San Marzano Tomato-Basil Sauce

READY IN: 55mins
Recipe by balpa

Tomato dauce

Top Review by Ivy Food Sleuth

I made this last night. I've made variations before. The San Marzano tomatoes make it because they come from volcanic soil in Italy. Before I went to Italy, I don't think I knew what real tomatoes tasted like! I added a bit of red wine which gave it a deeper taste but I will try the marsala when I have it. I also subbed mixed Italian herbs for the basil and oregano. I chopped up a green cubanelle pepper which added a nice note but not as sweet as the red would be. Does anyone know a good source to buy San Marzano's by the case?? They are more expensive but worth it.

Ingredients Nutrition


  1. Heat Extra Virgin Olive oil in heavy bottomed saucepan with a low to moderate flame (Add just enough to coat the bottom of the pan).
  2. Add chopped onion and sliced garlic to pan, mixing evenly.
  3. When the onion has turned translucent and the garlic is slightly golden you may do one of two things: If you prefer a delicate tasting sauce add just the tomatoes; If you prefer a richer, bolder sauce add half a red pepper (You may want to discard some of the pepper's seeds).
  4. Cook the red pepper evenly on all sides, and then add the tomatoes.
  5. When you add the tomatoes raise the flame slightly.
  6. Let the tomatoes simmer for about one half an hour to forty five minutes- until most of the tomato juice has evaporated (yhe consistency will get thicker with time).
  7. When the juice has mostly evaporated add a teaspoon of Marsala wine or sugar.
  8. Add fresh basil, salt, pepper, and oregano.
  9. Cook the sauce a few more minutes longer.
  10. Serve with imported pasta (vhoose something light and not to starchy- fresh pasta is best).
  11. Garnish pasta with parmesan cheese- Bon Apetite!

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