Citrus Free Sugo di Pomodoro
Few sauces are as deeply satisfying as a slow-simmered tomato sauce built from nothing but good ingredients and a little patience. San Marzano tomatoes get crushed by hand, coaxed into something rich and brick-red with garlic, a whisper of heat, and fresh basil torn in at the very end. The optional pat of butter stirred in off the heat gives the finished sauce a silky, restaurant-quality body that's genuinely hard to believe comes from such a short ingredient list. For anyone navigating citrus sensitivities, this classic Italian sauce is a natural fit — there's no lemon juice, no orange zest, and no citrus-forward seasoning hiding anywhere in the pot. Many jarred tomato sauces sneak in citric acid as a preservative, so making it from scratch like this puts you fully in control of what goes into the bowl. The sugar balances the tomatoes' natural acidity without any citrus workaround, and the result is a sauce that tastes bright and lively all on its own. Toss it with pasta, spoon it over polenta, or use it as a base for whatever you're building — it's the kind of workhorse recipe that earns a permanent spot in your rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!