18 Flavorful San Marzano Tomato Recipes for Every Occasion

You’ve probably heard chefs rave about San Marzano tomatoes, but have you discovered their magic in your own kitchen? These sweet, low-acid Italian gems transform everything from quick weeknight dinners to cozy comfort food into something extraordinary. Get ready to fall in love with these versatile tomatoes as we explore 18 flavorful recipes perfect for any occasion—your new favorite dish is waiting!

Classic San Marzano Tomato Basil Pasta

Kicking off pasta night with this classic is always a win in my book. You just can’t beat the simplicity of San Marzano tomatoes and fresh basil—it’s the kind of meal that feels fancy but comes together with minimal effort. Let’s get cooking!

Ingredients

– 1 lb dried spaghetti (I always keep a good quality brand in the pantry)
– 3 tbsp extra virgin olive oil (my go-to for that fruity depth)
– 4 cloves garlic, thinly sliced (fresh is best here—no jarred stuff!)
– 1 (28 oz) can whole San Marzano tomatoes (splurge on the real deal for their sweet, low-acid flavor)
– 1/2 cup fresh basil leaves, plus more for garnish (tear them right before using to keep them bright)
– 1 tsp kosher salt (it dissolves evenly, unlike table salt)
– 1/4 tsp red pepper flakes (adjust if you like more heat)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the garlic and red pepper flakes, and sauté for 1 minute until fragrant but not browned.
5. Pour the San Marzano tomatoes and their juices into the skillet, crushing them with your hands as you go for a rustic texture.
6. Stir in the kosher salt and simmer the sauce for 8 minutes, allowing it to thicken slightly.
7. Reserve 1/2 cup of the starchy pasta water, then drain the spaghetti.
8. Add the drained spaghetti directly to the skillet with the tomato sauce.
9. Toss the pasta and sauce together over low heat for 1 minute, adding a splash of reserved pasta water if needed to loosen the sauce.
10. Turn off the heat and stir in the fresh basil leaves until just wilted.

Buttery, silky, and bursting with sweet tomato flavor, this pasta is a weeknight hero. Serve it straight from the skillet with an extra drizzle of olive oil and a few more basil leaves for a restaurant-worthy touch.

San Marzano Tomato and Garlic Bruschetta

Remember those lazy summer afternoons when tomatoes taste like sunshine? You’re about to capture that magic in minutes with this bruschetta that’s perfect for impressing guests or treating yourself. It’s the kind of simple, vibrant dish that makes you wonder why you don’t make it more often.

Ingredients

– 1 loaf crusty Italian bread (I look for something with a sturdy crust that can handle the juicy topping)
– 3 large San Marzano tomatoes (their sweet, low-acid flavor is worth seeking out)
– 4 garlic cloves (2 minced fine, 2 left whole for rubbing)
– ¼ cup extra virgin olive oil (my go-to for its fruity notes)
– 10 fresh basil leaves (torn by hand to preserve their delicate oils)
– 1 tsp kosher salt (it dissolves better than table salt)
– ½ tsp freshly ground black pepper (freshly cracked makes all the difference)

Instructions

1. Preheat your oven to 400°F using the bake setting.
2. Slice the Italian bread into ½-inch thick pieces on a diagonal.
3. Arrange bread slices in a single layer on a baking sheet.
4. Toast bread in the preheated oven for 8-10 minutes until edges turn golden brown and surfaces feel crisp.
5. Remove baking sheet from oven using oven mitts.
6. Cut 2 whole garlic cloves in half crosswise.
7. Rub cut sides of garlic firmly over the toasted bread surfaces while still warm.
8. Core the San Marzano tomatoes and slice them in half lengthwise.
9. Squeeze each tomato half gently over the sink to remove excess seeds and liquid.
10. Dice the seeded tomatoes into ¼-inch pieces.
11. Place diced tomatoes in a medium mixing bowl.
12. Mince the remaining 2 garlic cloves finely.
13. Add minced garlic to the tomato bowl.
14. Pour extra virgin olive oil over the tomato mixture.
15. Sprinkle kosher salt and black pepper over the ingredients.
16. Tear basil leaves into small pieces directly over the bowl.
17. Gently stir everything together with a spoon until well combined.
18. Let the tomato mixture sit at room temperature for 15 minutes to allow flavors to meld.
19. Spoon the tomato mixture generously onto the garlic-rubbed toast slices.
20. Drizzle any remaining olive oil from the bowl over the assembled bruschetta.

Every bite delivers that satisfying crunch from the toast giving way to the juicy, garlicky tomatoes. The basil adds that fresh herbal note that makes this feel like summer on a plate. Try serving these alongside a crisp white wine or as a starter before your favorite pasta dish—they disappear faster than you’d expect!

Slow-Roasted San Marzano Tomato Soup

Nothing beats the cozy comfort of tomato soup on a crisp fall day. You’ll love how slow-roasting deepens the flavor of San Marzano tomatoes into something rich and velvety. It’s the kind of simple, soul-warming dish that feels like a hug in a bowl.

