Mmm, can you smell that? The rich, sweet aroma of San Marzano tomatoes simmering on the stove—it’s the heart of so many beloved dishes. Whether you’re whipping up a quick weeknight pasta, a cozy Sunday sauce, or a vibrant summer salad, these 18 recipes are your ticket to flavor-packed meals for every occasion. Let’s dive in and get cooking!
Classic San Marzano Tomato Basil Pasta
Mmm, there’s something magical about a simple pasta dish that feels both comforting and elegant—especially during the holiday rush. I first fell in love with this Classic San Marzano Tomato Basil Pasta on a chilly December evening, and now it’s my go-to for a quick, satisfying meal that never fails to impress. It’s the kind of recipe that reminds you how a few quality ingredients can create something truly special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb dried spaghetti
– 2 tbsp extra virgin olive oil
– 4 cloves garlic, minced
– 1 (28 oz) can San Marzano tomatoes, crushed by hand
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 tsp red pepper flakes
– 1/2 cup fresh basil leaves, torn
– 1/2 cup grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 1 lb dried spaghetti to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (the pasta should be tender but still firm to the bite).
3. While the pasta cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat.
4. Add 4 cloves minced garlic to the skillet and sauté for 1–2 minutes, stirring constantly, until fragrant but not browned (to avoid bitterness).
5. Pour in 1 (28 oz) can of hand-crushed San Marzano tomatoes, including their juices.
6. Stir in 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes.
7. Reduce the heat to medium-low and simmer the sauce for 15–20 minutes, stirring occasionally, until it thickens slightly and the flavors meld (a tip: if it splatters, partially cover the skillet).
8. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti.
9. Add the drained spaghetti directly to the skillet with the tomato sauce.
10. Toss the pasta and sauce together over low heat for 1–2 minutes, adding splashes of the reserved pasta water as needed to create a silky, cohesive sauce that clings to the noodles.
11. Remove the skillet from the heat and stir in 1/2 cup torn fresh basil leaves and 1/2 cup grated Parmesan cheese until evenly distributed.
Generously topped with extra Parmesan, this pasta boasts a velvety sauce that’s bright and tangy from the tomatoes, with a subtle heat from the pepper flakes. The fresh basil adds a pop of herbal freshness, making it perfect for a cozy dinner or dressed up with a side of garlic bread for guests.
San Marzano Tomato and Garlic Bruschetta
Wandering through the farmers’ market last weekend, I stumbled upon the most vibrant San Marzano tomatoes—their deep red hue practically begged to be turned into something special. As a self-proclaimed garlic enthusiast (my husband jokes our kitchen smells like an Italian restaurant 24/7), I knew bruschetta was the answer. This version is my go-to for impromptu gatherings because it’s effortlessly elegant yet comes together in minutes, letting those peak-season ingredients truly shine.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs San Marzano tomatoes
– 3 cloves garlic
– 1/4 cup extra virgin olive oil
– 1 tbsp balsamic vinegar
– 1/4 cup fresh basil leaves
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1 baguette
Instructions
1. Preheat your oven to 375°F.
2. Slice the baguette into 1/2-inch thick pieces on a diagonal.
3. Arrange the bread slices in a single layer on a baking sheet.
4. Toast the bread in the preheated oven for 8-10 minutes until golden and crisp around the edges. (Tip: For extra crunch, lightly brush the slices with a bit of olive oil before toasting.)
5. While the bread toasts, finely dice the San Marzano tomatoes, discarding the seeds and excess liquid to prevent sogginess.
6. Mince the garlic cloves.
7. Chop the fresh basil leaves.
8. In a medium bowl, combine the diced tomatoes, minced garlic, and chopped basil.
9. Add the extra virgin olive oil and balsamic vinegar to the bowl.
10. Sprinkle in the kosher salt and black pepper.
11. Gently toss all ingredients until evenly coated. (Tip: Let the mixture sit for 5-10 minutes to allow the flavors to meld—this makes a world of difference.)
12. Remove the toasted bread from the oven and let it cool slightly on the baking sheet.
13. Spoon the tomato mixture generously onto each bread slice just before serving. (Tip: For a neat presentation, use a slotted spoon to avoid excess liquid pooling on the bread.)
Kick back and enjoy the symphony of sweet, tangy tomatoes against the sharp garlic and aromatic basil, all balanced on that perfectly crisp bread. The juicy texture of the topping contrasts beautifully with the crunch underneath, making each bite a delight. For a creative twist, try topping it with a thin slice of fresh mozzarella or a drizzle of reduced balsamic glaze to elevate your appetizer game instantly.
