Almond Free Sugo di Pomodoro

There is something deeply satisfying about a tomato sauce made entirely from scratch, and this classic Italian sugo delivers that slow-cooked, restaurant-quality depth with just a handful of pantry staples. San Marzano tomatoes are the real star here — crushed by hand so the texture stays rustic and uneven, the way a proper sugo should be. Garlic bloomed low and slow in good olive oil, a pinch of red pepper flakes, and a long unhurried simmer are all it takes to coax that gorgeous brick-red color and rich, rounded flavor. A few torn basil leaves stirred in at the end keep things bright, and the optional pat of butter at the finish gives the sauce a silky, almost luxurious body. Every single ingredient in this recipe is naturally free from tree nuts, so there is nothing to second-guess or swap out — just straightforward, honest cooking. Spoon it over pasta, use it as a pizza base, or keep a jar in the fridge all week because you will absolutely find reasons to reach for it.

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