Cinnamon 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 honest ingredients. San Marzano tomatoes are the star here — crushed by hand so the texture stays rustic and uneven, which means every spoonful has real body and character. Garlic bloomed low and slow in olive oil builds a fragrant, golden base, while a pinch of red pepper flakes adds just enough warmth without overwhelming the bright tomato flavor. For anyone navigating a sensitivity to warming spices, this sauce is a genuinely safe and delicious option — the ingredient list is clean, straightforward, and free of the hidden spice blends that can sneak into jarred alternatives. A long, unhurried simmer transforms the sauce from vivid red to a rich brick hue, concentrating the sweetness and acidity into something that tastes like it took all day. Fresh basil stirred in off the heat keeps things bright, and the optional pat of butter at the finish gives the whole thing a silky, rounded finish that is hard to resist. Toss it with pasta, spoon it over polenta, or use it as a pizza base — this is the kind of foundational recipe you will come back to again and again.
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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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