Emulsifier Free Sugo di Pomodoro
Classic Italian tomato sauce is one of those recipes that should be simple, but a surprising number of jarred versions sneak in additives and emulsifiers to extend shelf life or improve texture. This stovetop version keeps things completely clean — just olive oil, garlic, San Marzano tomatoes, a pinch of sugar, salt, and fresh basil doing exactly what they're supposed to do. The technique matters here: hand-crushing the tomatoes gives the sauce a rustic, uneven texture that no blender can replicate, and a slow simmer coaxes the color from bright red to a deep, rich brick tone that signals real depth of flavor. A whisper of red pepper flakes bloomed in warm olive oil adds gentle heat without overwhelming the natural sweetness of the tomatoes. The optional pat of butter stirred in at the end rounds out the acidity in the most satisfying way, and it's still just a single, recognizable ingredient. Toss it with pasta, spoon it over polenta, or use it as a base for braising — this sauce earns its place in any kitchen.
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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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