When it comes to cooking with tomatoes, there’s one type that reigns supreme: the San Marzano tomato. Hailing from the Campania region of Italy, these sweet and tangy tomatoes are a staple in many Italian dishes. With their low acidity and rich flavor, they’re perfect for adding depth and complexity to a wide range of recipes.
From classic pasta dishes to innovative sauces and soups, San Marzano tomatoes bring out the best in any meal. And with their versatility and flavorful profile, it’s no wonder why they’re a favorite among chefs and home cooks alike. In this article, we’ll explore 18 mouthwatering San Marzano tomato recipes that are perfect for every occasion. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your next dinner party, these recipes have got you covered.
Classic San Marzano Tomato Basil Pasta
A simple yet flavorful Italian-inspired dish that showcases the sweetness of San Marzano tomatoes and the brightness of fresh basil.
Ingredients:
– 12 oz. spaghetti
– 2 cups San Marzano tomatoes, cored and chopped
– 1/4 cup extra-virgin olive oil
– 4 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– Salt, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta cooking liquid before draining.
2. In a large skillet, heat olive oil over medium-low heat. Add garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant.
3. Add chopped San Marzano tomatoes to the skillet. Cook, stirring occasionally, for 15-20 minutes or until sauce has thickened slightly.
4. Stir in chopped basil leaves. Season with salt to taste.
5. Add cooked spaghetti to the skillet, tossing to combine with tomato-basil sauce. If needed, add some reserved pasta cooking liquid to achieve desired consistency.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
San Marzano Tomato and Garlic Bruschetta
A classic Italian appetizer gets a flavor boost with the sweet and tangy combination of San Marzano tomatoes and garlic.
Ingredients:
– 4-6 slices of rustic bread (such as Ciabatta or Focaccia)
– 2 large San Marzano tomatoes, diced
– 3 cloves of garlic, minced
– 1/4 cup of extra-virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Slice the bread into 1-inch thick rounds and place on a baking sheet.
3. Drizzle the olive oil over the bread and sprinkle with minced garlic.
4. Top each slice of bread with a spoonful of diced San Marzano tomatoes.
5. Season with salt and pepper to taste.
6. Bake for 10-12 minutes, or until the bread is toasted and the tomatoes are slightly caramelized.
7. Remove from oven and sprinkle with chopped fresh basil leaves (if using).
8. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Slow-Cooked San Marzano Tomato Soup
Savor the rich flavors of Italy with this slow-cooked soup, featuring sweet and tangy San Marzano tomatoes.
Ingredients:
– 2 lbs San Marzano tomatoes, crushed
– 4 cups vegetable broth
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. In a large Dutch oven or pot, combine crushed tomatoes, vegetable broth, onion, and garlic.
2. Bring mixture to a simmer over medium heat.
3. Reduce heat to low and cook, covered, for 30 minutes, stirring occasionally.
4. Use an immersion blender (or transfer soup to a blender in batches) to puree until smooth.
5. If desired, stir in heavy cream or half-and-half to add richness.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 30 minutes (slow-cooked), plus additional time for blending and reheating as needed.
San Marzano Tomato and Mozzarella Caprese Salad
A classic Italian salad that showcases the simplicity and elegance of San Marzano tomatoes, creamy mozzarella cheese, and fragrant basil. This salad is perfect for a light and refreshing meal or as an appetizer.
Ingredients:
– 4-6 San Marzano tomatoes, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic vinegar
– Fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Arrange the tomato slices on a large plate or platter.
2. Top each tomato slice with a round of mozzarella cheese.
3. Drizzle the olive oil over the salad, then sprinkle with balsamic vinegar.
4. Garnish with chopped basil leaves and season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 0 minutes ( assembly only)
San Marzano Tomato and Basil Pizza Margherita
Experience the authentic flavors of Italy with this classic pizza recipe, featuring sweet San Marzano tomatoes and fragrant basil.
Ingredients:
– 1 lb pizza dough (homemade or store-bought)
– 2 cups San Marzano tomato puree
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of about 1/8 inch.
3. Spread the San Marzano tomato puree over the dough, leaving a 1-inch border around the edges.
4. Arrange the mozzarella cheese slices on top of the tomatoes.
5. Drizzle the olive oil over the cheese and sprinkle with chopped basil leaves.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until the crust is golden brown and the cheese is melted.
Cooking Time: 12-15 minutes
Roasted San Marzano Tomato and Red Pepper Sauce
Elevate your pasta dishes with this vibrant and flavorful sauce, featuring the sweetness of San Marzano tomatoes and the smokiness of roasted red peppers.
Ingredients:
– 2 lbs San Marzano tomatoes, cored and halved
– 2 large red bell peppers
– 3 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the tomato halves and red peppers on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the vegetables and sprinkle with salt, pepper, and garlic.
