Gluten Free Sugo di Pomodoro
Classic Italian tomato sauce is one of those recipes that sounds simple but can go sideways fast — and for anyone avoiding gluten, the bigger challenge is usually finding a jarred version that doesn't sneak in hidden thickeners or additives. This one is made entirely from scratch with ingredients that are naturally free of any wheat or grain-based fillers, so you know exactly what's going into the pot. San Marzano tomatoes crushed by hand give the sauce a rustic, uneven texture that no blender can replicate, and slow-simmering them over low heat coaxes out a deep, brick-red richness that tastes like it took all day. The garlic blooms gently in olive oil with a pinch of red pepper flakes, building a fragrant base before the tomatoes ever hit the pan. Fresh basil torn in at the end keeps things bright, and a swirl of butter — totally optional — rounds out the acidity with a subtle, velvety finish. Spoon it over your favorite gluten-free pasta, use it as a pizza base, or just dip some crusty gluten-free bread straight into the pan. It's the kind of sauce that earns a permanent spot in your weekly rotation.
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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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