Nothing beats the rich, sweet flavor of San Marzano tomatoes in your cooking! Whether you’re whipping up quick weeknight dinners or cozy comfort food, these recipes will transform your meals. Get ready to discover 18 delicious ways to enjoy this tomato superstar—your taste buds are in for a treat!
San Marzano Tomato Basil Soup
You know those chilly autumn days when all you crave is something warm and comforting? This San Marzano tomato basil soup hits the spot with its rich, velvety texture and bright, herbaceous notes. It’s the kind of bowl that feels like a cozy hug.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 (28-ounce) cans whole San Marzano tomatoes, with their juices
– 1 cup vegetable stock
– 1/4 cup heavy cream
– 1/2 cup fresh basil leaves, chiffonade-cut
– 1 teaspoon granulated sugar
– Kosher salt, to season
– Freshly cracked black pepper, to season
Instructions
1. Heat the extra-virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent and softened, approximately 8–10 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Pour in the whole San Marzano tomatoes with their juices and the vegetable stock, using a wooden spoon to break the tomatoes apart slightly.
5. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 25 minutes to allow the flavors to meld.
6. Carefully transfer the soup in batches to a blender and purée until completely smooth, holding the lid firmly with a towel to prevent splattering.
7. Return the puréed soup to the Dutch oven and stir in the heavy cream and chiffonade-cut fresh basil.
8. Add the granulated sugar, then season with kosher salt and freshly cracked black pepper, tasting and adjusting as needed.
9. Warm the soup over low heat for 5 minutes until heated through, but do not allow it to boil.
Zesty and silky, this soup boasts a balanced acidity from the San Marzanos and a fresh finish from the basil. Try serving it with a grilled cheese sandwich for a classic pairing, or drizzle with a swirl of cream and extra basil for an elegant touch.
Roasted San Marzano Tomato Pasta
Tired of the same old pasta night? This roasted San Marzano tomato pasta brings summer sunshine to your bowl with minimal effort. You’ll love how the caramelized tomatoes melt into a sauce that’s both rustic and refined.
Ingredients
– 2 pounds San Marzano tomatoes, halved lengthwise
– 4 cloves garlic, thinly sliced
– ¼ cup extra-virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 pound dried linguine pasta
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup fresh basil leaves, chiffonade-cut
Instructions
1. Preheat your oven to 400°F (204°C).
2. Arrange the halved San Marzano tomatoes cut-side up on a rimmed baking sheet.
3. Evenly distribute the thinly sliced garlic cloves among the tomato halves.
4. Drizzle the extra-virgin olive oil over the tomatoes and garlic.
5. Season uniformly with fine sea salt and freshly cracked black pepper.
6. Roast in the preheated oven for 35-40 minutes, until the tomatoes have collapsed and their edges are lightly caramelized. (Tip: For deeper flavor, let the tomatoes develop a few dark spots without burning.)
7. While the tomatoes roast, bring a large pot of generously salted water to a rolling boil.
8. Cook the linguine according to package instructions until al dente, typically 9-11 minutes.
9. Reserve 1 cup of the starchy pasta water before draining the linguine.
10. Transfer the roasted tomatoes and garlic, along with all pan juices, to a large skillet.
11. Use the back of a spoon to gently crush the tomatoes into a chunky sauce.
12. Add the drained linguine to the skillet with the tomato sauce.
13. Toss the pasta with the sauce over low heat, adding reserved pasta water 2 tablespoons at a time until the sauce lightly coats the pasta. (Tip: The starch in the pasta water is key for emulsifying the sauce and achieving a silky texture.)
14. Remove the skillet from the heat and stir in the freshly grated Parmigiano-Reggiano cheese until just incorporated. (Tip: Adding cheese off the heat prevents it from becoming stringy or seizing.)
