Pork 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, restaurant-quality depth with just a handful of pantry staples. San Marzano tomatoes are the real star here — crushed by hand so the texture stays rustic and uneven, the way a proper sauce should be. Garlic bloomed gently in olive oil with a pinch of red pepper flakes builds a fragrant base that carries the whole dish. The long, unhurried simmer is what transforms a bright, acidic tomato into something rich and brick-red, with a sweetness that needs no heavy additions to feel complete. Torn fresh basil stirred in at the end keeps things vibrant, and the optional pat of butter at the finish adds a silky, rounded quality that is hard to argue with. Every ingredient in this recipe is naturally free of pork and pork-derived products, so there is nothing to second-guess — just clean, honest cooking. Spoon it over pasta, use it as a pizza base, or keep a jar in the fridge all week and watch it disappear.
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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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