Ingredients

• 3 lbs San Marzano tomatoes, halved (their low acidity makes for the smoothest soup)
• 1 large yellow onion, roughly chopped (I like big pieces so they caramelize nicely)
• 4 cloves garlic, peeled and smashed (trust me, roasting whole cloves eliminates any sharp bite)
• ¼ cup extra virgin olive oil (my go-to for roasting—it adds fruity notes)
• 1 tsp kosher salt (don’t skimp—it helps draw out the tomatoes’ juices)
• ½ tsp freshly cracked black pepper
• 4 cups vegetable broth (low-sodium lets you control the salt level)
• ½ cup heavy cream (for that luxurious, velvety finish)
• 10 fresh basil leaves, plus more for garnish

Instructions

1. Preheat your oven to 325°F—low and slow is key here.
2. Arrange tomato halves cut-side up on a large, rimmed baking sheet.
3. Scatter chopped onion and smashed garlic cloves evenly around the tomatoes.
4. Drizzle everything with olive oil, then sprinkle with salt and pepper.
5. Roast for 2 hours, or until the tomatoes are collapsed and lightly caramelized at the edges.
6. Tip: Let the tray cool for 10 minutes before blending—steam burns are no joke!
7. Transfer the roasted tomatoes, onions, and garlic to a blender.
8. Add vegetable broth and fresh basil leaves.
9. Blend on high until completely smooth, about 1–2 minutes.
10. Tip: Hold the lid down with a towel—hot soup expands when blended.
11. Pour the blended soup into a large pot over medium heat.
12. Stir in heavy cream and warm through for 5 minutes—don’t let it boil.
13. Tip: For extra silkiness, strain the soup through a fine-mesh sieve before serving.
14. Ladle into bowls and garnish with torn basil leaves.

Let this soup envelop you with its velvety texture and deep, sweet-tangy tomato flavor. I love serving it with a grilled cheese sandwich for dipping, or drizzling a little basil oil on top for an herby kick. It’s the kind of bowl you’ll want to curl up with all season long.

San Marzano Tomato and Mozzarella Caprese Salad

Zesty and fresh, this San Marzano Tomato and Mozzarella Caprese Salad is exactly what you need when you’re craving something light yet satisfying. You’ll love how the sweet tomatoes pair with creamy mozzarella and fragrant basil. It’s the perfect summer dish that comes together in minutes but tastes like you spent hours in the kitchen.

Ingredients

– 4 large San Marzano tomatoes (I look for ones that feel heavy for their size—they’re always juicier)
– 8 ounces fresh mozzarella cheese (the kind packed in water gives the best creamy texture)
– 1/4 cup fresh basil leaves (tear them right before using to keep them vibrant)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity flavor)
– 1 tablespoon balsamic glaze (the thick, syrupy kind that clings to everything beautifully)
– 1/2 teaspoon flaky sea salt (I prefer Maldon salt for its delicate crunch)
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Wash the San Marzano tomatoes under cool running water and pat them completely dry with paper towels.
2. Slice each tomato into 1/4-inch thick rounds using a sharp serrated knife—this prevents squishing the delicate flesh.
3. Drain the fresh mozzarella from its liquid and slice it into 1/4-inch thick rounds matching your tomato slices.
4. Arrange the tomato and mozzarella slices in an alternating, overlapping pattern on a large serving platter.
5. Tear the fresh basil leaves with your hands and scatter them evenly over the tomato and mozzarella arrangement.
6. Drizzle the extra virgin olive oil in a zigzag pattern across the entire salad.
7. Repeat the zigzag pattern with the balsamic glaze, creating attractive stripes alongside the oil.
8. Sprinkle the flaky sea salt evenly over the salad, making sure some lands on each component.
9. Finish by grinding fresh black pepper over the top until you have an even distribution.

Outstanding in its simplicity, this salad delivers bursts of sweet tomato juice against the rich, creamy mozzarella. The basil adds a fresh herbal note that cuts through the richness perfectly. Try serving it alongside grilled crusty bread to soak up every last drop of the olive oil and balsamic dressing.

San Marzano Tomato and Ricotta Stuffed Shells

Let’s be real—sometimes you just need that cozy, cheesy pasta dish that feels like a warm hug. These stuffed shells are my go-to comfort food when I want something impressive but surprisingly simple to pull together. You’re going to love how the creamy ricotta and sweet San Marzano tomatoes play together.

Ingredients

• 1 box jumbo pasta shells – I always grab an extra handful since some tend to break during boiling
• 2 cups whole milk ricotta cheese – room temperature blends so much smoother
• 1 large egg – brings everything together beautifully
• 1/2 cup grated Parmesan cheese – the good stuff from the refrigerated section makes all the difference
• 2 tablespoons fresh basil – torn by hand for that rustic touch
• 1 teaspoon garlic powder – my secret for consistent flavor throughout
• 24 ounces San Marzano tomato sauce – crushed tomatoes work too, but these have such lovely sweetness
• 1 cup shredded mozzarella – because extra cheese is never optional in my book

Instructions

1. Preheat your oven to 375°F – this gives everything time to reach the perfect temp while you prep.
2. Bring a large pot of salted water to a rolling boil – it should taste like the sea, about 1 tablespoon salt per quart.
3. Cook jumbo shells for 9 minutes exactly – they’ll be pliable but still firm enough to handle without tearing.
4. Drain shells immediately and arrange them in a single layer on a baking sheet to prevent sticking.
5. In a medium bowl, combine ricotta, egg, Parmesan, basil, and garlic powder until fully incorporated.
6. Tip: Let your ricotta come to room temperature first – it makes filling the shells so much easier and prevents cracking.
7. Spread 1 cup of tomato sauce evenly across the bottom of a 9×13 inch baking dish.
8. Fill each cooked shell with about 2 tablespoons of ricotta mixture using a small spoon or piping bag.
9. Arrange stuffed shells in the baking dish in neat rows, nestled close together.
10. Pour remaining tomato sauce over the shells, making sure each one gets some coverage.
11. Tip: Leave the edges of shells slightly exposed – this creates lovely crispy bits in the finished dish.
12. Sprinkle shredded mozzarella evenly over the top, covering all the shells.
13. Cover dish tightly with aluminum foil and bake for 25 minutes – the foil trap steam to cook the filling through.
14. Remove foil and bake uncovered for another 10-15 minutes until cheese is golden and bubbly.
15. Tip: Let the dish rest for 5-10 minutes after baking – this allows the filling to set for cleaner serving.