15. Garnish with the chiffonade-cut fresh basil leaves.
Glossy and clinging perfectly to each strand of pasta, the sauce boasts a vibrant sweetness from the roasted tomatoes, balanced by the salty punch of cheese. For a delightful contrast, serve it alongside a simple arugula salad dressed with lemon vinaigrette.
San Marzano Tomato and Burrata Salad
Bursting with summer vibes, this salad is your go-to for effortless elegance. You’ll love how the creamy burrata plays against those sweet San Marzanos.
Ingredients
– 4 large San Marzano tomatoes, cored and sliced into ¼-inch rounds
– 8 ounces fresh burrata cheese, at room temperature
– ¼ cup extra-virgin olive oil
– 2 tablespoons aged balsamic vinegar
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup fresh basil leaves, torn
Instructions
1. Arrange the San Marzano tomato slices in a single layer on a large serving platter.
2. Tear the burrata cheese into rough chunks and distribute evenly over the tomatoes.
3. Drizzle the extra-virgin olive oil evenly over the tomatoes and burrata.
4. Sprinkle the aged balsamic vinegar across the salad using a spoon for controlled distribution.
5. Season with flaky sea salt and freshly cracked black pepper, ensuring even coverage.
6. Scatter the torn fresh basil leaves over the top as the final garnish.
7. Let the salad rest at room temperature for 10 minutes before serving to allow flavors to meld.
Gloriously simple yet sophisticated, the creamy texture of the burrata melts into the juicy tomatoes while the basil adds a fresh aromatic note. Serve it alongside grilled ciabatta for scooping up every last bit of the flavorful oil and vinegar dressing.
San Marzano Tomato Margherita Pizza
Perfect for a cozy night in, you’ll love how this San Marzano Tomato Margherita Pizza brings authentic Italian flavors right to your kitchen. It’s simple, fresh, and totally satisfying.
Ingredients
– 1 pound high-protein bread flour
– 1 teaspoon fine sea salt
– 1 teaspoon granulated sugar
– 2 ¼ teaspoons active dry yeast
– ¾ cup warm water (110°F)
– 2 tablespoons extra-virgin olive oil
– 1 cup San Marzano tomatoes, hand-crushed
– 2 cloves garlic, minced
– 8 ounces fresh mozzarella di bufala, thinly sliced
– ¼ cup fresh basil leaves, chiffonade
– 1 tablespoon high-quality balsamic glaze
Instructions
1. In a stand mixer fitted with a dough hook, combine the high-protein bread flour, fine sea salt, and granulated sugar.
2. Dissolve the active dry yeast in the warm water (110°F) and let it sit for 5 minutes until frothy.
3. Pour the yeast mixture and extra-virgin olive oil into the flour mixture, then mix on low speed for 2 minutes until a shaggy dough forms.
4. Increase the mixer speed to medium and knead for 8 minutes until the dough is smooth and elastic.
5. Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes.
7. Punch down the dough and divide it into two equal portions, then roll each out on a floured surface to a 12-inch circle.
8. Spread the hand-crushed San Marzano tomatoes evenly over the dough, leaving a ½-inch border.
9. Sprinkle the minced garlic over the tomatoes, then arrange the thinly sliced fresh mozzarella di bufala on top.
10. Carefully transfer the pizza to the preheated pizza stone and bake for 12-14 minutes until the crust is golden and the cheese is bubbly and slightly browned.
11. Remove from the oven and immediately top with the chiffonade of fresh basil leaves and a drizzle of high-quality balsamic glaze.
12. Let the pizza rest for 2 minutes before slicing to allow the toppings to set.
What makes this pizza special is its crisp, chewy crust paired with the bright acidity of the tomatoes and creamy mozzarella. Try serving it with a side of arugula salad for a fresh contrast, or enjoy it as is for a truly classic experience.