Slow-Cooked San Marzano Tomato Soup
Last winter, when a surprise snowstorm kept me housebound for days, I discovered the magic of letting San Marzano tomatoes simmer into a velvety soup—it’s become my go-to comfort food ever since. There’s something deeply satisfying about filling the kitchen with that rich, sweet aroma while the world outside slows down. I love making a big batch on lazy Sundays; it’s the kind of recipe that feels like a warm hug in a bowl.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 (28-oz) cans San Marzano tomatoes
– 4 cups vegetable broth
– 1 tsp dried basil
– 1/2 tsp dried oregano
– 1/2 cup heavy cream
– Salt and black pepper to taste
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large diced yellow onion and cook, stirring occasionally, until translucent and soft, about 8 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute, being careful not to let it brown.
4. Pour in 2 cans of San Marzano tomatoes with their juices, using a wooden spoon to gently crush the tomatoes against the pot for a chunkier texture.
5. Add 4 cups vegetable broth, 1 tsp dried basil, and 1/2 tsp dried oregano, then bring the mixture to a gentle boil.
6. Reduce heat to low, cover the pot with a lid slightly ajar, and simmer for 1 hour, stirring every 20 minutes to prevent sticking.
7. Remove the pot from heat and let it cool slightly, about 10 minutes, before blending with an immersion blender until completely smooth.
8. Return the blended soup to low heat and stir in 1/2 cup heavy cream until fully incorporated, about 2 minutes.
9. Season with salt and black pepper, then simmer for an additional 5 minutes to let the flavors meld.
Just ladle this soup into bowls and enjoy its silky texture and sweet-tangy flavor from the slow-cooked tomatoes. For a creative twist, I sometimes swirl in a dollop of pesto or top it with crispy croutons and a sprinkle of Parmesan—it’s perfect with a crusty loaf of bread for dipping.
San Marzano Tomato and Mozzarella Caprese Salad
Kicking off the holiday season always puts me in the mood for something bright, fresh, and incredibly simple to let me spend more time with family and less time in the kitchen. This classic Caprese salad, made with the best San Marzano tomatoes I can find, is my go-to for a stunning yet effortless appetizer that never fails to impress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 4 large San Marzano tomatoes
– 8 ounces fresh mozzarella cheese
– 1/4 cup fresh basil leaves
– 2 tablespoons extra virgin olive oil
– 1 tablespoon balsamic glaze
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Rinse the 4 large San Marzano tomatoes under cool running water and pat them completely dry with a clean kitchen towel.
2. Using a sharp serrated knife, slice each tomato into 1/4-inch thick rounds, discarding the stem ends.
3. Slice the 8 ounces of fresh mozzarella cheese into rounds of similar thickness, about 1/4-inch each.
4. On a large serving platter, arrange the tomato and mozzarella slices in an alternating, overlapping pattern.
5. Tear the 1/4 cup of fresh basil leaves by hand and scatter the pieces evenly over the arranged tomatoes and cheese.
6. Drizzle the 2 tablespoons of extra virgin olive oil evenly over the entire salad.
7. Drizzle the 1 tablespoon of balsamic glaze in a zigzag pattern across the salad.
8. Sprinkle the 1/2 teaspoon of flaky sea salt and the 1/4 teaspoon of freshly ground black pepper evenly over the top.
9. Let the assembled salad sit at room temperature for 5 minutes before serving to allow the flavors to meld.
Juicy, sweet tomatoes against the creamy, mild mozzarella create a perfect textural contrast, while the basil and balsamic add pops of herbal and tangy sweetness. For a creative twist, I sometimes layer the ingredients on skewers for easy individual servings at a party.
San Marzano Tomato and Basil Pizza Margherita
Sometimes, the simplest dishes are the hardest to get right, but when you nail a classic like this, it’s pure magic. I’ve spent years tweaking my pizza dough and sauce, and this version with San Marzano tomatoes and fresh basil is my absolute favorite for a cozy night in or a festive gathering.
Serving: 4 | Pre Time: 90 minutes | Cooking Time: 15 minutes
Ingredients
– 2 1/4 cups all-purpose flour
– 1 cup warm water (110°F)
– 1 packet active dry yeast
– 1 tsp granulated sugar
– 1 tsp salt
– 2 tbsp olive oil
– 1 (28 oz) can San Marzano tomatoes
– 2 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup grated Parmesan cheese
Instructions
1. In a large bowl, combine 1 cup warm water (110°F), 1 packet active dry yeast, and 1 tsp granulated sugar; let it sit for 5 minutes until foamy.
