Wheat Free Sugo di Pomodoro
A great tomato sauce is one of those kitchen fundamentals that rewards you every single time, and this classic Italian-style version is deeply satisfying to make from scratch. San Marzano tomatoes are the real star here — crushed by hand so you get that rustic, uneven texture that no blender can replicate. Garlic slowly bloomed in olive oil with a pinch of red pepper flakes builds a fragrant, gently spicy base before the tomatoes ever hit the pan. The long, unhurried simmer is what transforms everything, coaxing the sauce from bright and sharp to a rich, brick-red depth that tastes like it took far more effort than it did. Fresh basil stirred in at the end keeps things vibrant, and the optional pat of butter rounds out the acidity with a silky finish. Every single ingredient in this recipe is naturally free of wheat, so there's no substituting or label-checking required — just honest, whole ingredients doing exactly what they're supposed to do. Spoon it over your favorite wheat-free pasta, use it as a pizza base, or keep a jar in the fridge all week because you will absolutely find reasons to use it.
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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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