Xanthan Gum Free Sugo di Pomodoro
There is something deeply satisfying about a tomato sauce made entirely from scratch with nothing but pantry staples and a little patience. San Marzano tomatoes crushed by hand, golden garlic coaxed slowly in olive oil, a whisper of red pepper flakes — this is the kind of sauce that fills your kitchen with a smell that makes everyone wander in asking what's for dinner. Because the ingredient list is so clean and straightforward, there's no need to scan labels or second-guess thickeners hiding in a jar. The slow simmer does all the work, naturally reducing the sauce to a rich, brick-red depth that no additive could improve on. Fresh basil torn in at the end and an optional knob of butter round out the flavor in the most effortless way. This is the kind of recipe you'll make on a Sunday and find yourself reaching for all week long.
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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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