That creamy ricotta filling against the sweet tomato sauce creates the most wonderful contrast. The shells hold their shape beautifully while becoming tender enough to cut with a fork. Try serving these with a simple arugula salad dressed in lemon vinaigrette – the peppery greens cut through the richness perfectly.

San Marzano Tomato and Sausage Rigatoni

Back when I first tried this pasta at my cousin’s potluck, I knew I had to recreate it at home. You’re going to love how the sweet tomatoes mingle with that savory sausage. It’s the kind of cozy meal that makes any Tuesday feel special.

Ingredients

– 1 lb sweet Italian sausage, casings removed (I like the fennel seeds in this)
– 1 tbsp extra virgin olive oil (my go-to for better flavor)
– 3 garlic cloves, minced (fresh is worth the extra minute, trust me)
– 1 (28 oz) can San Marzano tomatoes, crushed by hand (their sweetness makes all the difference)
– 1 lb rigatoni pasta (those tubes are perfect for catching sauce)
– 1/2 cup heavy cream (room temp blends in smoother)
– 1/4 cup fresh basil, chopped (tearing releases more aroma than chopping)
– 1/2 cup grated Parmesan cheese (plus extra for serving)
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
2. Add 1 lb sausage, breaking it into small chunks with a wooden spoon for 5-6 minutes until browned.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant (don’t let it burn).
4. Pour in the hand-crushed San Marzano tomatoes, scraping any browned bits from the pan bottom.
5. Simmer the sauce uncovered for 15 minutes, stirring occasionally, until slightly thickened.
6. Meanwhile, cook 1 lb rigatoni in salted boiling water for 12 minutes until al dente (reserve 1 cup pasta water before draining).
7. Reduce sauce heat to low and stir in 1/2 cup heavy cream until fully incorporated.
8. Add drained pasta to the sauce along with 1/4 cup pasta water, tossing to coat evenly.
9. Stir in 1/2 cup Parmesan, 1/4 cup basil, 1 tsp salt, and 1/2 tsp pepper until cheese melts.
10. Remove from heat and let rest for 2 minutes to allow flavors to meld.

And just like that, you’ve got this incredible pasta where the rigatoni tubes trap pockets of creamy sauce. The sweet tomatoes balance perfectly with the savory sausage, while that fresh basil brightens everything up. Try serving it with garlic bread for dipping into any extra sauce—you’ll want to get every last bit.

San Marzano Tomato and Olive Tapenade

Ever find yourself with a jar of those gorgeous San Marzano tomatoes and wonder what magic you could whip up? You’re in for a treat—this tapenade is your new go-to for effortless entertaining. It’s briny, bright, and ready in minutes, perfect for spreading, dipping, or dolloping.

Ingredients

• 1 cup pitted Kalamata olives (I love their bold, salty kick)
• 1/2 cup drained San Marzano tomatoes from a 28-oz can (save the juice for another use—it’s liquid gold!)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp capers, rinsed (they add a pop of tanginess)
• 1 small garlic clove, minced (fresh is best here for that sharp zing)
• 1 tsp fresh lemon juice (a squeeze brightens everything up)
• 1/4 tsp red pepper flakes (optional, but I always add them for a subtle heat)

Instructions

1. Add the pitted Kalamata olives, drained San Marzano tomatoes, extra virgin olive oil, rinsed capers, minced garlic, fresh lemon juice, and red pepper flakes (if using) to a food processor.
2. Pulse the mixture 5–7 times, scraping down the sides with a spatula halfway through, until it’s coarse but well combined—you want some texture, not a smooth paste.
3. Taste the tapenade and adjust seasoning if needed, but hold off on extra salt since the olives and capers are naturally salty.
4. Transfer the tapenade to a small bowl and let it sit at room temperature for 10 minutes to allow the flavors to meld.

Zesty and robust, this tapenade has a chunky texture that clings perfectly to crackers or crusty bread. Try it as a topping for grilled chicken or stirred into pasta for a quick, flavorful twist—it’s so versatile, you’ll want to keep a batch on hand always.

San Marzano Tomato and Pancetta Pizza

Alright, let’s make this incredible San Marzano Tomato and Pancetta Pizza. You’re going to love how the sweet tomatoes and salty pancetta come together—it’s seriously next-level pizza night material.

