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 — that rough, uneven texture is exactly what gives the finished sauce its rustic, restaurant-quality body. Garlic is coaxed in warm olive oil until pale golden and fragrant, building a savory base before the tomatoes ever hit the pan. A pinch of red pepper flakes adds just enough heat to keep things interesting without overwhelming the natural sweetness of the tomatoes. After a gentle 25-to-30-minute simmer, the sauce deepens from bright red to a rich brick tone that tells you it's ready. Fresh basil torn in at the end keeps the flavor bright, and an optional knob of butter rounds everything out into something silky and luxurious. Every ingredient here is naturally free of tree nuts, so there's nothing to second-guess — just a beautiful, honest sauce you'll want to keep on rotation.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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