Seeds Free Sugo di Pomodoro
There is something deeply satisfying about a tomato sauce made entirely from scratch, and this classic Italian sugo delivers that rich, slow-cooked flavor that jarred versions simply cannot match. San Marzano tomatoes are the star here — crushed by hand so the texture stays rustic and uneven, the way a proper sugo should be. Garlic blooms gently in olive oil alongside a pinch of red pepper flakes, building a fragrant base before the tomatoes ever hit the pan. A long, unhurried simmer transforms everything into a deep brick-red sauce with concentrated sweetness and real depth. Fresh basil stirred in at the end keeps things bright, and an optional knob of butter rounds out the finish with a silky richness. Every ingredient in this recipe is naturally free from seeds, so there is no substituting or label-checking required — just straightforward, beautiful cooking. Spoon it over pasta, use it as a pizza base, or keep a batch 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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