Citric Acid Free Sugo di Pomodoro

A slow-simmered tomato sauce is one of those kitchen staples that can feel deceptively simple — and this one absolutely delivers. The key here is starting with whole peeled San Marzano tomatoes, which are naturally low in acidity and free from the citric acid that manufacturers often add to canned tomatoes as a preservative. Crushing them by hand keeps the texture rustic and uneven, which means the sauce has real body and character rather than a flat, processed consistency. Garlic bloomed gently in olive oil with a pinch of red pepper flakes builds a fragrant base before the tomatoes ever hit the pan, and that unhurried simmer over low heat is what transforms everything into something deeply savory and brick-red beautiful. A handful of torn fresh basil stirred in at the end keeps things bright, and the optional pat of butter rounds out the finish with a subtle richness. This is the kind of sauce that makes you want to cook a big pot of pasta on a Sunday and not rush anywhere.

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