Legume 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, crushed by hand for that rustic, uneven texture, form the backbone of a sauce that smells incredible from the very first minute the garlic hits the warm olive oil. A pinch of red pepper flakes adds just enough heat, while a small amount of sugar and a long, unhurried simmer coax out a rich, brick-red depth that no jarred sauce can match. For anyone navigating a legume-free lifestyle, this recipe is naturally in the clear — every ingredient here is straightforward, with zero hidden fillers or plant-based protein additions to worry about. The optional knob of butter stirred in at the end is a quiet little trick that rounds out the acidity and gives the sauce a glossy, restaurant-quality finish. Tear in the fresh basil off the heat and the whole kitchen smells like a trattoria. Spoon it over pasta, use it as a pizza base, or keep a batch in the fridge all week — it only gets better with time.
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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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