Braised Chicken with San Marzano Tomato Sauce
Pulling together a cozy dinner doesn’t have to be complicated. This braised chicken dish delivers rich, comforting flavors with minimal effort, perfect for a weeknight meal that feels special.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 (28-ounce) can San Marzano tomatoes, hand-crushed
– 1 cup dry white wine
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– 1/2 cup chicken stock
– Kosher salt and freshly ground black pepper
– 2 tablespoons unsalted butter
– Fresh basil leaves for garnish
Instructions
1. Pat chicken thighs dry with paper towels and season generously with kosher salt and freshly ground black pepper on both sides.
2. Heat extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down and sear until golden brown and crisp, 6-8 minutes, without moving to ensure proper browning.
4. Flip chicken and cook for 3 minutes more, then transfer to a plate, keeping the rendered fat in the pot.
5. Reduce heat to medium and add finely diced yellow onion, sautéing until translucent and lightly caramelized, about 5 minutes.
6. Add minced garlic and cook until fragrant, 30 seconds, being careful not to burn it.
7. Deglaze with dry white wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 3 minutes.
8. Stir in hand-crushed San Marzano tomatoes, dried oregano, and red pepper flakes, bringing to a gentle simmer.
9. Return chicken thighs to the pot, nestling them into the sauce, and pour in chicken stock until liquid reaches halfway up the chicken.
10. Cover and reduce heat to low, maintaining a gentle simmer, and braise for 45 minutes until chicken is fork-tender.
11. Remove chicken from sauce and stir in unsalted butter until melted and emulsified, creating a velvety texture.
12. Season sauce with additional kosher salt and freshly ground black pepper if needed.
13. Return chicken to the pot and garnish with fresh basil leaves before serving.
Just imagine tearing into that fall-off-the-bone tender chicken surrounded by a vibrant, slightly sweet tomato sauce. The slow braising melds the flavors beautifully, making it perfect served over creamy polenta or with crusty bread to soak up every last bit.
Spaghetti with San Marzano Tomato Marinara
Who doesn’t love a classic spaghetti dinner? You’re about to make the most incredible marinara sauce from scratch using those famous San Marzano tomatoes. It’s simpler than you think and so worth the effort.
Ingredients
– 1 pound dried spaghetti
– 2 tablespoons extra-virgin olive oil
– 4 garlic cloves, thinly sliced
– 1 (28-ounce) can whole peeled San Marzano tomatoes, hand-crushed
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon crushed red pepper flakes
– 10 fresh basil leaves, torn
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large saucepan over medium-low heat.
4. Add sliced garlic and sauté for 1-2 minutes until fragrant but not browned.
5. Pour in hand-crushed San Marzano tomatoes with their juices.
6. Season with sea salt, black pepper, and red pepper flakes.
7. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens slightly.
8. Stir in torn basil leaves and remove from heat.
9. Drain pasta, reserving ½ cup pasta water.
10. Combine cooked spaghetti with marinara sauce in the saucepan.
11. Add reserved pasta water gradually while tossing until sauce coats pasta evenly.
12. Serve immediately in warmed bowls.
Simply divine! The sauce clings beautifully to each strand of pasta, offering a balanced sweetness from the tomatoes with a gentle garlic warmth. Try topping with freshly grated Parmigiano-Reggiano and a drizzle of quality olive oil for an extra touch of luxury.
San Marzano Tomato Gazpacho
You know those late summer days when you crave something refreshing but still packed with flavor? This chilled San Marzano tomato gazpacho is your answer—bright, vibrant, and perfect for sipping on the porch.
Ingredients
– 2 pounds ripe San Marzano tomatoes, cored and roughly chopped
– 1 small English cucumber, peeled and diced
– 1/2 cup finely diced red onion
– 1/4 cup extra-virgin olive oil
– 2 tablespoons sherry vinegar
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 cup crusty artisan bread, torn into small pieces
– 2 tablespoons minced fresh basil
Instructions
1. Combine the chopped San Marzano tomatoes, diced English cucumber, and finely diced red onion in a high-speed blender.
2. Add the extra-virgin olive oil, sherry vinegar, fine sea salt, and freshly cracked black pepper to the blender.
3. Blend on high speed for 60 seconds until completely smooth and emulsified.
4. Add the torn artisan bread pieces to the blender and pulse 3-4 times to incorporate, leaving slight texture.
5. Transfer the mixture to an airtight container and refrigerate for at least 4 hours or until thoroughly chilled to 40°F.
