Do your research and find a brand that you trust.
• Don’t skimp on the olive oil. A good quality extra virgin olive oil will make a world of difference in the flavor of your sauce.
• Don’t be afraid to let the sauce simmer for a long time. The longer it simmers, the more flavorful it will be. Just make sure to keep an eye on it and stir occasionally so that it doesn’t burn.

With these tips in mind, you’re sure to end up with a delicious pizza sauce that your friends and family will love.

Roasted San Marzano Tomatoes Recipe

San Marzano tomatoes are perfect for roasting!

This is a quick and easy recipe that always turns out delicious.

1. I like to start by preheating my oven to 375 degrees Fahrenheit.
2. Then, I slice the tomatoes in half lengthwise and remove the seeds.
3. Next, I drizzle olive oil on a baking sheet, and then place the tomatoes cut side down on the baking sheet.
4. I roast them for about 20-25 minutes, or until they are blistered and slightly charred around the edges.
5. Once they are done roasting, I let them cool for a few minutes so that I can handle them.
6. Then, I peel off the skin (it should come off easily) and chop them up into small pieces.

These roasted tomatoes are great in pasta dishes, on pizza, or just as a snack!

Here are a few of my best tips:

• Make sure to use fresh San Marzano tomatoes for this recipe. They have a sweeter flavor than other types of tomatoes, and they hold up well during roasting.
• If you can’t find fresh San Marzanos, you can use canned ones. Just make sure to drain them well before using.
• Don’t skip the step of removing the seeds! This will help to prevent your roasted tomatoes from being too watery.

San Marzano Salsa

Made with sweet San Marzano tomatoes, this healthy salsa is delicious on its own or as a topping for chicken, fish, or tacos.

I like to make this salsa when I have some extra time on my hands and want to whip up something special.

It’s also great for entertaining because it can be made ahead of time and is always a hit with guests.

Here are a few of my best tips for making this delicious salsa:

• Use the freshest tomatoes possible. San Marzano tomatoes are ideal, but any fresh tomato will work.
• Be sure to seed the tomatoes before chopping them. This will prevent the salsa from being too watery.
• Add a bit of sugar to balance out the acidity of the tomatoes.
• For a bit of heat, add in some diced jalapeño peppers. If you don’t like spice, you can leave them out.
• Let the salsa sit for at least an hour before serving to allow the flavors to develop.

Risotto alla Vodka – San Marzano Tomatoes

Made with a base of San Marzano tomatoes, this Risotto alla Vodka is a delicious and easy recipe that I sometimes whip up.

I like to use San Marzano tomatoes because they are sweet and have a lower acidity than other types of tomatoes, which makes them perfect for risotto.

1. To make this dish, simply cook the rice in a mixture of chicken broth and vodka until it is tender.
2. Then, stir in the San Marzano tomatoes and some Parmesan cheese.

This dish is best served immediately, while the rice is still nice and creamy.

If you want to make ahead, you can cook the rice and keep it covered until you are ready to add the tomatoes and cheese.

Marinara Sauce

In this recipe, San Marzano tomatoes are cooked with onion, garlic, oregano, basil, balsamic vinegar and butter to create a smooth and slightly sweet marinara sauce.

Here are a few tips to make the best marinara sauce:

• Cook the sauce slowly over low heat to allow the flavors to develop.
• Use fresh oregano and basil if you can find them, as they will add more flavor than dried herbs.
• Add a bit of sugar to balance out the acidity of the tomatoes.
• Don’t be afraid to experiment with other ingredients like red pepper flakes or Parmesan cheese.

Dan Mancini of Mama Mancini’s Rigatoni w/ San Marzano Tomatoes

This fresh pasta dish is great for a summer evening, and can be on the table in about 30 minutes.

1. I start by bringing a large pot of water to a boil, and then adding rigatoni.
2. While the pasta is cooking, I heat olive oil in a large skillet over medium-high heat.
3. Then, I add garlic and crushed red pepper flakes and cook until fragrant.
4. Next, I add my canned San Marzano tomatoes, along with some of their juice.
5. I bring the sauce to a simmer and then let it cook for about 10 minutes.
6. Once the pasta is cooked, I drain it and add it to the sauce.
7. I finish the dish by stirring in some chopped fresh parsley and basil, and grating some Parmesan cheese over the top.

San Marzano Bolognese Sauce

This slow-cook bolognese recipe allows for the rich flavors of beef and pork, San Marzano tomatoes, and garlic to meld together for a delicious pasta sauce.

I like to use this sauce on Bucatini or Tagliatelle pasta.

A few tips:

• Soak the dried porcini mushrooms in warm water for 30 minutes before adding them to the sauce. This will help to rehydrate them and give them a more intense flavor.
• I also like to add a Parmesan rind to the sauce while it’s simmering. This adds depth of flavor and makes the sauce extra creamy.
• Don’t be afraid to let the sauce simmer for a long time (3-4 hours). The longer it simmers, the more flavorful it will be!

Classic Italian San Marzano Tomato Sauce

This San Marzano tomato sauce recipe is simple to make and simmers slowly on the stovetop, allowing the flavors to develop and meld together.

San Marzano tomatoes are definitely worth seeking out for this sauce as their sweetness balances out the acidity of the tomatoes.

I like to use this sauce on pasta dishes, as a pizza sauce, or even just as a dipping sauce.

A few tips:

• You can remove the seeds from the tomatoes before adding them to the pot. This will help reduce the acidity of the sauce.
• I like to add a bit of sugar to my tomato sauces to balance out the acidity. Start with a teaspoon and then taste as you go, adding more if needed.
• Don’t be afraid to let your tomato sauce simmer for a long time. The longer it simmers, the more flavorful it will be.