How to Make Authentic San Marzano Tomato Sauce

I’ve always been skeptical of marketing that insists I must buy a specific “type” of any grocery item. Unless there’s a clear reason to choose one variety over another, price usually guides my decisions — a habit formed growing up in a family of six on a tight budget. Still, every now and then a product stands out so markedly for its quality that splurging feels justified. For me, one of those rare items is San Marzano tomatoes.

San Marzano tomatoes are a specific variety traditionally grown in the volcanic soil of the Sarnese-Nocerino region of Italy. They tend to be sweeter and less acidic than Roma tomatoes, and when canned, they often deliver a depth of flavor that outshines most other canned tomatoes. That concentrated, balanced tomato character is what makes them special in sauces and simple tomato-based dishes.

I didn’t start using San Marzanos until a couple of years ago. For a long time I dismissed the fuss as culinary hype — the kind of thing celebrity chefs showcased on TV that seemed more like marketing than substance. Reading thoughtful food writing on sites such as Orangette and Smitten Kitchen convinced me to give them a fair chance, and I’m glad I did.

If you’ve never cooked with San Marzano tomatoes, consider this a friendly warning: once you try them, it’s hard to go back. They simplify and elevate dishes like pizza sauce, tomato soup, and a straightforward marinara. Their rich, natural sweetness and balanced acidity can make even an ordinary meal taste intentionally crafted, and they often make home cooks look better than they feel.

I keep a couple of cans in my pantry at all times for quick weeknight dinners or impromptu guests. When I serve a simple pasta with marinara made from San Marzanos, people who say they don’t like spaghetti often change their minds. Kids, especially, tend to be big fans. I’m frequently asked for my recipe, and I’m happy to confess that the tomatoes deserve most of the credit — consider me a San Marzano advocate.

Below is my basic San Marzano marinara, often called Pomodoro, a slight adaptation of Marcella Hazan’s famous recipe. It’s intentionally simple so the tomatoes can shine. Use good tomatoes and the sauce practically makes itself.

Note: For the best result, use San Marzano tomatoes. Substituting a different canned tomato will alter the flavor noticeably, and you may miss the characteristic balance that makes this sauce so lovely.

Update: Many readers rightly pointed out that Marcella Hazan should receive credit for this style of recipe. I first encountered this through Orangette and Smitten Kitchen, but credit to Marcella Hazan is deserved and appreciated. A few readers also noted that some canned tomatoes labeled in familiar packaging are produced in the U.S. regardless of branding. Regardless of origin, I’ve found certain brands and cans consistently taste better than others. I generally buy the 28-ounce cans when they’re on sale — they can run around $2.99 on discount, and closer to $3.99 at regular price in some areas.