6. Stir in the minced fresh basil just before serving.
7. Ladle the gazpacho into chilled bowls.
Perfectly silky with a tangy kick from the sherry vinegar, this gazpacho boasts a velvety texture that’s both light and satisfying. Try garnishing with a drizzle of olive oil and a sprinkle of flaky sea salt for an elegant touch, or serve it in shot glasses as a refreshing appetizer at your next gathering.
San Marzano Tomato and White Bean Stew
Gosh, you know those chilly evenings when you crave something warm and comforting? This rustic stew brings together the sweet acidity of San Marzano tomatoes with creamy white beans for a dish that feels like a hug in a bowl.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
– 2 (15-ounce) cans cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– Kosher salt, to season
– Freshly ground black pepper, to season
– ¼ cup fresh basil leaves, chiffonade-cut
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent and lightly golden, approximately 5–7 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Pour in the hand-crushed San Marzano tomatoes, including their juices, and bring to a gentle simmer.
5. Add the drained and rinsed cannellini beans, vegetable broth, dried oregano, and crushed red pepper flakes.
6. Season generously with kosher salt and freshly ground black pepper, then bring the stew to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 25 minutes to allow the flavors to meld, stirring halfway through.
8. Uncover and cook for an additional 10 minutes to slightly thicken the stew, adjusting seasoning if needed.
9. Remove from heat and stir in the chiffonade-cut fresh basil leaves just before serving.
You’ll love the velvety texture of the beans against the bright, tangy tomatoes, with a subtle heat from the pepper flakes. Try serving it over a slice of crusty artisan bread or topped with a dollop of ricotta for extra creaminess—it’s a simple dish that feels utterly luxurious.
San Marzano Tomato Bruschetta
Craving something fresh and vibrant? You’ve got to try this San Marzano tomato bruschetta—it’s the perfect blend of sweet, tangy, and crunchy, ideal for a quick snack or entertaining guests. With just a few quality ingredients, you’ll whip up a crowd-pleaser in no time.
Ingredients
– 1 loaf rustic Italian bread, sliced into 1/2-inch thick pieces
– 1/4 cup extra-virgin olive oil, divided
– 2 cloves garlic, finely minced
– 1 pound San Marzano tomatoes, seeded and diced
– 1/4 cup fresh basil leaves, chiffonade-cut
– 1 tablespoon aged balsamic vinegar
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush both sides of each bread slice lightly with 2 tablespoons of extra-virgin olive oil using a pastry brush.
3. Arrange the bread slices in a single layer on the prepared baking sheet.
4. Toast the bread in the preheated oven for 8-10 minutes, or until golden brown and crisp around the edges.
5. Remove the toasted bread from the oven and let it cool slightly on a wire rack for 2-3 minutes to maintain crunchiness.
6. While the bread cools, combine the diced San Marzano tomatoes, minced garlic, chiffonade-cut basil, remaining 2 tablespoons of extra-virgin olive oil, aged balsamic vinegar, flaky sea salt, and freshly cracked black pepper in a medium mixing bowl.
7. Gently toss the tomato mixture with a rubber spatula until all ingredients are evenly incorporated, being careful not to crush the tomatoes.
8. Spoon the tomato mixture generously onto each toasted bread slice, allowing any excess liquid to drain back into the bowl to prevent sogginess.
9. Serve immediately to enjoy the optimal texture contrast between the crisp bread and juicy tomatoes.
Nothing beats the burst of sweet acidity from those San Marzano tomatoes against the garlicky, crunchy base. For a creative twist, top with a drizzle of reduced balsamic glaze or add thin slices of fresh mozzarella before serving.
