Classic Marinara with San Marzano Tomatoes

  • serves
Mark McEwan
Mark McEwan

Simple sauce made with plump San Marzano tomatoes, fresh basil, onion and garlic.

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15 Ratings
Directions for: Classic Marinara with San Marzano Tomatoes


2 Tbsp olive oil

½ medium Spanish onion, sliced

4 cloves garlic, sliced

1 can (28oz/796ml) San Marzano tomatoes

Leaves from 1 bunch basil

1 tsp cracked black pepper



1. Sweat the onions in the oil until wilted. Add the garlic and sweat from another 3 minutes. Add the tomatoes, half the basil (on the stem) and the pepper; cover and simmer for 60 mins. Remove the basil. Pass through a food mill fitted with a medium disc into a clean pot, or use an immersion blender. Return to a simmer and add the remaining basil leaves and salt to taste.


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