4. Roast for 30-40 minutes or until the vegetables are tender and caramelized.
5. Remove from oven and let cool slightly.
6. Transfer the roasted vegetables to a blender or food processor.
7. Blend until smooth, adding a pinch of salt if needed.
8. Taste and adjust seasoning as desired.
9. Serve immediately, garnished with chopped fresh basil leaves if desired.
Cooking Time: 30-40 minutes
San Marzano Tomato and Fresh Herb Focaccia
Experience the classic Italian flavors of San Marzano tomatoes and fresh herbs in this simple yet flavorful focaccia recipe.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 cup lukewarm water
– 2 tablespoons olive oil
– 1/4 cup San Marzano tomatoes, crushed
– 2 sprigs fresh rosemary, chopped
– 1 tablespoon chopped fresh parsley
– Coarse sea salt, for serving
Instructions:
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, salt, and yeast.
3. Gradually add lukewarm water, stirring until a shaggy dough forms.
4. Knead the dough for 5-7 minutes, then shape into a ball and place on prepared baking sheet.
5. Dimple the dough with your fingers, then drizzle with olive oil.
6. Top with crushed San Marzano tomatoes, chopped rosemary, and parsley.
7. Sprinkle with coarse sea salt.
8. Bake for 15-20 minutes or until golden brown.
San Marzano Tomato and Sausage Stuffed Bell Peppers
This recipe combines the sweetness of San Marzano tomatoes with the savory flavor of Italian sausage, all wrapped up in a crunchy bell pepper. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 lb sweet Italian sausage, casings removed
– 2 cups San Marzano tomatoes, crushed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned, about 5 minutes.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stir in the crushed San Marzano tomatoes and cook for an additional minute.
6. Stuff each bell pepper with the sausage mixture and top with shredded mozzarella cheese.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and continue baking for an additional 15-20 minutes, or until the bell peppers are tender.
Cooking Time: 45-50 minutes
San Marzano Tomato and Eggplant Parmesan
This classic Italian dish combines the sweetness of San Marzano tomatoes with the richness of melted mozzarella cheese, all wrapped up in a crispy eggplant parmesan package.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 cups San Marzano tomatoes, crushed
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup breadcrumbs
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, combine breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
4. Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown, about 3-4 minutes per side. Drain on paper towels.
5. In a separate saucepan, combine crushed tomatoes, chopped onion, and minced garlic. Simmer over low heat for about 10-15 minutes.
6. Assemble the parmesan by placing a layer of tomato sauce on the bottom of a baking dish, followed by a layer of fried eggplant slices, then a sprinkle of mozzarella cheese. Repeat until all ingredients are used, finishing with a layer of mozzarella cheese on top.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
San Marzano Tomato and Ricotta Stuffed Shells
Elevate your pasta game with this creamy and flavorful recipe that combines the sweetness of San Marzano tomatoes with the richness of ricotta cheese.
Ingredients:
– 12 jumbo shells
– 1 cup San Marzano tomato puree
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
4. Add the San Marzano tomato puree to the ricotta mixture and mix until smooth.
5. Stuff each shell with the tomato-ricotta mixture, placing them in a baking dish as you go.
6. Top with additional grated Parmesan cheese and chopped fresh basil leaves (if using).
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
San Marzano Tomato and Chorizo Shakshuka
Experience the bold flavors of Spain and Italy with this vibrant Shakshuka dish, combining sweet San Marzano tomatoes with spicy chorizo sausage.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 San Marzano tomatoes, cored and halved
– 4 slices chorizo sausage, sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced chorizo sausage and cook until browned, about 3-4 minutes.
5. Add the halved San Marzano tomatoes and season with salt and pepper to taste.
6. Reduce heat to low and simmer for 15-20 minutes or until the tomatoes have broken down and the sauce has thickened slightly.
7. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 25-30 minutes
San Marzano Tomato and Basil Risotto
A creamy and flavorful Italian-inspired risotto dish that highlights the sweetness of San Marzano tomatoes and the freshness of basil.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) San Marzano tomatoes, drained and chopped
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 2 tablespoons fresh basil leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat the chicken broth in a separate pot.
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add the white wine (if using) and cook until absorbed.
5. Add 1/2 cup of warmed broth and stir until absorbed. Repeat this process until all broth is used.
6. Stir in the chopped tomatoes, butter, and basil leaves.
7. Season with salt and pepper to taste.
8. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
San Marzano Tomato and Olive Tapenade
A flavorful and savory spread perfect for topping crackers, crostini, or using as a dip.
