The Italian art of Batch Cooking: How to eat like a nonna all week long

Let’s face it — modern life is busy. Between work, family, and everything in between, cooking every day can feel like a luxury. But what if you could eat homemade, flavorful meals all week without the daily effort? Enter batch cooking, the smart, time-saving habit that Italians have mastered for generations — even if they never called it that.

At the heart of Italian batch cooking is a simple truth: start with great ingredients, cook with care, and make enough to enjoy later. That’s exactly what Nonna did, simmering big pots of sauce, roasting vegetables, and braising meats that could stretch for days.

And now, with a few cans of La San Marzano products in your pantry, you can do it too — even with a packed schedule.

What Is Batch Cooking (Italian-Style)?

Batch cooking means preparing multiple meals or components in one cooking session, then storing them for the week ahead. It’s not about eating leftovers every day — it’s about cooking smarter, not more often.

In the Italian kitchen, that could look like:

• A pot of tomato sauce that becomes the base for pasta, pizza, or baked eggs

• Braised vegetables that turn into side dishes, sandwiches, or pasta toppings

• Soups and stews that get better with time

Thanks to La San Marzano products — from peeled tomatoes, to diced tomatoes, and ready made sauces — batch cooking becomes not only easy, but incredibly flavorful.

Italian batch-cook recipes with La San Marzano

1. Classic Italian tomato sauce 

La San Marzano whole peeled tomatoes

Slow-cooked with olive oil, garlic, and basil, this is your foundation for the week. Use it with pasta, meatballs, eggplant parmigiana, or even spooned over roasted vegetables.

Make it in bulk, freeze in jars or containers, and reheat in minutes.

2. Sicilian-Style eggplant stew

La San Marzano Diced Tomatoes

Caponata is a rich, tangy eggplant stew with diced tomatoes, capers, olives, and a splash of vinegar. Serve it warm as a side, spoon it over crusty bread, or mix it with grains like farro or couscous.

Bonus: The flavors get even better after a day in the fridge.

3.Creamy tomato & white bean soup 

La San Marzano marinara sauce

This hearty soup blends creamy white beans with La San Marzano Marinara Sauce, fresh garlic, rosemary, and a drizzle of olive oil. Perfect for a light dinner or lunch, it freezes beautifully and is easy to reheat.

4. Cheesy Stuffed Peppers with Tomato & Rice

La San Marzano four cheese sauce

Stuff bell peppers with a savory mix of cooked rice, Four Cheese Sauce, garlic, and herbs. Bake until tender, then store in the fridge for up to 4 days. These peppers reheat perfectly and taste even better the next day.

5. Baked Pasta al Forno

La San Marzano whole peeled tomatoes

Crush La San Marzano Whole Peeled Tomatoes and simmer with olive oil, garlic, and basil to create a rich tomato sauce. Mix the sauce with cooked pasta, mozzarella, parmesan, and your choice of meat or veggies. Bake until bubbly and golden.

Portion into servings and refrigerate or freeze.

Storage Tips (from a Modern Nonna)

• Store meals in glass containers or freezer-safe bags

• Label everything with name + date

• Let dishes cool completely before sealing

• Most tomato-based dishes keep 3–4 days in the fridge or up to 3 months in the freezer.