San Marzano Tomato and Eggplant Parmesan
Gosh, you know those cozy fall evenings when you crave something hearty and comforting? This San Marzano Tomato and Eggplant Parmesan hits all the right notes—it’s layered with rich flavors and just the right amount of cheesiness to make you feel all warm inside.
Ingredients
– 2 large eggplants, sliced into 1/2-inch rounds
– 1 cup all-purpose flour
– 3 pasture-raised eggs, lightly beaten
– 2 cups panko breadcrumbs
– 1/2 cup extra-virgin olive oil
– 1 (28-ounce) can San Marzano tomatoes, crushed
– 2 cloves garlic, minced
– 1/4 cup fresh basil, chopped
– 8 ounces fresh mozzarella cheese, sliced
– 1/2 cup Parmigiano-Reggiano cheese, grated
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the eggplant slices in a single layer on the prepared baking sheet and sprinkle both sides with 1/2 teaspoon of kosher salt to draw out moisture; let sit for 15 minutes, then pat dry with paper towels—this prevents sogginess.
3. Place the all-purpose flour in a shallow dish, the lightly beaten pasture-raised eggs in another, and the panko breadcrumbs in a third dish.
4. Dredge each eggplant slice first in the flour, shaking off any excess, then dip into the eggs, and finally coat evenly with the panko breadcrumbs.
5. Heat 1/4 cup of extra-virgin 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 crisp, adding more oil as needed to prevent sticking.
7. Transfer the fried eggplant to a paper towel-lined plate to drain any excess oil.
8. In a medium saucepan, heat the remaining 1/4 cup of extra-virgin olive oil over medium heat and sauté the minced garlic for 1 minute until fragrant.
9. Add the crushed San Marzano tomatoes, chopped fresh basil, remaining 1/2 teaspoon of kosher salt, and freshly ground black pepper; simmer for 10 minutes, stirring occasionally, to develop depth of flavor.
10. Spread a thin layer of the tomato sauce on the bottom of a 9×13-inch baking dish.
11. Arrange a single layer of fried eggplant slices over the sauce, overlapping slightly if necessary.
12. Top with half of the sliced fresh mozzarella and half of the grated Parmigiano-Reggiano cheese.
13. Repeat the layers: sauce, eggplant, and the remaining cheeses.
14. Bake uncovered in the preheated oven for 25-30 minutes, until the cheese is bubbly and lightly browned—allowing it to rest for 5 minutes after baking helps the layers set for cleaner slices.
15. Kindly savor the contrast of the crisp eggplant against the creamy, melted cheeses and vibrant tomato sauce; for a creative twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
San Marzano Tomato Shakshuka
Unbelievably easy and packed with flavor, this San Marzano tomato shakshuka comes together in one skillet. You’ll love how the rich tomato base cradles those perfectly cooked eggs. It’s the ultimate cozy meal that feels fancy but is totally approachable.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- 1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand
- 1 teaspoon granulated sugar
- 4 large pasture-raised eggs
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground black pepper
Instructions
- Heat 2 tablespoons extra virgin olive oil in a 10-inch cast iron skillet over medium heat until shimmering.
- Add 1 large finely diced yellow onion and cook for 6-8 minutes until translucent and softened.
- Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
- Sprinkle in 1 teaspoon smoked paprika, ½ teaspoon ground cumin, and ¼ teaspoon red pepper flakes, toasting for 30 seconds to bloom the spices.
- Pour in 1 (28-ounce) can hand-crushed San Marzano tomatoes along with their juices.
- Stir in 1 teaspoon granulated sugar to balance the tomatoes’ acidity.
- Season the sauce generously with kosher salt and freshly ground black pepper.
- Simmer the sauce uncovered for 12-15 minutes until thickened slightly, stirring occasionally.
