Oats Free Sugo di Pomodoro
There is something deeply satisfying about a tomato sauce made entirely from scratch, and this classic Italian sugo delivers exactly that kind of slow-cooked, soul-warming result. San Marzano tomatoes crushed by hand give the sauce a rustic, uneven texture that no blender can replicate, and the garlic bloomed gently in olive oil adds a fragrant, golden depth right from the start. A pinch of red pepper flakes brings just enough warmth without overwhelming the natural sweetness of the tomatoes, while a small hit of sugar and a long, unhurried simmer coax out that signature brick-red richness. Torn fresh basil stirred in at the end keeps things bright, and the optional pat of butter rounds everything out with a silky, restaurant-worthy finish. Because this sauce is built entirely from whole, simple ingredients — no packaged mixes, no thickeners, no hidden grain-based additives — it's naturally free of oats and any of the cross-contamination concerns that can come with store-bought jarred alternatives. Spoon it over your favorite 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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