Ingredients

• 1 pound pizza dough (I like to let mine come to room temp for easier stretching)
• 1/2 cup San Marzano tomato puree (the real deal makes all the difference)
• 4 ounces pancetta, diced (get the good stuff—it crisps up beautifully)
• 8 ounces fresh mozzarella, torn into small pieces (tearing gives you those lovely melted pockets)
• 1/4 cup freshly grated Parmesan cheese (always worth grating it yourself)
• 2 tablespoons extra virgin olive oil (my go-to for that fruity finish)
• 2 cloves garlic, minced (fresh is best here for that punchy flavor)
• 1/4 teaspoon red pepper flakes (adjust if you like more heat)
• Fresh basil leaves for topping (don’t skip the fresh basil at the end)

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes to get it screaming hot.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, being careful not to tear it—if it springs back, let it rest 5 minutes and try again.
3. In a small bowl, mix the San Marzano tomato puree with minced garlic and 1 tablespoon olive oil.
4. Spread the tomato mixture evenly over the dough, leaving a 1-inch border around the edges.
5. Scatter the torn mozzarella evenly over the sauce.
6. Sprinkle the diced pancetta across the pizza in a single layer.
7. Carefully transfer the pizza to the preheated stone or baking sheet using a pizza peel or inverted baking sheet.
8. Bake for 12-14 minutes until the crust is golden brown and the cheese is bubbly with some browned spots.
9. Remove from oven and immediately sprinkle with grated Parmesan, red pepper flakes, and the remaining tablespoon of olive oil.
10. Top with fresh basil leaves just before serving.

Unbelievably good right out of the oven, this pizza delivers a perfect crisp-yet-chewy crust with that signature sweet tomato flavor cutting through the salty pancetta. Try serving it with a simple arugula salad dressed in lemon vinaigrette to balance the richness—it makes for such a satisfying meal that feels way fancier than your average pizza night.

San Marzano Tomato and Eggplant Parmesan

Nothing beats the comforting aroma of tomato sauce bubbling away on the stove, especially when it’s paired with tender eggplant and gooey cheese. This San Marzano Tomato and Eggplant Parmesan is my ultimate cozy dinner, perfect for those nights when you want something hearty but not too heavy. You’re going to love how the flavors melt together.

Ingredients

• 2 large eggplants, sliced into ½-inch rounds (I always salt them first to draw out bitterness)
• 1 (28-ounce) can San Marzano tomatoes (their sweet, low-acid flavor makes all the difference)
• 2 cups shredded low-moisture mozzarella cheese (this melts beautifully without making things soggy)
• ½ cup grated Parmesan cheese (I use the real stuff for that sharp, salty kick)
• 1 cup all-purpose flour (for that light, crispy coating)
• 2 large eggs, beaten (room temp helps them stick better)
• 1 cup Italian-style breadcrumbs (adds great texture and flavor)
• ¼ cup extra virgin olive oil (my go-to for frying)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 teaspoon dried oregano (rubbed between my palms to wake up the oils)
• ½ teaspoon red pepper flakes (just enough for a subtle warmth)
• Salt and black pepper to taste (I’m generous with both)

Instructions

1. Slice the eggplants into ½-inch thick rounds and arrange them in a single layer on a baking sheet.
2. Sprinkle both sides of the eggplant slices generously with salt and let them sit for 30 minutes to draw out excess moisture and bitterness.
3. Rinse the eggplant slices thoroughly under cold water and pat them completely dry with paper towels.
4. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with ¼ cup of the Parmesan cheese.
5. Dredge each eggplant slice first in flour, shaking off any excess, then dip in the beaten eggs, and finally coat evenly with the breadcrumb mixture.
6. Heat the olive oil in a large skillet over medium-high heat until it shimmers (about 350°F if you have a thermometer).
7. Fry the breaded eggplant slices in batches for 3-4 minutes per side until golden brown and crispy, being careful not to overcrowd the pan.
8. Transfer the fried eggplant to a paper towel-lined plate to drain any excess oil.
9. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat and sauté the minced garlic for 1 minute until fragrant but not browned.
10. Crush the San Marzano tomatoes with your hands directly into the saucepan—this gives the sauce a rustic, chunky texture I love.
11. Add the dried oregano, red pepper flakes, and season with salt and black pepper to the tomato sauce.
12. Simmer the sauce uncovered for 20 minutes, stirring occasionally, until it thickens slightly.
13. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
14. Spread a thin layer of the tomato sauce on the bottom of the prepared baking dish.
15. Arrange half of the fried eggplant slices in a single layer over the sauce.
16. Spoon half of the remaining sauce over the eggplant layer, then sprinkle with half of the mozzarella and remaining Parmesan.
17. Repeat the layers with the remaining eggplant, sauce, and cheeses.
18. Bake uncovered for 25-30 minutes until the cheese is melted, bubbly, and lightly golden in spots.
19. Let the Parmesan rest for 10 minutes before serving to allow the layers to set properly.

Deliciously rich with layers of crispy eggplant that somehow stay firm beneath all that saucy, cheesy goodness. The San Marzano tomatoes really shine through with their natural sweetness, balancing perfectly with the salty Parmesan. Try serving it over spaghetti for the ultimate comfort meal, or enjoy it straight from the baking dish with some crusty bread to soak up every last bit of sauce.

