Brazil Nut Free Sugo di Pomodoro
Few sauces earn a permanent spot in your weekly rotation, but this slow-simmered Italian tomato sauce is exactly that kind of recipe. It starts with San Marzano tomatoes crushed by hand — a small step that makes a real difference in texture — then builds depth through gently bloomed garlic and red pepper flakes in good olive oil. The sauce simmers uncovered until it shifts from bright red to a rich, brick-red hue, which tells you everything you need to know about the flavor waiting inside. A handful of torn fresh basil and an optional pat of butter at the finish give it that silky, restaurant-quality finish you'd normally only get at a trattoria. The ingredient list is short and completely straightforward, so there's no need to scan labels or worry about hidden additives sneaking into your bowl. Spoon it over pasta, use it as a pizza base, or keep a jar in the fridge all week — it holds up beautifully and only seems to get better with 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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