Macadamia Free Sugo di Pomodoro
There is something deeply satisfying about a tomato sauce made entirely from scratch, and this classic Italian sugo delivers that slow-cooked, trattoria-style depth without any fuss. San Marzano tomatoes are the real star here — crushed by hand so the texture stays rustic and uneven, the way a good sauce should be. Garlic bloomed gently in olive oil, a pinch of red pepper flakes, and a handful of torn fresh basil at the finish give it that unmistakable brightness that no jarred version can touch. The optional knob of butter stirred in at the end rounds everything out into something silky and rich. This is exactly the kind of recipe where every ingredient earns its place — simple pantry staples, zero complicated additions, and nothing to second-guess. Whether you're spooning it over pasta, using it as a pizza base, or dunking crusty bread straight into the pot, it's the kind of sauce you'll want to keep on rotation all year long.
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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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