2. Add 2 1/4 cups all-purpose flour, 1 tsp salt, and 2 tbsp olive oil to the yeast mixture; mix until a dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
5. While the dough rises, drain 1 (28 oz) can San Marzano tomatoes and crush them by hand in a bowl.
6. In a small saucepan over medium heat, sauté 2 cloves minced garlic in 1 tbsp olive oil for 1 minute until fragrant.
7. Add the crushed tomatoes to the saucepan and simmer for 15 minutes, stirring occasionally, until thickened.
8. Stir 1/4 cup chopped fresh basil leaves into the sauce and remove from heat.
9. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes.
10. Punch down the risen dough and divide it into two equal portions.
11. On a floured surface, roll out each dough portion into a 12-inch circle.
12. Spread the tomato sauce evenly over the dough, leaving a 1-inch border.
13. Top with 8 oz sliced fresh mozzarella cheese and sprinkle with 1/4 cup grated Parmesan cheese.
14. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
15. Remove from the oven and let it cool for 2 minutes before slicing.
You’ll love the crisp, chewy crust paired with the bright, tangy sauce and creamy mozzarella. For a fun twist, try adding a drizzle of balsamic glaze after baking or serving it with a side salad for a complete meal.
Roasted San Marzano Tomato and Red Pepper Sauce
Just last week, as I was rummaging through my pantry for a quick dinner solution, I realized I had a surplus of San Marzano tomatoes and red bell peppers from my weekend farmers market haul. This inspired me to create a vibrant, versatile sauce that’s become my new go-to for pasta nights—it’s so flavorful, you’ll want to spoon it straight from the pot!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs San Marzano tomatoes
– 2 large red bell peppers
– 1 medium yellow onion
– 4 cloves garlic
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
– 1/4 cup fresh basil leaves
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Core and halve 2 lbs San Marzano tomatoes, then place them cut-side up on the baking sheet.
3. Stem, seed, and quarter 2 large red bell peppers, arranging them alongside the tomatoes.
4. Peel and quarter 1 medium yellow onion, adding it to the baking sheet with 4 unpeeled garlic cloves.
5. Drizzle 2 tbsp olive oil evenly over all vegetables, then sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes.
6. Roast the vegetables at 425°F for 35 minutes, or until the tomatoes are collapsed and the peppers are charred at the edges—this deep roasting builds a rich, caramelized base.
7. Remove the baking sheet from the oven and let the vegetables cool for 10 minutes until safe to handle.
8. Squeeze the roasted garlic cloves from their skins directly into a blender or food processor.
9. Transfer all roasted vegetables and any accumulated juices from the baking sheet into the blender.
10. Add 1/4 cup fresh basil leaves to the blender.
11. Blend the mixture on high speed for 1-2 minutes until completely smooth and velvety, scraping down the sides as needed—this ensures no fibrous bits remain for a silky texture.
12. Pour the blended sauce into a medium saucepan and bring it to a simmer over medium heat.
13. Simmer the sauce for 10 minutes, stirring occasionally, to meld the flavors and thicken slightly; if it splatters, partially cover the pan with a lid.
14. Taste and adjust seasoning with additional salt if desired, then remove from heat.
What I love most about this sauce is its luscious, velvety texture and the sweet, smoky depth from the roasted peppers—it clings beautifully to pasta or makes a stunning dip for crusty bread. Try swirling a spoonful into soups or using it as a base for shakshuka to brighten up your breakfast routine.
San Marzano Tomato and Fresh Herb Focaccia
You know those days when you crave something warm, fragrant, and just a little bit special? Yesterday was exactly that kind of day for me, and this San Marzano Tomato and Fresh Herb Focaccia was my answer—a simple, rustic bread that feels like a cozy hug from the oven.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 3 1/2 cups all-purpose flour
– 1 1/4 cups warm water (110°F)
– 2 1/4 tsp active dry yeast
– 1 tbsp granulated sugar
– 1/4 cup extra virgin olive oil
– 1 1/2 tsp kosher salt
– 1 (28 oz) can San Marzano tomatoes, drained and crushed
– 1/4 cup fresh rosemary, finely chopped
– 1/4 cup fresh thyme, finely chopped
– 2 tbsp coarse sea salt
Instructions
1. In a large bowl, combine the warm water, yeast, and sugar, and let it sit for 5 minutes until foamy.
2. Add the all-purpose flour, olive oil, and kosher salt to the bowl, and mix until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 8 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour until doubled in size.
5. Preheat your oven to 425°F and lightly oil a 9×13-inch baking sheet.
6. Punch down the dough and press it evenly into the prepared baking sheet with your fingertips.
7. Spread the crushed San Marzano tomatoes evenly over the dough, leaving a 1/2-inch border around the edges.
8. Sprinkle the chopped rosemary and thyme evenly over the tomatoes.
9. Drizzle 2 tablespoons of olive oil over the top and sprinkle with coarse sea salt.
10. Bake in the preheated oven for 20-25 minutes until the edges are golden brown and the bottom sounds hollow when tapped.
