Peanut Free Sugo di Pomodoro
Few sauces are as deeply satisfying as a slow-simmered tomato sugo, and this one is the real deal. It starts with San Marzano tomatoes crushed by hand, which gives the finished sauce that rustic, uneven texture you just can't get from a can opener and a blender. Garlic is coaxed in olive oil until pale golden and fragrant, building a flavor base that makes the whole kitchen smell incredible before the tomatoes even hit the pan. A long, unhurried simmer transforms everything from bright and sharp to a deep brick-red richness that clings beautifully to pasta. Torn fresh basil stirred in at the end keeps things lively, and an optional knob of butter rounds out the sauce with a subtle silkiness. Every ingredient here is straightforward and naturally free of peanuts or nut-based oils, so there's no label-reading stress — just honest, classic cooking. This is the kind of sauce worth making a big batch of and keeping in the fridge all week.
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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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