San Marzano Tomato and Shrimp Scampi

There’s something magical about sweet San Marzano tomatoes meeting juicy shrimp in a garlicky butter sauce. You get this incredible balance of bright acidity and rich, savory flavors that just feels like a restaurant-quality meal at home. It’s one of those dishes that looks fancy but comes together in under 30 minutes—perfect for a busy weeknight or impressing last-minute guests.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like keeping the tails on for presentation)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cloves garlic, minced (fresh is key here—no jarred stuff!)
• 1 (28 oz) can San Marzano tomatoes, crushed by hand (their low acidity makes the sauce so smooth)
• ½ cup dry white wine (I use a crisp Sauvignon Blanc for brightness)
• 4 tbsp unsalted butter, cubed (cold butter helps emulsify the sauce)
• ¼ cup fresh parsley, chopped (save a sprinkle for garnish)
• ½ tsp red pepper flakes (adjust if you like more heat)
• 12 oz linguine pasta (the ridges hold the sauce beautifully)
• Kosher salt and black pepper (I’m generous with both)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat shrimp dry with paper towels and season both sides with salt and pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
6. Transfer shrimp to a plate, leaving oil in the skillet.
7. Reduce heat to medium and add garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
8. Pour in white wine, scraping up any browned bits from the skillet bottom.
9. Simmer wine for 2 minutes until reduced by half.
10. Add crushed San Marzano tomatoes and their juices, stirring to combine.
11. Bring sauce to a gentle bubble and cook for 5 minutes until slightly thickened.
12. Reduce heat to low and whisk in cold butter cubes one at a time until sauce is glossy.
13. Return shrimp to skillet along with any accumulated juices.
14. Drain cooked linguine, reserving ½ cup pasta water.
15. Add linguine to skillet, tossing with tongs to coat in sauce.
16. Stir in ¼ cup pasta water to loosen sauce if needed.
17. Fold in chopped parsley and adjust seasoning with salt and pepper.

Creamy tomato sauce clings to every strand of pasta, while the shrimp stay plump and tender. The hint of red pepper flakes gives just enough warmth without overpowering the sweet tomatoes. Serve it with crusty bread for dipping—trust me, you’ll want to soak up every last drop of that sauce.

San Marzano Tomato and Spinach Lasagna

Gosh, is there anything more comforting than a bubbling lasagna fresh from the oven? This version, packed with sweet San Marzano tomatoes and fresh spinach, is the cozy, make-ahead dinner you’ll want to add to your regular rotation. It’s surprisingly simple to put together, even on a busy weeknight.

Ingredients

– 1 (28-ounce) can of whole San Marzano tomatoes – I swear by the Cento brand for their sweet, low-acid flavor.
– 1 (10-ounce) package of fresh spinach – you’ll be amazed how much it wilts down!
– 12 no-boil lasagna noodles – such a fantastic time-saver.
– 1 (15-ounce) container of whole milk ricotta cheese – the full-fat version gives the creamiest texture.
– 2 cups of shredded low-moisture, part-skim mozzarella cheese, divided.
– 1/2 cup of grated Parmesan cheese.
– 1 large egg, preferably at room temperature – it blends into the ricotta much more smoothly.
– 3 cloves of garlic, minced – because more garlic is always a good idea.
– 2 tablespoons of extra virgin olive oil – my go-to for sautéing.
– 1 teaspoon of dried oregano.
– 1/2 teaspoon of crushed red pepper flakes – just enough for a subtle kick.
– 1/2 teaspoon of kosher salt.
– 1/4 teaspoon of freshly ground black pepper.

Instructions

1. Preheat your oven to 375°F.
2. Pour the 2 tablespoons of extra virgin olive oil into a large, deep skillet and heat it over medium heat for 1 minute.
3. Add the 3 minced garlic cloves and sauté for 1 minute, until fragrant but not browned.
4. Carefully pour the entire 28-ounce can of San Marzano tomatoes and their juices into the skillet, crushing the tomatoes with your hands as you add them for a rustic texture.
5. Stir in the 1 teaspoon of dried oregano, 1/2 teaspoon of crushed red pepper flakes, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.
6. Let the sauce simmer uncovered for 15 minutes, stirring occasionally, until it has thickened slightly. (Tip: Simmering the sauce before assembling deepens the flavor significantly.)
7. While the sauce simmers, place the entire 10-ounce package of fresh spinach in a separate, large skillet and cook over medium heat for 3-4 minutes, stirring constantly, until completely wilted.
8. Transfer the wilted spinach to a colander and press firmly with a spatula to remove all excess liquid. (Tip: Squeezing out the spinach liquid is crucial to prevent a watery lasagna.)
9. In a medium bowl, combine the 15 ounces of ricotta cheese, 1 cup of the shredded mozzarella, 1/2 cup of grated Parmesan, and the 1 large egg, mixing until fully incorporated.
10. Stir the squeezed, wilted spinach into the cheese mixture until evenly distributed.
11. Spread 1/2 cup of the prepared tomato sauce evenly across the bottom of a 9×13-inch baking dish.
12. Arrange 4 no-boil lasagna noodles in a single layer over the sauce, slightly overlapping if necessary.
13. Spread half of the spinach and ricotta mixture evenly over the noodles.
14. Spoon 1 cup of the tomato sauce over the ricotta layer.
15. Repeat the layers: 4 more noodles, the remaining ricotta mixture, and 1 cup of sauce.
16. Top with the final 4 noodles and spread the remaining sauce over them.
17. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
18. Cover the baking dish tightly with aluminum foil and bake on the center rack for 30 minutes.
19. Remove the foil and continue baking for another 15 minutes, until the cheese is golden and bubbly. (Tip: Letting the lasagna rest before serving allows the layers to set for cleaner slices.)
20. Remove the lasagna from the oven and let it rest on a wire rack for 15 minutes before slicing and serving.