- Create 4 small wells in the sauce using the back of a spoon.
- Crack 4 large pasture-raised eggs directly into the wells.
- Cover the skillet and cook for 5-7 minutes until the egg whites are set but yolks remain runny.
- Sprinkle ¼ cup crumbled feta cheese over the shakshuka.
- Garnish with 2 tablespoons chopped fresh parsley.
- Remove from heat and serve immediately directly from the skillet.
Magical textures await with silky tomatoes, creamy yolks, and tangy feta. The smoked paprika adds a subtle depth that makes this dish truly special. Serve it with crusty bread for dipping into every last bit of sauce.
Stuffed Bell Peppers with San Marzano Tomato Sauce
Now, imagine coming home to the comforting aroma of roasted bell peppers and rich tomato sauce wafting through your kitchen. You’re about to make a classic dish that feels both hearty and wholesome, perfect for a cozy weeknight dinner or impressing guests with minimal fuss. These stuffed bell peppers are filled with a savory mixture and smothered in a vibrant San Marzano tomato sauce that’s simply irresistible.
Ingredients
– 4 large bell peppers, halved lengthwise and seeded
– 1 pound ground beef, 80/20 lean-to-fat ratio
– 1 cup cooked long-grain white rice
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
– 1/4 cup extra-virgin olive oil
– 1/2 cup grated Parmigiano-Reggiano cheese
– 1/4 cup fresh basil leaves, chiffonade-cut
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– Kosher salt, to season
– Freshly ground black pepper, to season
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even cooking and a nicely roasted pepper texture.
2. In a large skillet over medium-high heat, heat 2 tablespoons of extra-virgin olive oil until shimmering, about 1 minute.
3. Add the finely diced yellow onion and sauté for 4-5 minutes, until translucent and fragrant.
4. Stir in the minced garlic and cook for 30 seconds, just until aromatic to avoid bitterness.
5. Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook for 6-8 minutes until browned and no pink remains.
6. Drain any excess fat from the skillet to keep the filling from becoming greasy.
7. Incorporate the cooked long-grain white rice, dried oregano, red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, stirring to combine evenly.
8. Remove the skillet from the heat and fold in half of the grated Parmigiano-Reggiano cheese for added richness and binding.
9. Arrange the halved and seeded bell peppers in a 9×13-inch baking dish, cut sides up.
10. Evenly divide the beef and rice mixture among the pepper halves, packing it gently to fill each cavity.
11. In a separate bowl, hand-crush the whole San Marzano tomatoes to create a rustic sauce with varying textures.
12. Pour the crushed tomatoes over the stuffed peppers, ensuring they are fully covered for moisture and flavor infusion.
13. Drizzle the remaining 2 tablespoons of extra-virgin olive oil over the top and sprinkle with the rest of the grated Parmigiano-Reggiano cheese.
14. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
15. Remove the foil and continue baking for an additional 15-20 minutes, until the peppers are tender and the cheese is golden brown.
16. Let the stuffed peppers rest for 5 minutes after removing from the oven to allow the flavors to meld and set.
17. Garnish with the chiffonade-cut fresh basil just before serving for a bright, herbal finish.
Tender and juicy, the peppers soften into a perfect vessel for the savory filling, while the San Marzano tomato sauce adds a sweet, tangy depth that balances the richness. For a creative twist, serve them alongside a crisp green salad or atop a bed of creamy polenta to soak up every last bit of that delicious sauce.
San Marzano Tomato and Cajun Shrimp Pasta
Whew, you know those nights when you want something fancy but don’t have hours to spend in the kitchen? This San Marzano tomato and Cajun shrimp pasta is your answer—it comes together fast but tastes like it simmered all day.