11. Remove from the oven and let it cool on a wire rack for 10 minutes before slicing.
Tip: For extra flavor, let the dough rise overnight in the refrigerator for a slower fermentation.
Tip: Use your fingers to create dimples in the dough before adding toppings to help them adhere better.
Tip: Check the focaccia at 20 minutes—if it’s browning too quickly, tent it loosely with aluminum foil.
This focaccia emerges with a crisp, golden crust that gives way to a soft, airy interior, infused with the sweet tang of tomatoes and the earthy aroma of herbs. Try tearing it into chunks to soak up soups or serve it alongside a charcuterie board for a rustic appetizer that always disappears first.
San Marzano Tomato and Sausage Stuffed Bell Peppers
Bustling holiday prep had me craving something cozy yet impressive, so I turned to these stuffed peppers—a recipe I’ve tweaked over countless family dinners. They’re hearty enough to satisfy a crowd but simple enough for a weeknight, and that San Marzano tomato sauce? Pure comfort in a jar. Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 6 large bell peppers
– 1 lb Italian sausage
– 1 cup cooked rice
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 (28 oz) can San Marzano tomatoes
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Slice the tops off the bell peppers, remove the seeds and membranes, and arrange them upright in the baking dish.
3. Heat olive oil in a large skillet over medium heat, then add the Italian sausage, breaking it up with a spoon.
4. Cook the sausage for 8-10 minutes until browned and no longer pink, stirring occasionally to ensure even browning.
5. Add minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
6. Stir in the San Marzano tomatoes, dried oregano, salt, and black pepper, then simmer for 5 minutes to blend the flavors.
7. Remove the skillet from heat and mix in the cooked rice, mozzarella cheese, Parmesan cheese, and chopped parsley until well combined.
8. Spoon the filling evenly into each bell pepper, packing it down gently to fit as much as possible.
9. Pour 1/2 cup of water into the bottom of the baking dish to prevent sticking and help steam the peppers.
10. Cover the dish tightly with aluminum foil and bake for 30 minutes at 375°F.
11. Remove the foil and bake for an additional 15 minutes until the peppers are tender and the tops are lightly browned.
12. Let the stuffed peppers rest for 5 minutes before serving to allow the filling to set. Keep leftovers refrigerated in an airtight container for up to 3 days.
Knowing these peppers emerge tender yet firm, with a savory filling that’s rich from the sausage and tangy from the tomatoes, makes every bite worth the wait. Serve them over a bed of greens for a lighter meal or alongside crusty bread to soak up any extra sauce—it’s a versatile dish that always feels special.
San Marzano Tomato and Eggplant Parmesan
Sometimes, the best comfort food comes from a simple combination of ingredients that feel like a warm hug. This San Marzano Tomato and Eggplant Parmesan is my go-to for a cozy winter evening, especially around the holidays when I want something hearty and satisfying without spending all day in the kitchen. I love how the flavors meld together after a slow bake, filling the house with an irresistible aroma that always brings everyone to the table.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 2 large eggplants, sliced into 1/2-inch rounds
– 1 cup all-purpose flour
– 3 large eggs, beaten
– 2 cups Italian-style breadcrumbs
– 1/2 cup olive oil
– 1 (28-ounce) can San Marzano tomatoes, crushed
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 ounces fresh mozzarella cheese, sliced
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil leaves, chopped
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Place the eggplant slices on a baking sheet, sprinkle with salt, and let sit for 20 minutes to draw out moisture, then pat dry with paper towels—this prevents sogginess.
3. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
4. Dredge each eggplant slice in flour, shaking off excess, then dip in egg, and coat evenly in breadcrumbs.
5. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 350°F.
6. Fry the breaded eggplant slices in batches for 2-3 minutes per side until golden brown and crispy, transferring to a paper towel-lined plate to drain.
7. In a medium saucepan, combine crushed San Marzano tomatoes, minced garlic, oregano, salt, and pepper; simmer over medium heat for 10 minutes until slightly thickened.
8. Spread a thin layer of the tomato sauce in the bottom of the prepared baking dish.
9. Arrange half of the fried eggplant slices in a single layer over the sauce.
10. Top with half of the remaining tomato sauce, half of the mozzarella slices, and half of the Parmesan cheese.
11. Repeat the layers with the remaining eggplant, sauce, mozzarella, and Parmesan.
12. Bake uncovered for 25-30 minutes until the cheese is bubbly and golden brown.
13. Remove from the oven and let rest for 5 minutes to set before slicing.
14. Sprinkle with chopped fresh basil just before serving.
Perfectly crispy eggplant layers meld with the rich, sweet tomato sauce and gooey cheese for a dish that’s both hearty and elegant. I love serving it over a bed of spaghetti or with a simple green salad to balance the richness—it’s a crowd-pleaser that tastes even better as leftovers the next day.