Very few dishes deliver such perfect layers of flavor and texture—creamy, cheesy filling, tender noodles, and that vibrant, tangy tomato sauce. The spinach adds a lovely pop of color and a subtle earthiness that balances the richness. For a fun twist, try serving individual squares atop a pool of extra warmed sauce, or pack cold slices for a next-day lunch that tastes even better.

San Marzano Tomato and Chicken Cacciatore

Unbelievably cozy and perfect for chilly evenings, this San Marzano Tomato and Chicken Cacciatore brings rustic Italian flavors right to your kitchen. You’ll love how the chicken becomes fall-off-the-bone tender while simmering in that rich tomato sauce. It’s one of those meals that makes your whole house smell amazing.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on for maximum flavor
• 2 tbsp extra virgin olive oil, my go-to for that fruity depth
• 1 large yellow onion, diced – I like mine in medium chunks for texture
• 3 garlic cloves, minced fresh for the best aroma
• 1 red bell pepper, sliced into strips for sweet crunch
• 1 cup dry red wine, something you’d actually drink
• 28 oz can San Marzano tomatoes, crushed by hand for rustic texture
• 1 tsp dried oregano, rubbed between your palms to wake it up
• 1/2 cup chicken broth, low-sodium so you control the salt
• 2 tbsp fresh basil, chopped right before adding
• Salt and black pepper, be generous with both

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place chicken skin-side down and cook undisturbed for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for 4 more minutes, then transfer to a plate. Tip: Don’t crowd the pan – work in batches if needed.
5. Add onion and bell pepper to the same pot and cook for 5 minutes, scraping up the browned bits from the bottom.
6. Stir in garlic and cook for 1 minute until fragrant but not browned.
7. Pour in red wine and simmer for 3 minutes, stirring to deglaze the pan completely.
8. Add crushed San Marzano tomatoes, oregano, and chicken broth, stirring to combine.
9. Return chicken to the pot, nestling it into the sauce, and bring to a gentle bubble.
10. Reduce heat to low, cover, and simmer for 45 minutes. Tip: Keep it at a bare simmer – you should see occasional bubbles.
11. Remove lid and simmer uncovered for 15 minutes to slightly thicken the sauce.
12. Stir in fresh basil and cook for 2 more minutes. Tip: Add basil at the end to preserve its bright flavor.
13. Season with additional salt and pepper if needed, then serve immediately.

Nothing beats how the chicken practically melts away from the bone while the San Marzano tomatoes create this beautifully balanced, slightly sweet sauce. I love serving it over creamy polenta to soak up every last drop, or with crusty bread for dipping. The peppers stay just tender enough to provide the perfect textural contrast to that rich, slow-simmered chicken.

San Marzano Tomato and Basil Risotto

Zesty and comforting, this risotto is exactly what you need when you want something special but don’t want to spend hours in the kitchen. You’ll love how the sweet San Marzano tomatoes melt into the creamy rice, and that fresh basil finish makes it feel like summer any time of year. Trust me, once you try this method, you’ll be making risotto way more often.

Ingredients

• 1 ½ cups Arborio rice – this short-grain variety creates that perfect creamy texture
• 1 (28-ounce) can San Marzano tomatoes – I always look for the DOP certification for that authentic sweet flavor
• 4 cups chicken broth – homemade if you have it, but store-bought works great too
• 1 cup dry white wine – something you’d actually drink, like a Sauvignon Blanc
• 1 medium yellow onion, finely chopped – take your time here for even cooking
• 3 cloves garlic, minced – fresh is best for that bright, aromatic punch
• ½ cup grated Parmesan cheese – I like to use the good stuff and grate it myself
• ¼ cup fresh basil leaves, chopped – save a few whole leaves for garnish
• 3 tablespoons unsalted butter – divided, because butter makes everything better
• 2 tablespoons extra virgin olive oil – my go-to for that fruity flavor
• 1 teaspoon kosher salt – adjust based on your broth’s saltiness
• ½ teaspoon freshly ground black pepper – freshly cracked makes all the difference

Instructions

1. Pour chicken broth into a medium saucepan and heat over medium heat until it reaches a gentle simmer, then reduce heat to low to keep warm.
2. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
3. Add chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent but not browned.
4. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Add Arborio rice and stir constantly for 2 minutes until the grains look slightly translucent around the edges.
6. Pour in white wine and cook, stirring continuously, until the liquid is completely absorbed, about 2-3 minutes.
7. Crush the San Marzano tomatoes with your hands directly into the pot, including all the juices from the can.
8. Add 1 cup of warm broth and stir continuously until the liquid is nearly absorbed, about 4-5 minutes.
9. Continue adding warm broth ½ cup at a time, stirring constantly and waiting until each addition is almost absorbed before adding the next.
10. After about 20 minutes of adding broth and stirring, test the rice – it should be tender but still have a slight bite (al dente).
11. Remove the pot from heat and stir in 2 tablespoons of butter, Parmesan cheese, salt, and pepper until fully incorporated.
12. Fold in the chopped basil leaves, reserving a few for garnish.
13. Let the risotto rest off heat for 2 minutes to allow the flavors to meld together.

