Basic Tomato Sauce from Fresh San Marzano
Recipe type: Condiment
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: About 2 cups of sauce
  • San Marzano tomato – 1.5 kg
  • Olive oil – 2 tbsp
  • Garlic paste – 1 tbsp
  • Red wine – ¼ cup (optional)
  • Tomato puree – ½ cup
  • Oregano – 2 tsp
  • Salt – 2 tsp
  • Fresh basil leaves – 1 cup
  1. Wash the San Marzano tomatoes thoroughly. Make a crisscross slit at the bottom of each tomatoes to ensure easy peeling after cooking them.
  2. Cook the tomatoes in salted boiling water for about 10 minutes until they are soft. Take them out using a slotted spoon and immediately transfer to a bowl of ice water to stop further cooking. This will also ensure that the tomatoes retain their bright red color.
  3. Once the tomatoes are cold enough, peel off the skin and deseed them. Set them aside.
  4. Heat the olive oil in a skillet and add the garlic paste to it. Quickly sauté them on low for few seconds and then add the peeled and deseeded tomatoes.
  5. Sauté the tomatoes on medium heat for few minutes. Then add a splash of red wine for a nice depth of flavor although it is optional. Cook on high until the alcohol evaporates.
  6. Next add the tomato puree and mix well. Season the tomato sauce with dried oregano & salt and mix them well.
  7. Add about a cup of water and bring it to boil. Then using a hand blender, churn the tomatoes lightly to break any large pieces. If you don’t have a hand blender, you can chop the tomatoes to small pieces before adding them into the oil.
  8. Finally add fresh basil leaves and bring the sauce to your desired consistency. The sauce is ready to use for pizzas or pastas. You can store them in freezer for upto 3 months.
Recipe by Flavor Quotient at