High Fructose Corn Syrup Free Sugo di Pomodoro
Few things beat a simple tomato sauce made entirely from real, whole ingredients — and this one delivers exactly that. Garlic blooms slowly in good olive oil, San Marzano tomatoes get crushed by hand for that rustic, uneven texture, and the whole thing simmers down into a deep brick-red sauce that tastes like it took far more effort than it did. A pinch of sugar and a handful of torn basil are the only sweeteners here — no corn syrup, no additives, no mystery ingredients hiding in a jar. That matters more than people realize, because so many store-bought tomato sauces sneak in sweeteners that have no business being there. The optional pat of butter at the finish rounds out the acidity and gives the sauce a subtle richness that feels almost luxurious. Whether you're tossing it with pasta, spooning it over polenta, or using it as a base for something more involved, this is the kind of sauce worth keeping 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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