You’ll notice the risotto has that perfect creamy consistency where it slowly spreads on the plate rather than sitting in a tight mound. The tomatoes create these beautiful streaks of red throughout, and that fresh basil aroma will have everyone gathering in the kitchen. Try serving it with grilled shrimp or just enjoy it as-is with an extra sprinkle of Parmesan on top.

San Marzano Tomato and Mushroom Ragout

Diving into a cozy bowl of comfort food is one of life’s simple pleasures, especially when it involves sweet San Marzano tomatoes and earthy mushrooms simmered together. You’ll love how this ragout comes together with minimal effort but delivers maximum flavor. It’s the kind of dish that makes your kitchen smell incredible and leaves everyone asking for seconds.

Ingredients

– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 medium yellow onion, diced (I like it finely chopped for even cooking)
– 3 cloves garlic, minced (fresh is best here for that punchy aroma)
– 8 oz cremini mushrooms, sliced (they have a deeper flavor than white buttons)
– 1 (28 oz) can whole San Marzano tomatoes (I crush them by hand for a rustic texture)
– 1 tsp dried oregano (rub it between your palms to wake up the oils)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground if you have it)
– 1/4 cup fresh basil, chopped (save a few leaves for garnish)

Instructions

1. Heat 2 tbsp extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and soft.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
4. Add 8 oz sliced cremini mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their liquid and turn golden brown.
5. Pour the entire 28 oz can of San Marzano tomatoes into the pot, using your hands to crush them directly over the pot for a chunky texture.
6. Stir in 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
7. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring every 10 minutes, until thickened slightly.
8. Remove from heat and stir in 1/4 cup chopped fresh basil just before serving.

What you get is a ragout with a beautifully chunky texture where the tomatoes break down into a rich, velvety sauce while the mushrooms stay meaty and tender. The sweet acidity of the San Marzanos balances perfectly with the earthy mushrooms and aromatic basil. Try spooning it over creamy polenta, tossing it with pasta, or even using it as a hearty topping for crusty bread.

San Marzano Tomato and White Bean Stew

Falling leaves and crisp air just beg for a cozy, one-pot meal. You’re going to love how this San Marzano tomato and white bean stew comes together with such little effort. It’s the perfect hug in a bowl for a busy weeknight.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 1 medium yellow onion, diced (I find this variety adds the perfect sweetness)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 (28-oz) can whole San Marzano tomatoes (I prefer the DOP certified ones for their superior taste)
• 2 (15-oz) cans cannellini beans, rinsed and drained (rinsing them gets rid of that excess sodium)
• 2 cups vegetable broth (low-sodium lets you control the salt level)
• 1 tsp dried oregano (crush it between your fingers to wake up the oils)
• 1/2 tsp red pepper flakes (adjust this to your preferred spice level)
• 1/4 cup fresh basil, chopped (save a few whole leaves for garnish)
• Salt and black pepper

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 1 minute until shimmering.
2. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute exactly until fragrant but not browned.
4. Pour in the entire can of San Marzano tomatoes, using your hands or a wooden spoon to crush them directly in the pot.
5. Add the rinsed cannellini beans, 2 cups vegetable broth, 1 tsp dried oregano, and 1/2 tsp red pepper flakes.
6. Bring the stew to a boil over high heat, then immediately reduce to a simmer.
7. Simmer uncovered for 20 minutes, stirring occasionally, until the liquid has reduced slightly and flavors have melded.
8. Stir in the chopped fresh basil and season with salt and black pepper until properly seasoned.

Really, the texture becomes wonderfully thick and hearty as those tomatoes break down. The beans stay perfectly tender while soaking up all the savory broth. Try serving it over a thick slice of crusty bread for the ultimate comfort meal, or top it with a generous sprinkle of Parmesan cheese.

San Marzano Tomato and Burrata Salad

Ready for the easiest, most impressive salad you’ll make all season? This San Marzano Tomato and Burrata Salad comes together in minutes but tastes like you spent hours. You’re going to love how the creamy burrata plays against those sweet, juicy tomatoes.

Ingredients

– 1 lb San Marzano tomatoes (I look for the ones with that DOP certification—they’re worth it)
– 8 oz fresh burrata cheese (let it sit out for 15 minutes to take the chill off)
– 1/4 cup extra virgin olive oil (my go-to for that fruity finish)
– 2 tbsp balsamic glaze (the thick, syrupy kind that clings to everything)
– 1/2 tsp flaky sea salt (Maldon is my favorite for that satisfying crunch)
– 1/4 tsp freshly cracked black pepper (freshly ground makes all the difference)
– 1/4 cup fresh basil leaves (torn by hand to prevent bruising)

Instructions

1. Slice 1 lb San Marzano tomatoes into 1/4-inch thick rounds and arrange them on a large platter in a single layer.
2. Tear 8 oz fresh burrata cheese into large chunks with your hands and scatter them evenly over the tomatoes.
3. Drizzle 1/4 cup extra virgin olive oil over the entire salad, making sure every tomato and burrata piece gets some coverage.
4. Drizzle 2 tbsp balsamic glaze in a zigzag pattern across the salad for both flavor and visual appeal.
5. Sprinkle 1/2 tsp flaky sea salt evenly over everything—listen for that satisfying crunch as it lands.
6. Crack 1/4 tsp black pepper freshly over the salad using a pepper mill.
7. Tear 1/4 cup fresh basil leaves by hand and scatter them over the top just before serving.
8. Let the salad sit at room temperature for exactly 5 minutes to allow the flavors to meld together.

