Artificial Flavors Free Sugo di Pomodoro
Few sauces are as deeply satisfying as a slow-simmered tomato sauce built entirely from real, whole ingredients — and this one delivers exactly that. San Marzano tomatoes, crushed by hand, form the backbone of a sauce that's rich, slightly sweet, and layered with the kind of flavor that only comes from patience and good olive oil. Garlic bloomed gently in oil with a pinch of red pepper flakes creates an aromatic base that no bottle of pre-made sauce can replicate. The long, uncovered simmer does the heavy lifting, coaxing the tomatoes into a deep brick-red sauce with concentrated body and no shortcuts required. Fresh basil stirred in at the end keeps things bright, while an optional knob of butter rounds out the finish with quiet richness. Every single ingredient here is exactly what it says it is — no natural flavor blends, no artificial additives, just pantry staples you can read and recognize. Whether you're spooning it over pasta, spreading it on pizza dough, or dunking crusty bread straight into the pot, this is the kind of sauce worth making from scratch every single time.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 can (28 oz) whole peeled san marzano tomatoes
- ½ tsp sugar
- ¾ tsp kosher salt, plus more to taste
- 6 fresh basil leaves
- 1 tbsp unsalted butter (optional)
Instructions
- 1
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.
- 2
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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