Ingredients
– 12 ounces dried linguine pasta
– 1 pound large wild-caught shrimp, peeled and deveined
– 2 tablespoons Cajun seasoning blend
– 3 tablespoons extra-virgin olive oil, divided
– 4 cloves garlic, finely minced
– 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
– 1 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup unsalted butter
– 1/4 cup fresh basil leaves, chiffonade-cut
– Kosher salt, to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta, reserving 1/2 cup of the starchy cooking water, and set aside.
4. Pat the shrimp dry with paper towels to ensure a good sear.
5. Toss the shrimp with Cajun seasoning until evenly coated.
6. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
7. Add the shrimp in a single layer and sear for 2 minutes per side until opaque and lightly charred.
8. Transfer the shrimp to a plate and set aside.
9. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
10. Sauté the minced garlic for 30–45 seconds until fragrant but not browned.
11. Pour in the hand-crushed San Marzano tomatoes and their juices, scraping up any browned bits from the skillet.
12. Simmer the sauce for 5–7 minutes until slightly thickened, stirring occasionally.
13. Stir in the heavy cream and bring to a gentle simmer for 2 minutes.
14. Add the reserved pasta cooking water to adjust the sauce consistency.
15. Incorporate the butter and Parmigiano-Reggiano, stirring until melted and emulsified.
16. Fold in the cooked linguine and seared shrimp, tossing to coat evenly.
17. Season with kosher salt as needed.
18. Garnish with chiffonade-cut basil just before serving.
Fresh from the skillet, this pasta boasts a luxuriously creamy texture with a hint of spice from the Cajun shrimp. The San Marzano tomatoes lend a sweet, bright acidity that balances the richness perfectly—try serving it with a crisp white wine and crusty bread for sopping up every last bit of sauce.
San Marzano Tomato Risotto
Gosh, you’re going to love how creamy this risotto turns out—it’s the perfect comfort food for a cozy night in, and those San Marzano tomatoes really make it sing. Let’s get cooking!
Ingredients
– 1 ½ cups Arborio rice
– 4 cups homemade or high-quality store-bought chicken stock, kept warm
– 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
– ½ cup dry white wine, such as Sauvignon Blanc
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– ¼ cup unsalted butter, divided
– 2 tablespoons extra-virgin olive oil
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons fresh basil leaves, chiffonade
– Kosher salt, to season
– Freshly ground black pepper, to season
Instructions
1. In a heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons of extra-virgin olive oil and 2 tablespoons of unsalted butter over medium heat until the butter melts and foams slightly.
2. Add the finely diced yellow onion and sauté, stirring frequently, for 4-5 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for an additional 1 minute until aromatic but not browned.
4. Tip in the Arborio rice and toast, stirring constantly, for 2-3 minutes until the grains are lightly golden and coated in the fat.
5. Pour in the dry white wine and cook, stirring continuously, until the liquid is fully absorbed, about 2-3 minutes.
6. Add the hand-crushed San Marzano tomatoes and their juices, stirring to combine, and cook for 2 minutes until incorporated.
7. Begin adding the warm chicken stock, one ladleful (about ½ cup) at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next; this process should take 18-20 minutes total. Tip: Keep the stock warm in a separate pot to maintain a steady temperature and ensure even cooking.
8. After the final ladle of stock is added and mostly absorbed, test the rice for doneness; it should be al dente with a creamy consistency.
9. Remove the saucepan from the heat and stir in the remaining 2 tablespoons of unsalted butter and the freshly grated Parmigiano-Reggiano cheese until melted and creamy.
10. Season with kosher salt and freshly ground black pepper to taste, then fold in the chiffonade of fresh basil. Tip: Let the risotto rest off the heat for 2 minutes before serving to allow the flavors to meld beautifully.
11. Serve immediately in warm bowls. Tip: For an extra touch, garnish with additional basil and a drizzle of high-quality olive oil.
Mmm, the risotto is luxuriously creamy with a bright, tangy kick from those San Marzano tomatoes, and the al dente rice gives it a perfect bite. Try serving it alongside a simple grilled chicken or as a standalone star—it’s so satisfying and restaurant-worthy at home!