San Marzano Tomato and Ricotta Stuffed Shells
Baking a big batch of stuffed shells has always been my go-to for feeding a crowd during the holidays, and this version with sweet San Marzano tomatoes and creamy ricotta is the one I make every December. It’s cozy, comforting, and always disappears fast—just like the time I accidentally doubled the recipe and still had no leftovers!
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 24 jumbo pasta shells
– 1 tablespoon olive oil
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28-ounce) can San Marzano tomatoes, crushed by hand
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 cups whole-milk ricotta cheese
– 1 large egg
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
– 2 cups shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the jumbo pasta shells to the boiling water and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the shells in a colander and rinse briefly under cool water to stop the cooking; set aside on a baking sheet in a single layer.
5. Heat the olive oil in a large skillet over medium heat.
6. Add the diced onion and cook for 5 minutes, stirring often, until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the hand-crushed San Marzano tomatoes, dried oregano, red pepper flakes, kosher salt, and black pepper to the skillet.
9. Reduce the heat to low and simmer the sauce for 15 minutes, stirring occasionally, until slightly thickened.
10. In a medium bowl, combine the whole-milk ricotta cheese, egg, grated Parmesan cheese, and chopped fresh basil; mix until smooth.
11. Spread 1 cup of the tomato sauce evenly over the bottom of a 9×13-inch baking dish.
12. Fill each cooked pasta shell with about 2 tablespoons of the ricotta mixture using a spoon.
13. Arrange the stuffed shells in a single layer over the sauce in the baking dish.
14. Pour the remaining tomato sauce over the top of the shells.
15. Sprinkle the shredded mozzarella cheese evenly over the sauce.
16. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
17. Remove the foil and bake for an additional 20 minutes until the cheese is bubbly and golden brown.
18. Let the dish rest for 10 minutes before serving to allow the filling to set.
Hearty and satisfying, these shells have a perfect balance of tangy tomato sauce and rich, creamy filling that melts in your mouth. For a festive twist, I love garnishing with extra fresh basil and serving alongside a crisp green salad—it makes the whole meal feel special without any fuss.
San Marzano Tomato and Chorizo Shakshuka
Nothing says cozy weekend brunch like a skillet full of shakshuka, and my San Marzano Tomato and Chorizo version is the one I crave when I want something hearty and vibrant. I first fell for this dish during a rainy Portland morning, and now it’s my go-to for feeding a crowd—or just treating myself with leftovers that reheat beautifully. The smoky chorizo and sweet San Marzanos create a base that’s rich and complex, perfect for sopping up with crusty bread.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 8 ounces Spanish chorizo, casing removed and crumbled
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon red pepper flakes
– 1 (28-ounce) can San Marzano tomatoes, crushed by hand
– 4 large eggs
– 1/4 cup fresh cilantro, chopped
– Salt, to taste
Instructions
1. Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium heat until shimmering, about 1 minute.
2. Add 8 ounces crumbled Spanish chorizo and cook, stirring occasionally, until browned and crispy, 5–7 minutes. Tip: Use a wooden spoon to break it into small pieces for even browning.
3. Transfer the cooked chorizo to a plate using a slotted spoon, leaving the rendered fat in the skillet.
4. Add 1 diced yellow onion and 1 diced red bell pepper to the skillet. Cook, stirring occasionally, until softened and lightly caramelized, 8–10 minutes.
5. Stir in 3 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 1/4 teaspoon red pepper flakes. Cook until fragrant, about 30 seconds.
6. Pour in 1 can of hand-crushed San Marzano tomatoes with their juices. Bring to a simmer over medium heat.
7. Reduce heat to medium-low and let the sauce simmer uncovered, stirring occasionally, until thickened slightly, 10–12 minutes. Tip: The sauce should coat the back of a spoon when ready.
8. Season the sauce with salt to taste, then stir the cooked chorizo back into the skillet.
9. Create 4 small wells in the sauce using the back of a spoon. Crack 1 large egg into each well.
10. Cover the skillet and cook over low heat until the egg whites are set but the yolks are still runny, 5–7 minutes. Tip: Avoid lifting the lid too often to trap steam for even cooking.
