San Marzano Spaghetti Sauce

Recently there has been a bunch of talk about how San Marzano tomatoes are the absolute best ones out there because they’re sweeter. I immediately assumed that it would be months before I was able to find San Marzano tomatoes on the shelves of the grocery stores. To my surprise, as I was wandering around Redner’s one day, the cans popped out at me. I had a hard time deciding between crushed or diced tomatoes but finally decided crushed was the way to go.

Now I just had to figure out what to make with these tomatoes. I had a few dishes coming up that involved tomatoes but I didn’t want to chance hiding their flavor. I wanted them to be the star. Then I realized its been an extremely long time since we’ve had spaghetti. I figured using the tomatoes for a sauce would be the best way to find out whats so special about them.

San Marzano Spaghetti Sauce
Source: A Cookaholic Wife Creation
Servings: 4-6
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    • 2 14.5 oz. cans crushed San Marzano tomatoes, drained
    • 1/2 cup mushrooms, minced
    • 1/4 cup onion, minced
    • 3 cloves garlic, minced
    • 2 tbsp. tomato paste
    • 2 tbs.p Italian seasoning
    • 1 tsp. crushed red pepper
    • 1 tsp. olive oil
    • salt and pepper to taste
    • 1/4 cup potato flakes or bread crumbs, if needed

1. In a medium sized skillet heat the olive oil over medium heat. Add the mushrooms, onions and garlic and cook for 3-5 minutes or until the mushrooms have released their liquid. Drain any liquid and set aside.
2. In a medium sized saucepan over low heat add the mushroom/onion/garlic mixture, tomatoes, tomato paste, Italian seasoning and crushed red pepper.
3. Stir to combine and cook for 20-30 minutes, stirring occasionally.
4. If sauce is too thin for your liking, add potato flakes or bread crumbs 1 tbs. at a time until it reaches your desired consistency. Season with salt and pepper and serve over pasta.

Honestly, I don’t get it. They tasted like regular tomatoes to me. Maybe Maryland just has good tomatoes to begin with? I’m really not sure. The sauce was definitely good and I’d make it again, but I just don’t understand the hype of why you should only cook with the creme de la creme, San Marzano tomatoes.

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