Vegetarian Sugo di Pomodoro
Few things in Italian cooking are as satisfying as a deeply flavored tomato sauce made entirely from scratch, and this one delivers that classic trattoria taste with minimal effort. The foundation is a short list of honest ingredients — good olive oil, thinly sliced garlic, a pinch of red pepper flakes, and a can of San Marzano tomatoes — so every element earns its place in the pan. Crushing the tomatoes by hand before they hit the heat gives the finished sauce a rustic, uneven texture that clings beautifully to pasta rather than sliding right off. The slow simmer is where the magic happens: as the sauce reduces over 25 to 30 minutes, the color shifts from bright red to a rich brick hue and the flavor concentrates into something that tastes like it took all day. A handful of torn fresh basil stirred in off the heat keeps things bright, and the optional pat of butter at the end adds a subtle silkiness that rounds out the acidity. This is naturally meat-free without any substitutions or workarounds — just vegetables, aromatics, and pantry staples working together the way they always have in Italian kitchens. Spoon it over spaghetti, layer it into lasagna, or keep a jar in the fridge all week and you'll find a reason to use it every single day.
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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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