Hazelnut Free Sugo di Pomodoro
Few sauces are as deeply satisfying as a slow-simmered tomato sugo, and this one is the real deal. San Marzano tomatoes get crushed by hand and coaxed down with garlic, a whisper of red pepper flakes, and fresh basil into something rich, brick-red, and absolutely irresistible. The optional knob of butter at the end adds a silky finish that makes the whole pot taste like it came from a trattoria kitchen. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just clean, classic cooking. Nut-free eating can sometimes feel limiting when it comes to Italian sauces that sneak in unexpected additions, but this recipe keeps things beautifully simple and traditional. Spoon it over pasta, use it as a pizza base, or let it anchor a braised dish — it's the kind of versatile sauce worth keeping in your weekly 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!