Slow-Cooked San Marzano Tomato Sauce with Fresh Basil
A deeply flavorful tomato sauce simmered to perfection with San Marzano tomatoes and aromatic herbs. This italian-inspired pasta ready in about 60 minutes blends (whole peeled) San Marzano tomatoes, extra virgin olive oil, medium, finely diced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 120 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 28 oz (whole peeled) San Marzano tomatoes
- 3 tbsp extra virgin olive oil
- 1 medium, finely diced yellow onion
- 3 cloves, minced garlic
- 1/4 cup, chopped fresh basil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium-low heat. Add the diced onion and cook for 8-10 minutes until translucent and very soft, stirring occasionally to prevent browning.
- Step 2: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
- Step 3: Add the whole peeled San Marzano tomatoes with their juices, breaking them up with a wooden spoon. Stir in 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 cup chopped basil. Bring to a gentle simmer.
- Step 4: Reduce heat to low, cover partially, and simmer for 45 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
- Step 5: Stir in the remaining 1 tbsp olive oil and the remaining 1/4 cup basil just before serving.
Frequently asked questions
How long does Slow-Cooked San Marzano Tomato Sauce with Fresh Basil take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked San Marzano Tomato Sauce with Fresh Basil?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked San Marzano Tomato Sauce with Fresh Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked San Marzano Tomato Sauce with Fresh Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked San Marzano Tomato Sauce with Fresh Basil?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This sauce was incredible! The San Marzano tomatoes really made the difference for my Sunday pasta night.
- ★★★★☆
My kids devoured it with spaghetti. The slow cooking made the basil flavor so fresh and vibrant.
- ★★★★☆
Tasted great but was slightly bland without extra salt. Took 4 hours instead of 3 as written.
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