San Marzano Tomato and Mozzarella Caprese Salad
Now that summer’s in full swing, you’re probably craving something fresh and effortless. Nothing beats the classic combination of juicy tomatoes and creamy mozzarella. This caprese salad lets those premium ingredients shine with minimal fuss.
Ingredients
– 4 large San Marzano tomatoes, cored and sliced into 1/4-inch rounds
– 16 ounces fresh buffalo mozzarella, torn into 1-inch pieces
– 1/4 cup extra-virgin olive oil
– 2 tablespoons aged balsamic vinegar
– 1/4 cup fresh basil leaves, chiffonade-cut
– 1 teaspoon flaky sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Arrange the San Marzano tomato slices in a single layer on a large serving platter.
2. Distribute the torn buffalo mozzarella pieces evenly among the tomato slices.
3. Drizzle the extra-virgin olive oil over the tomatoes and mozzarella using a circular motion.
4. Sprinkle the aged balsamic vinegar across the salad in a zigzag pattern.
5. Scatter the chiffonade-cut fresh basil leaves over the entire arrangement.
6. Season the salad with flaky sea salt and freshly cracked black pepper.
7. Let the salad rest at room temperature for 10 minutes before serving to allow flavors to meld.
Juicy tomatoes burst with sweetness against the rich, creamy mozzarella, while the basil adds a fresh herbal note. The crisp texture holds up beautifully when served alongside grilled bread or as a topping for bruschetta.
Creamy San Marzano Tomato Bisque
Haven’t you just craved that velvety, comforting tomato soup that feels like a warm hug? This creamy San Marzano tomato bisque is exactly what you need—rich, smooth, and packed with deep tomato flavor that’s perfect for cozy evenings or a quick lunch.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (28-ounce) can whole San Marzano tomatoes, with their juices
– 1 cup vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon granulated sugar
– 1/4 teaspoon crushed red pepper flakes
– Kosher salt, to taste
– Freshly ground black pepper, to taste
– Fresh basil leaves, for garnish
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1 finely diced medium yellow onion and sauté, stirring occasionally, until translucent and softened, approximately 5-7 minutes.
3. Stir in 2 minced cloves of garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in the entire contents of 1 (28-ounce) can of whole San Marzano tomatoes with their juices, using a wooden spoon to break them up slightly.
5. Add 1 cup of vegetable broth, 1 teaspoon of granulated sugar, and 1/4 teaspoon of crushed red pepper flakes, then bring the mixture to a gentle boil.
6. Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld and the tomatoes to fully break down.
7. Carefully transfer the hot mixture to a blender, working in batches if necessary, and blend on high speed until completely smooth and velvety, about 2-3 minutes per batch. (Tip: Hold the blender lid firmly with a towel to prevent hot splatters.)
8. Return the blended soup to the pot over low heat and stir in 1/2 cup of heavy cream until fully incorporated and warmed through, about 2-3 minutes. (Tip: Avoid boiling after adding cream to prevent curdling.)
9. Season with kosher salt and freshly ground black pepper to taste, adjusting as needed for balance.
10. Ladle the bisque into bowls and garnish with fresh basil leaves for a bright, aromatic finish. (Tip: For an extra touch, drizzle with a bit of high-quality olive oil before serving.)
Unbelievably smooth and luxuriously creamy, this bisque boasts a vibrant tomato essence with a subtle hint of sweetness and a gentle kick from the red pepper. Serve it alongside a crusty grilled cheese sandwich for the ultimate comfort meal, or top with homemade croutons and a swirl of cream for an elegant presentation.
Conclusion
Marvelous! This collection showcases the incredible versatility of San Marzano tomatoes, making it easy to create restaurant-quality meals at home. We hope you’re inspired to try these recipes—don’t forget to share your favorites in the comments and pin this article to your Pinterest boards for future cooking adventures!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