Nothing beats that moment when you break into the burrata and its creamy center spills over the sweet tomatoes. The contrast between the firm tomato flesh and that luscious cheese is pure magic. Try serving it with crusty bread to soak up every last drop of that olive oil and balsamic pooling at the bottom of the plate.

San Marzano Tomato and Anchovy Puttanesca

Oh, you’re going to love this one—it’s that kind of punchy, savory pasta you crave on a busy weeknight when you want something bold and fast. San Marzano tomatoes and anchovies create this incredible umami base that just hugs the pasta, and it comes together in about the time it takes to boil water.

Ingredients

• 1 lb spaghetti (I always keep a box in the pantry for emergencies)
• 3 tbsp extra virgin olive oil (my go-to for that fruity kick)
• 4 anchovy fillets, packed in oil (don’t skip these—they melt right in and add depth, not fishiness)
• 3 garlic cloves, thinly sliced (fresh is best here, no jarred stuff)
• 1/4 tsp red pepper flakes (adjust if you like more heat)
• 1 (28 oz) can San Marzano tomatoes, crushed by hand (their sweet, low-acid flavor is key)
• 1/2 cup pitted Kalamata olives, roughly chopped (I love their briny bite)
• 2 tbsp capers, rinsed (they add a pop of salty tang)
• 1/4 cup fresh parsley, chopped (for a bright finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook for 8–10 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the anchovy fillets and cook for 1–2 minutes, mashing them with a spoon until they dissolve into the oil.
5. Stir in the garlic and red pepper flakes, and cook for 1 minute until fragrant (tip: don’t let the garlic brown or it’ll turn bitter).
6. Pour in the crushed San Marzano tomatoes and simmer for 5–7 minutes, until the sauce thickens slightly.
7. Add the Kalamata olives and capers, and simmer for another 2 minutes to let the flavors meld.
8. Reserve 1/2 cup of pasta water, then drain the spaghetti and add it directly to the skillet.
9. Toss the pasta with the sauce, adding splashes of reserved pasta water as needed to loosen the sauce (tip: the starchy water helps the sauce cling to the pasta).
10. Stir in the fresh parsley just before serving (tip: adding it at the end keeps it vibrant and fresh).

What you get is a pasta with a saucy, clingy texture and this briny, garlicky kick that’s just irresistible. I love serving it straight from the skillet with a extra drizzle of olive oil and maybe some crusty bread to scoop up every last bit—it’s one of those meals that feels fancy but is honestly so easy.

San Marzano Tomato and Herb Focaccia

Venturing into homemade bread doesn’t have to be intimidating, especially when you start with this San Marzano Tomato and Herb Focaccia. You’ll be amazed at how the simple combination of juicy tomatoes and fragrant herbs transforms into something truly special. Honestly, it’s the perfect project for a lazy weekend when you want your kitchen to smell incredible.

Ingredients

– 3 ½ cups all-purpose flour (I like King Arthur for consistent results)
– 1 ¼ cups warm water (around 110°F – think baby bottle warm)
– 2 tsp active dry yeast (check the expiration date – fresh yeast makes all the difference)
– 1 tbsp honey (this helps activate the yeast and adds subtle sweetness)
– 1/4 cup extra virgin olive oil plus more for drizzling (a good quality EVOO really shines here)
– 1 ½ tsp fine sea salt (I prefer this over table salt for better distribution)
– 1 cup San Marzano tomatoes, halved (canned work perfectly – drain them well)
– 2 tbsp fresh rosemary leaves (fresh makes a world of difference over dried)
– 2 tsp flaky sea salt for finishing (Maldon salt creates those beautiful crunchy bits)

Instructions

1. Combine warm water, honey, and yeast in a large bowl and let sit for 5 minutes until foamy.
2. Add flour, 1/4 cup olive oil, and fine sea salt to the yeast mixture.
3. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
4. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough should spring back slowly when poked.
5. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.
6. Pour 2 tablespoons of olive oil into a 9×13 inch baking pan, spreading to coat the bottom.
7. Transfer risen dough to the oiled pan and gently stretch to fit the pan corners.
8. Cover pan with a clean kitchen towel and let rise for 30 minutes.
9. Preheat your oven to 425°F while the dough completes its second rise.
10. Use your fingertips to create deep dimples across the entire dough surface. Tip: Don’t be shy – press all the way to the bottom of the pan.
11. Arrange halved San Marzano tomatoes cut-side up across the dimpled dough.
12. Sprinkle fresh rosemary leaves evenly over the surface.
13. Drizzle generously with additional olive oil and sprinkle with flaky sea salt.
14. Bake for 20-25 minutes until golden brown and crisp around the edges. Tip: The bottom should sound hollow when tapped.
15. Transfer focaccia to a wire rack and let cool for 10 minutes before slicing. Seriously, that first warm slice with its crisp, olive oil-kissed crust and pillowy interior is pure bliss. The sweet San Marzano tomatoes burst with flavor against the savory herbs, making it perfect for tearing apart with friends or using as the ultimate sandwich bread.

Summary

Zesty and versatile, these 18 San Marzano tomato recipes offer something delicious for every meal and gathering. We hope you found inspiration for your next kitchen adventure! Don’t forget to leave a comment sharing your favorite recipe from the list and pin this article to your Pinterest boards to save these flavorful ideas for later.