Hand-crushed San Marzano tomatoes simmer down with sliced garlic and a pinch of red pepper flakes into a deep, brick-red sauce with that unmistakable slow-cooked depth. A gentle simmer over low heat is what actually builds the sweetness here, coaxing out the tomatoes' natural flavor until the sauce thickens and turns glossy. Torn fresh basil stirred in at the end adds a bright, herbal lift right before serving. It's a simple, classic method — crush, simmer, season, finish — that lets good tomatoes do the real work. This is a solid choice for anyone watching added sugar, since the sauce's richness comes from the reduction itself rather than anything poured in. Ladle it over your favorite pasta or use it as a base for other dishes; either way, it delivers that trattoria-style flavor without any fuss.
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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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