Eosinophilic Esophagitis Friendly Sugo di Pomodoro
A deeply savory, slow-simmered tomato sauce is one of those kitchen staples that feels almost magical once you nail it — and this one absolutely delivers. San Marzano tomatoes get crushed by hand, coaxed into something rich and brick-red with nothing more than olive oil, garlic, a pinch of red pepper flakes, and fresh basil. For anyone managing eosinophilic esophagitis, finding a sauce without hidden triggers like onion powders, dairy-heavy additives, or mystery seasonings can be genuinely frustrating — this recipe keeps the ingredient list clean and completely transparent. The optional butter at the finish adds a silky roundness, but the sauce stands beautifully on its own without it. Garlic bloomed slowly in olive oil is the flavor backbone here, and that unhurried simmer is what transforms a can of tomatoes into something that tastes like it took all day. Toss it with a safe pasta, spoon it over polenta, or use it as a base for whatever your meal plan calls for — it's endlessly versatile and genuinely comforting.
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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)
Can be omittedunsalted butter
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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