Nitrate & Nitrite Free Sugo di Pomodoro

Few sauces are as deeply satisfying as a slow-simmered tomato sugo, and this one delivers that rich, brick-red depth that only comes from patience and good ingredients. The base is beautifully simple — San Marzano tomatoes crushed by hand, garlic coaxed to golden in olive oil, a whisper of red pepper flakes, and fresh basil torn in at the very end. No cured meats, no processed shortcuts, no additives hiding in the background — just clean, whole ingredients doing exactly what they're supposed to do. For anyone navigating preserved or cured foods at the grocery store, a classic tomato sauce can be a surprisingly tricky category, since many jarred versions sneak in ingredients that don't belong. Making it from scratch here means you control every single thing that goes into the pot. The optional knob of butter stirred in off the heat adds a subtle silkiness that makes the finished sauce taste almost restaurant-worthy. Spoon it over pasta, use it as a pizza base, or let it anchor a bigger dish — it's the kind of foundational recipe that earns a permanent spot in your rotation.

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