11. Remove from heat and sprinkle with 1/4 cup chopped fresh cilantro.
Creamy egg yolks mingle with the smoky, tangy tomato sauce and crispy chorizo for a texture that’s both luxurious and hearty. I love serving it straight from the skillet with warm, crusty bread for dipping, or for a twist, spoon it over creamy polenta to make it a full meal. The flavors deepen if you let it sit for a few minutes, making it even better the next day—if there’s any left!
San Marzano Tomato and Basil Risotto
Perfectly creamy yet with a bright, tangy kick, this risotto has become my go-to comfort dish for chilly evenings when I want something that feels both indulgent and fresh. I discovered it on a trip to a little Italian market where I first tasted the magic of San Marzano tomatoes, and now I make it at least once a month, often while sipping a glass of white wine and pretending I’m back in that sun-drenched aisle.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
- 4 cups low-sodium chicken broth
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 1 (28-ounce) can whole San Marzano tomatoes, drained and crushed by hand
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil leaves, thinly sliced
- Salt and black pepper
Instructions
- Pour the chicken broth into a medium saucepan and heat it over medium heat until it simmers, then reduce the heat to low to keep it warm.
- Melt 1 tablespoon of butter with the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the chopped onion and cook, stirring frequently, for about 5 minutes until it becomes soft and translucent.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the Arborio rice to the pot and toast it, stirring constantly, for 2 minutes until the grains are lightly golden and coated in the fats.
- Pour in the white wine and cook, stirring, until the liquid is fully absorbed, which should take about 2 minutes.
- Add 1 cup of the warm chicken broth to the rice and stir continuously until the broth is almost completely absorbed. Tip: Constant stirring is key here to release the rice’s starches for that classic creamy texture.
- Repeat the process of adding broth 1 cup at a time, stirring until each addition is nearly absorbed, for about 20-25 minutes total. The rice should be tender but still slightly firm at the center.
- Gently fold in the crushed San Marzano tomatoes and cook for 2 more minutes, stirring to combine.
- Remove the pot from the heat and stir in the remaining 1 tablespoon of butter, the grated Parmesan cheese, and the sliced basil. Tip: Taking the pot off the heat before adding the cheese prevents it from becoming grainy.
- Season the risotto with salt and black pepper to taste, stirring well to incorporate. Tip: Taste as you season, as the broth and cheese already add saltiness.
Velvety and rich, this risotto boasts a luxurious creaminess punctuated by the sweet-acidic pop of the tomatoes. I love serving it immediately in shallow bowls, garnished with an extra sprinkle of Parmesan and a whole basil leaf for a restaurant-worthy touch—it’s so satisfying to scoop up each flavorful bite.
San Marzano Tomato and Olive Tapenade
Nothing says holiday entertaining like a vibrant, make-ahead appetizer that looks impressive but comes together in minutes. I discovered this San Marzano Tomato and Olive Tapenade during a frantic pre-Christmas party prep last year, and it’s been my secret weapon ever since—it’s the perfect balance of sweet, briny, and savory that guests always devour.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (28-ounce) can whole San Marzano tomatoes, drained
– 1 cup pitted Kalamata olives
– 1/4 cup extra virgin olive oil
– 2 tablespoons capers, drained
– 2 cloves garlic, minced
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon dried oregano
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Place the drained San Marzano tomatoes in a colander and gently press with your hands to remove excess liquid and seeds, which prevents a watery tapenade.
2. Transfer the tomatoes to the bowl of a food processor.
3. Add the pitted Kalamata olives, extra virgin olive oil, drained capers, minced garlic, fresh lemon juice, dried oregano, and freshly ground black pepper to the food processor.
4. Pulse the mixture 10-12 times in 1-second bursts, scraping down the sides with a spatula after every 3-4 pulses, until it reaches a coarse, chunky consistency—avoid over-processing into a paste.
5. Taste the tapenade and adjust seasoning if necessary, remembering the olives and capers are already salty.
6. Transfer the tapenade to a serving bowl, cover, and let it rest at room temperature for at least 30 minutes before serving to allow the flavors to meld.
Let this tapenade shine with its chunky texture and deep, umami-rich flavor from the San Marzanos and olives. I love serving it warm on toasted baguette slices or as a bold topping for grilled chicken or fish—it’s incredibly versatile and always disappears fast.
San Marzano Tomato and Goat Cheese Tart
Whew, after a long day of holiday shopping, I was craving something savory and comforting—something that felt festive but didn’t require hours in the kitchen. That’s when I remembered this simple yet stunning tart, which always impresses guests with its vibrant colors and rich flavors. It’s become my go‑make for last‑minute gatherings, especially during this busy season.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed
– 2 tbsp olive oil
– 1 lb San Marzano tomatoes, sliced ¼‑inch thick
– 4 oz goat cheese, crumbled
– ¼ cup fresh basil leaves, thinly sliced
– 1 tbsp balsamic glaze
– ½ tsp sea salt
– ¼ tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet onto the prepared baking sheet and prick it all over with a fork to prevent puffing.
