Soy 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 star here — crushed by hand so the texture stays rustic and uneven, which means the finished sauce clings beautifully to pasta rather than sliding right off. Garlic bloomed gently in olive oil with a pinch of red pepper flakes builds a fragrant, slightly spicy base that carries the whole dish. The long, unhurried simmer is what transforms a simple can of tomatoes into something brick-red and rich, with a flavor that tastes like it took far more effort than it actually did. Fresh basil stirred in at the end keeps things bright, and the optional pat of butter rounds out the acidity with a subtle silkiness. Because every ingredient here is straightforward and whole, there are no hidden additives or processed fillers to worry about — just clean, honest cooking. This is the kind of sauce worth making in a big batch and keeping on hand 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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