The sweet, tangy flavor of San Marzano tomatoes is a staple ingredient in many Italian dishes. These prized tomatoes from the Campania region are renowned for their rich, intense taste and velvety texture. With their unique sweetness and acidity, San Marzano tomatoes elevate any recipe to new heights. Whether you’re looking for a classic pasta dish, a flavorful bruschetta, or a comforting soup, San Marzano tomatoes are the perfect addition.
In this article, we’ll explore 18 mouth-watering recipes that showcase the versatility of these beloved tomatoes. From savory pastas and rich sauces to fresh salads and decadent pizzas, each recipe highlights the unique characteristics of San Marzano tomatoes. So, let’s dive in and discover how you can incorporate these flavorful gems into your cooking repertoire!
Classic San Marzano Tomato Basil Pasta
Experience the simplicity and elegance of Italian cuisine with this timeless recipe. With just a few ingredients, you’ll create a dish that’s sure to please even the most discerning palate.
Ingredients:
– 8 oz spaghetti
– 2 cups San Marzano tomatoes (canned or fresh)
– 1/4 cup extra-virgin olive oil
– 4 cloves garlic, minced
– 1/2 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-low heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add San Marzano tomatoes, salt, and pepper to the skillet. Stir to combine. Simmer for 10-15 minutes or until sauce has thickened slightly.
4. Stir in chopped basil leaves.
5. Combine cooked spaghetti with tomato-basil sauce. Toss to coat.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
San Marzano Tomato and Garlic Bruschetta
Elevate your appetizer game with this flavorful and easy-to-make bruschetta recipe, featuring the sweetness of San Marzano tomatoes and the pungency of garlic.
Ingredients:
– 12-16 slices of baguette
– 1 can (28 oz) of San Marzano tomatoes, drained and chopped
– 3 cloves of garlic, minced
– 2 tablespoons of extra-virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Slice the baguette into 1/2-inch thick rounds and toast until lightly browned.
3. In a medium bowl, combine the chopped tomatoes, minced garlic, salt, and pepper. Mix well.
4. Brush the toasted bread with olive oil and spoon the tomato-garlic mixture on top.
5. Sprinkle with chopped basil leaves, if desired.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Slow-Roasted San Marzano Tomato Soup
Slow-Roasted San Marzano Tomato Soup Recipe
Transform a can of San Marzano tomatoes into a rich and velvety soup with the slow-roasting method. This recipe yields a comforting and flavorful soup perfect for a cozy night in.
Ingredients:
- 1 (28 oz) can whole peeled San Marzano tomatoes
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Parmesan cheese, for serving (optional)
Instructions:
- Preheat the oven to 275°F (135°C).
- Rinse the San Marzano tomatoes under cold water and pat them dry with paper towels.
- In a large bowl, toss the tomatoes with olive oil, chopped onion, minced garlic, salt, and pepper until they’re evenly coated.
- Spread the tomato mixture on a baking sheet lined with parchment paper. Roast for 4-5 hours or overnight, stirring occasionally.
- In a blender or food processor, puree the roasted tomatoes and their juices until smooth.
- Transfer the pureed soup to a pot, add broth, basil, oregano, salt, and pepper. Simmer for 15-20 minutes, or until heated through.
- Serve warm, topped with Parmesan cheese if desired.
Cooking Time: 5 hours (roasting) + 20 minutes (simmering)
San Marzano Tomato and Mozzarella Caprese Salad
This Italian-inspired salad showcases the sweet simplicity of fresh mozzarella, creamy burrata cheese, and juicy San Marzano tomatoes. A perfect summer side dish or light lunch, this Caprese salad is a timeless favorite.
Ingredients:
– 3 large San Marzano tomatoes, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 2 tbsp extra-virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Arrange tomato slices on a large plate or platter.
2. Top tomatoes with mozzarella cheese slices, slightly overlapping each other.
3. Drizzle olive oil over the salad, allowing it to pool between the tomato and mozzarella layers.
4. Season with salt and pepper to taste.
5. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 0 minutes (no cooking required)
San Marzano Tomato and Ricotta Stuffed Shells
This classic Italian dish gets a flavor boost from the sweet and tangy combination of San Marzano tomatoes and creamy ricotta cheese. These tender shells are perfect for a comforting weeknight dinner or a special occasion.
Ingredients:
– 12 jumbo pasta 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 for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions. Drain and set aside.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
4. Add San Marzano tomato puree to the ricotta mixture and stir until smooth.
5. Stuff each cooked pasta shell with the tomato-ricotta mixture, placing them in a baking dish as you go.
6. Cover with aluminum foil and bake for 25 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until lightly browned.
Cooking Time: 35-40 minutes
San Marzano Tomato and Sausage Rigatoni
This Italian-inspired dish combines the sweetness of San Marzano tomatoes with the savory flavor of sausage, all wrapped up in a satisfying rigatoni pasta. Perfect for a weeknight dinner or a cozy weekend meal.