3. Brush the entire surface of the pastry with 1 tablespoon of olive oil.
4. Arrange the tomato slices in a single, slightly overlapping layer on the pastry, leaving a ½‑inch border around the edges.
5. Sprinkle the sliced tomatoes evenly with sea salt and black pepper.
6. Crumble the goat cheese uniformly over the tomatoes.
7. Drizzle the remaining 1 tablespoon of olive oil over the top.
8. Bake the tart in the preheated oven for 25–30 minutes, until the pastry is golden brown and crisp.
9. Remove the tart from the oven and let it cool on the baking sheet for 5 minutes.
10. Transfer the tart to a cutting board and sprinkle the sliced basil over it.
11. Drizzle the balsamic glaze in a zigzag pattern across the tart.
12. Cut the tart into 6 equal squares with a sharp knife.
Absolutely delightful, this tart offers a perfect contrast: the flaky, buttery crust gives way to juicy, sweet tomatoes and tangy goat cheese, while the basil and balsamic add a fresh, aromatic finish. I love serving it warm as a centerpiece appetizer, or pairing it with a simple arugula salad for a light lunch—it’s as versatile as it is delicious.
San Marzano Tomato and Garlic Confit
Crafting a cozy, flavorful dish that feels like a warm hug on a chilly evening is one of my favorite kitchen pastimes, especially around the holidays. This San Marzano Tomato and Garlic Confit is my go-to for its rich, sweet depth—it’s a recipe I’ve perfected over many lazy Sunday afternoons, and it always reminds me of sharing a big, rustic loaf with friends.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 90 minutes
Ingredients
– 2 pounds San Marzano tomatoes
– 1 cup extra virgin olive oil
– 12 cloves garlic, peeled
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon fresh thyme leaves
Instructions
1. Preheat your oven to 300°F.
2. Wash the San Marzano tomatoes thoroughly under cold running water.
3. Cut each San Marzano tomato in half lengthwise and remove the cores with a small knife.
4. Place the tomato halves cut-side up in a single layer in a 9×13-inch baking dish.
5. Scatter the peeled garlic cloves evenly among the tomatoes in the baking dish.
6. Drizzle the extra virgin olive oil over the tomatoes and garlic until everything is lightly coated.
7. Sprinkle the kosher salt and black pepper evenly over the tomatoes and garlic.
8. Strip the fresh thyme leaves from their stems and sprinkle them over the mixture.
9. Cover the baking dish tightly with aluminum foil.
10. Roast the dish in the preheated oven for 90 minutes, or until the tomatoes are very soft and slightly caramelized.
11. Remove the baking dish from the oven and let it cool for 10 minutes before serving.
12. Transfer the confit to a serving bowl, scraping any oil and juices from the dish.
Nothing beats the silky, jam-like texture of these tomatoes paired with the mellow, sweet garlic—it’s a versatile condiment I love smearing on crusty bread or tossing with pasta for an effortless, elegant meal that always impresses.
San Marzano Tomato and Balsamic Glazed Chicken
Kind of like that cozy, festive feeling you get when the holiday lights start twinkling, this dish wraps you in warmth with its sweet-tangy aroma. I first made it last December when I was craving something special but didn’t want to fuss all day—it’s become my go-to for impressing guests without the stress. Honestly, the way the balsamic glaze caramelizes is pure kitchen magic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 (28 oz) can San Marzano tomatoes
– 1/4 cup balsamic vinegar
– 2 tbsp honey
– 2 cloves garlic, minced
– 1/4 tsp red pepper flakes
– 2 tbsp fresh basil, chopped
Instructions
1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Season both sides of the chicken evenly with the kosher salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken in the skillet and cook for 6–7 minutes per side until golden brown and the internal temperature reaches 165°F.
5. Transfer the chicken to a plate and cover loosely with foil to rest.
6. Reduce the heat to medium and add the minced garlic to the same skillet, cooking for 1 minute until fragrant.
7. Pour in the San Marzano tomatoes with their juices, using a spoon to gently crush them for a chunky sauce.
8. Stir in the balsamic vinegar, honey, and red pepper flakes, then simmer for 10 minutes until the sauce thickens slightly.
9. Return the chicken to the skillet, spooning the sauce over it, and cook for an additional 5 minutes to let the flavors meld.
