This simple sauce simmers whole peeled San Marzano tomatoes down into something deeply rich, letting garlic and a pinch of red pepper flakes bloom in warm olive oil before the tomatoes go in. A touch of sugar rounds out the acidity, and the long, low simmer coaxes the color into that deep brick-red that signals real depth of flavor. Torn fresh basil stirred in at the end keeps things fragrant and bright, finishing a sauce that tastes like it took all day even though it comes together in under an hour. Since you're building the seasoning yourself as it cooks, it's easy to keep this one squarely in an added salt free kitchen. Toss it with your favorite pasta, spoon it over polenta, or ladle it straight from the pan — either way, it's a staple worth keeping on repeat.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Pour the tomatoes and their juices into a large bowl and crush them by hand, squeezing each tomato until broken into rough, uneven pieces. Set aside.
Warm the olive oil in a large saucepan over medium-low heat until it shimmers. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic is pale golden and fragrant, about 3–4 minutes. Watch closely — the garlic can color quickly.
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