Ingredients:
– 12 oz rigatoni pasta
– 1 lb sweet Italian sausage, casings removed
– 2 cups San Marzano tomatoes, crushed
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook rigatoni according to package instructions until al dente. Reserve.
3. In a large skillet, cook sausage over medium-high heat, breaking up with a spoon, until browned and cooked through.
4. Add onion and garlic; cook until softened.
5. Stir in crushed tomatoes, chicken broth, salt, and pepper. Bring to a simmer.
6. Combine cooked rigatoni and tomato mixture. Toss to combine.
7. Serve hot, topped with chopped parsley if desired.
Cooking Time: 30-40 minutes
San Marzano Tomato and Olive Tapenade
This rich and savory tapenade is perfect for snacking or as a topping for crackers, bread, or vegetables. With the sweetness of San Marzano tomatoes and the brininess of olives, this flavorful spread is sure to delight.
Ingredients:
– 1 cup San Marzano tomatoes, crushed
– 1/2 cup pitted green olives, finely chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. In a bowl, combine the crushed tomatoes, chopped olives, olive oil, garlic, salt, and pepper.
2. Mix until smooth, adjusting seasoning as needed.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled or at room temperature.
Cooking Time: None
San Marzano Tomato and Pancetta Pizza
A classic Italian combination of sweet San Marzano tomatoes, crispy pancetta, and creamy mozzarella cheese comes together on a perfectly cooked crust.
Ingredients:
– 1 lb pizza dough
– 2 large San Marzano tomatoes, diced
– 6 slices of pancetta, thinly sliced
– 8 oz fresh mozzarella cheese, shredded
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of about 1/4 inch.
3. In a small bowl, mix together the diced San Marzano tomatoes and a pinch of salt.
4. Spread the tomato mixture evenly over the pizza dough, leaving a 1-inch border around the edges.
5. Top with thinly sliced pancetta, followed by shredded mozzarella cheese.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until crust is golden brown and toppings are melted and bubbly.
8. Garnish with fresh basil leaves.
Cooking Time: 12-15 minutes
San Marzano Tomato and Eggplant Parmesan
This classic Italian dish combines the sweetness of San Marzano tomatoes with the tender flesh of eggplant, all wrapped up in a crispy parmesan crust.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 can (28 oz) San Marzano tomatoes, crushed by hand
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
4. Heat olive oil in a large skillet over medium-high heat. Fry coated eggplant slices until golden brown, about 3-4 minutes per side. Drain on paper towels.
5. In a separate baking dish, spread a layer of crushed San Marzano tomatoes. Arrange fried eggplant slices on top.
6. Sprinkle additional Parmesan cheese and breadcrumbs to taste.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
8. Garnish with fresh basil leaves and serve hot.
Cooking Time: 35-40 minutes
San Marzano Tomato and Shrimp Scampi
Experience the perfect harmony of flavors with this quick and elegant scampi dish, featuring succulent shrimp, sweet San Marzano tomatoes, and a hint of garlic.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup San Marzano tomatoes, diced
– 1/4 cup white wine (optional)
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
– Freshly ground black pepper, to serve
Instructions:
1. Bring a large skillet over medium-high heat. Add butter and garlic; cook for 1 minute.
2. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
3. Remove shrimp from skillet and set aside.
4. Add San Marzano tomatoes to the skillet and cook for 2 minutes, stirring occasionally.
5. If using white wine, add it to the skillet and cook until reduced by half, about 1 minute.
6. Return shrimp to the skillet and toss with tomato mixture. Season with salt, pepper, and parsley.
7. Serve immediately, garnished with black pepper.
Cooking Time: Approximately 10-12 minutes
San Marzano Tomato and Spinach Lasagna
A classic Italian dish gets a flavorful twist with the addition of sweet San Marzano tomatoes and nutritious spinach. This lasagna is perfect for a cozy dinner or special occasion.
Ingredients:
– 8-10 lasagna noodles
– 2 cups San Marzano tomato sauce
– 1 cup fresh spinach leaves, chopped
– 1 cup 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 (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper.
4. In a separate saucepan, heat San Marzano tomato sauce over medium heat.
5. Assemble the lasagna by spreading a layer of tomato sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
6. Spread half of the ricotta mixture over the noodles, followed by half of the chopped spinach.
7. Repeat the layers: tomato sauce, noodles, ricotta mixture, and spinach.
8. Top with grated Parmesan cheese and chopped basil leaves (if using).
9. Bake for 30-40 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
San Marzano Tomato and Chicken Cacciatore
This classic Italian dish is a staple of rustic cooking, featuring tender chicken cooked with sweet San Marzano tomatoes and savory herbs. This simple yet flavorful recipe is perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 cup San Marzano tomatoes, crushed
– 1/4 cup dry white wine (optional)
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes.
3. Remove chicken from skillet; set aside.
4. Reduce heat to medium. Add onion and garlic; cook until softened, about 3-4 minutes.
5. Add crushed tomatoes, wine (if using), oregano, salt, and pepper. Stir to combine.
6. Return chicken to skillet; simmer for 10-12 minutes or until cooked through.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with parsley if desired.
