Ginger Free Sugo di Pomodoro
Few sauces are as deeply satisfying as a slow-simmered tomato sugo, and this one delivers that rich, brick-red depth that only comes from patience and good ingredients. San Marzano tomatoes are the backbone here — crushed by hand so the texture stays rustic and uneven, the way a proper Italian sauce should feel. Garlic bloomed slowly in olive oil with a pinch of red pepper flakes builds a fragrant base that makes the whole kitchen smell incredible before the tomatoes even hit the pan. A touch of sugar and a long, unhurried simmer coax out the natural sweetness of the tomatoes while mellowing any sharpness. Torn fresh basil stirred in at the end keeps things bright, and the optional knob of butter at the finish gives the sauce a silky, restaurant-quality richness. Every single ingredient here is naturally free of ginger, so there's no need to scrutinize labels or swap anything out — this is a clean, classic recipe exactly as written. Spoon it over pasta, use it as a pizza base, or just tear some bread and go to town.
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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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