10. Remove from heat and sprinkle with the fresh basil just before serving.
Really, the chicken turns out incredibly tender, soaked in that rich, slightly sweet tomato sauce with a hint of balsamic tang. I love serving it over creamy polenta or with crusty bread to soak up every last drop—it’s a meal that feels both rustic and elegant, perfect for a quiet night in or a festive gathering.
San Marzano Tomato and Herb-Stuffed Portobello Mushrooms
Whenever I’m craving something hearty yet elegant, I turn to these San Marzano Tomato and Herb-Stuffed Portobello Mushrooms—they’re a cozy, flavorful dish that always impresses, and I love how they make even a weeknight feel special with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large portobello mushroom caps
– 1 tablespoon olive oil
– 1/2 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 (14.5-ounce) can San Marzano tomatoes, drained and chopped
– 1/4 cup chopped fresh basil
– 2 tablespoons chopped fresh parsley
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Gently wipe the portobello mushroom caps with a damp paper towel to clean them, then remove the stems and scrape out the gills with a spoon to create more space for stuffing.
3. Heat the olive oil in a medium skillet over medium heat for about 1 minute until shimmering.
4. Add the chopped yellow onion to the skillet and sauté for 5 minutes, stirring occasionally, until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to let it burn.
6. Add the chopped San Marzano tomatoes, fresh basil, fresh parsley, salt, and black pepper to the skillet, then cook for 5 minutes, stirring frequently, until the mixture thickens slightly.
7. Remove the skillet from the heat and let the tomato-herb mixture cool for 2 minutes before folding in the shredded mozzarella cheese and grated Parmesan cheese until well combined.
8. Spoon the stuffing mixture evenly into the prepared portobello mushroom caps, mounding it slightly.
9. Place the stuffed mushrooms on the lined baking sheet and bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
10. Let the mushrooms rest for 5 minutes after baking to set the filling before serving.
Unbelievably savory and juicy, these mushrooms boast a tender texture with a rich, herby tomato filling that’s perfectly balanced by the creamy melted cheeses. Serve them over a bed of arugula for a light meal or alongside grilled chicken to make it heartier—either way, they’re sure to become a new favorite.
San Marzano Tomato and Spicy Sausage Pasta Bake
M y kitchen always smells like a cozy Italian restaurant when I make this hearty pasta bake—it’s the kind of dish that brings everyone to the table, especially on chilly evenings. I love using San Marzano tomatoes for their sweet, rich flavor, and pairing them with spicy sausage creates a perfect balance that’s both comforting and exciting. Over the years, I’ve tweaked this recipe to make it foolproof, so even on busy weeknights, I can whip it up without a fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound spicy Italian sausage, casings removed
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (28-ounce) can San Marzano tomatoes, crushed by hand
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon salt
– 12 ounces penne pasta
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
3. Add 1 pound spicy Italian sausage to the skillet and cook for 5-7 minutes, breaking it into small crumbles with a wooden spoon until browned and no longer pink.
4. Tip: If the sausage releases too much fat, drain excess grease to keep the sauce from becoming oily.
5. Add 1 diced medium yellow onion to the skillet and sauté for 4-5 minutes until softened and translucent.
6. Stir in 3 minced cloves garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Pour in 1 can of hand-crushed San Marzano tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt, then bring to a simmer.
8. Reduce heat to low and let the sauce simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
9. Meanwhile, cook 12 ounces penne pasta in a large pot of salted boiling water for 10 minutes until al dente, then drain and set aside.
10. Tip: Reserve 1/2 cup pasta water before draining to adjust sauce consistency if needed later.
11. In a large bowl, combine the cooked pasta with the sausage-tomato sauce, tossing until evenly coated.
12. Transfer the pasta mixture to the prepared baking dish and spread it into an even layer.
13. Sprinkle 2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese evenly over the top.
14. Bake uncovered at 375°F for 20-25 minutes until the cheese is melted and bubbly with golden spots.
15. Tip: For extra crispiness, broil on high for the last 2-3 minutes, watching closely to prevent burning.
16. Remove from the oven and let rest for 5 minutes to set before garnishing with 1/4 cup chopped fresh basil.
N othing beats the gooey, cheesy top layer mingling with the tender pasta and robust sauce in every bite. The spicy sausage adds a kick that’s mellowed by the sweet tomatoes, making it a crowd-pleaser. Try serving it with a simple green salad or garlic bread to soak up all the delicious juices—it’s perfect for leftovers, too!
Summary
Nourish your meals with these 18 versatile San Marzano tomato recipes, perfect for any occasion! From cozy dinners to festive gatherings, there’s a dish for every cook. We’d love to hear which recipes become your favorites—please leave a comment below and share this roundup on Pinterest to spread the tomato love!