Cooking Time: 25-30 minutes
San Marzano Tomato and Basil Risotto
This creamy risotto recipe showcases the sweet and tangy flavor of San Marzano tomatoes, paired with the brightness of fresh basil. A perfect representation of Italian cuisine at its finest.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup San Marzano tomatoes, crushed
– 1/4 cup white wine (optional)
– 2 tablespoons fresh basil, chopped
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in crushed tomatoes and white wine (if using).
6. Remove from heat and stir in chopped basil. Season with salt and pepper to taste.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
San Marzano Tomato and Mushroom Ragout
A classic Italian-inspired dish that showcases the sweetness of San Marzano tomatoes paired with earthy mushrooms.
Ingredients:
– 2 cups fresh San Marzano tomatoes, cored and chopped
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
4. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
5. Stir in the chopped San Marzano tomatoes, dried thyme, salt, and pepper.
6. Bring the mixture to a simmer and let cook for 15-20 minutes or until the flavors have melded together and the sauce has thickened slightly.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 30-40 minutes
San Marzano Tomato and White Bean Stew
This hearty stew combines the sweetness of San Marzano tomatoes with the creamy texture of cannellini beans, perfect for a cozy dinner or lunch. With minimal ingredients and effort, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 2 cups canned San Marzano tomatoes
– 1 cup cooked cannellini beans (canned or fresh)
– 4 cloves garlic, minced
– 1 small onion, finely chopped
– 2 tablespoons olive oil
– 1 teaspoon dried basil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Pour in the San Marzano tomatoes, cannellini beans, and dried basil. Season with salt and pepper to taste.
5. Simmer the stew for 20-25 minutes or until the flavors have melded together.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 20-25 minutes
San Marzano Tomato and Burrata Salad
This Italian-inspired salad combines the sweetness of San Marzano tomatoes with the creamy richness of burrata cheese, all wrapped up in a simple yet elegant package. Perfect as an appetizer or light lunch.
Ingredients:
– 4-6 San Marzano tomatoes, sliced
– 1 ball of burrata cheese
– 1/4 cup extra virgin olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Arrange the tomato slices on a platter or individual plates.
2. Cut the burrata cheese into bite-sized pieces and place on top of the tomatoes.
3. Drizzle the olive oil over the salad, followed by a sprinkle of balsamic vinegar.
4. Season with salt and pepper to taste.
5. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: None! This salad is ready in just 10-15 minutes.
San Marzano Tomato and Anchovy Puttanesca
This classic Italian pasta sauce is a game-changer, with the salty, umami flavor of anchovies balanced by the sweetness of San Marzano tomatoes. Serve it over spaghetti for an unforgettable meal.
Ingredients:
– 12 oz can of San Marzano tomatoes
– 1/4 cup of pitted and chopped green olives
– 2 cloves of garlic, minced
– 1/4 cup of anchovy fillets in oil, drained and rinsed
– 1/4 cup of capers, rinsed and drained
– Salt and freshly ground black pepper
– Extra virgin olive oil for finishing
Instructions:
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the minced garlic and cook until fragrant, about 30 seconds.
3. Add the chopped olives, anchovy fillets, and capers. Cook for 1 minute, stirring constantly.
4. Pour in the can of San Marzano tomatoes, crushing them with a spoon as you go.
5. Season with salt and black pepper to taste.
6. Simmer the sauce over low heat for 10-15 minutes, stirring occasionally.
7. Finish the sauce with a drizzle of extra virgin olive oil.
8. Toss cooked spaghetti in the sauce and serve.
Cooking Time: 20 minutes
San Marzano Tomato and Herb Focaccia
A classic Italian flatbread infused with the sweetness of San Marzano tomatoes and freshness of herbs, perfect for a quick snack or as a side to your favorite pasta dish.
Ingredients:
– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
– 1 cup San Marzano tomatoes, diced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh basil
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. In a large bowl, combine warm water and yeast; let sit for 5 minutes.
2. Add olive oil, salt, and 2 cups of flour; mix until shaggy dough forms.
3. Gradually add remaining 2 cups of flour, kneading for 10 minutes, until smooth.
4. Place dough in a greased bowl, cover, and let rise for 1 hour.
5. Preheat oven to 425°F (220°C).
6. Punch down dough; roll out into a rectangle shape.
7. Top with diced tomatoes, rosemary, basil, and Parmesan cheese (if using).
8. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Summary
Discover the rich flavor of San Marzano tomatoes in these 18 mouthwatering recipes. From classic pasta dishes to innovative salads and pizzas, each recipe showcases the versatility of this Italian favorite. Try your hand at making Classic San Marzano Tomato Basil Pasta, or opt for a flavorful twist with San Marzano Tomato and Sausage Rigatoni. Whether you’re looking for comfort food, a quick weeknight meal, or a show-stopping dish for special occasions, these recipes are sure to please even the most discerning palates.