Ingredients:
– 1 cup San Marzano tomatoes, crushed
– 1/2 cup pitted green olives, chopped
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a small saucepan, combine crushed tomatoes, chopped olives, garlic, olive oil, and lemon juice.
2. Bring the mixture to a simmer over medium heat.
3. Reduce heat to low and let it cook for 10-15 minutes, stirring occasionally, until the tapenade has thickened slightly.
4. Season with salt and pepper to taste.
5. Remove from heat and let cool to room temperature.
Cooking Time: 15-20 minutes
San Marzano Tomato and Goat Cheese Tart
Savor the flavors of Italy with this simple yet elegant tart, featuring sweet San Marzano tomatoes and creamy goat cheese.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large San Marzano tomatoes, sliced into 1/4-inch thick rounds
– 1/2 cup crumbled goat cheese (chèvre)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. Arrange tomato slices in a single layer, leaving a 1-inch border around the edges.
4. Crumble goat cheese over the tomatoes, then drizzle with olive oil and season with salt and pepper.
5. Fold the pastry edges up over the filling, pressing gently to seal.
6. Bake for 25-30 minutes or until puff pastry is golden brown.
7. Garnish with fresh basil leaves before serving.
Cooking Time: 25-30 minutes
San Marzano Tomato and Garlic Confit
San Marzano Tomato and Garlic Confit Recipe
Summary:
Elevate your dishes with the rich flavor of San Marzano tomatoes and the pungency of garlic, slow-cooked to perfection in a sweet and savory confit.
Ingredients:
– 2 lbs San Marzano tomatoes, cored
– 6-8 cloves garlic, peeled
– 1/4 cup olive oil
– 1/4 cup sugar
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large saucepan, combine the San Marzano tomatoes and garlic.
3. Drizzle with olive oil, then sprinkle sugar evenly over the top.
4. Season with salt and pepper to taste.
5. Cover the saucepan with aluminum foil and transfer it to the preheated oven.
6. Braise for 2-1/2 hours or until the tomatoes have broken down and the garlic is tender.
7. Remove from the oven, let cool slightly, then store in an airtight container in the refrigerator.
Cooking Time: 2-1/2 hours
San Marzano Tomato and Balsamic Glazed Chicken
Elevate your chicken game with this sweet and tangy glaze, featuring the rich flavors of San Marzano tomatoes and balsamic vinegar.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup San Marzano tomatoes, crushed
– 2 tablespoons balsamic vinegar
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon honey
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together crushed tomatoes, balsamic vinegar, olive oil, garlic, and honey.
3. Season the chicken breasts with salt and pepper.
4. Place the chicken breasts in a shallow baking dish and brush the glaze evenly over both sides of the chicken.
5. Bake for 25-30 minutes or until the chicken is cooked through and the glaze is caramelized.
6. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 25-30 minutes
San Marzano Tomato and Herb-Stuffed Portobello Mushrooms
Elevate your dinner game with this flavorful recipe, featuring tender portobello mushrooms filled with a rich San Marzano tomato and herb mixture.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1 can (28 oz) San Marzano tomatoes, drained and chopped
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh basil, chopped
– Salt and pepper to taste
– 1 tsp dried oregano
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together San Marzano tomatoes, olive oil, garlic, parsley, basil, salt, pepper, and oregano.
3. Wipe mushrooms clean with a paper towel and fill each cap with the tomato mixture, dividing it evenly among the four mushrooms.
4. Place stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
San Marzano Tomato and Spicy Sausage Pasta Bake
Experience the bold flavors of Italy with this hearty pasta bake, featuring sweet San Marzano tomatoes and spicy sausage.
Ingredients:
– 8 oz. pasta (such as penne or rigatoni)
– 1 lb. spicy Italian sausage, casings removed
– 2 cups San Marzano tomatoes, crushed
– 1 onion, diced
– 3 garlic cloves, minced
– 1 tsp. dried oregano
– Salt and pepper, to taste
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, cook sausage over medium-high heat, breaking up with a spoon, until browned and cooked through.
4. Add onion, garlic, and oregano to the skillet; cook until onion is translucent.
5. Stir in crushed tomatoes; season with salt and pepper.
6. Combine cooked pasta, sausage mixture, and mozzarella cheese in a 9×13-inch baking dish.
7. Top with Parmesan cheese and chopped parsley (if using).
8. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the sweet and tangy flavors of San Marzano tomatoes with these 18 mouth-watering recipes! From classic pasta dishes like Basil Pasta and Pizza Margherita, to innovative twists like Roasted Red Pepper Sauce and Chorizo Shakshuka, there’s something for every occasion. Whether you’re a fan of bruschetta, soup, salad, pizza, or even stuffed bell peppers, these San Marzano tomato recipes are sure to please. So go ahead, get cooking, and taste the difference that these legendary tomatoes can make!
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