Almond Free Pomarola Fresh Tomato Sauce
This is the kind of sauce that makes you question every jar you've ever bought at the grocery store. Ripe plum tomatoes are the star here, slow-simmered with onion, carrot, celery, and garlic until they completely break down into something deeply savory and naturally sweet. A pinch of sugar and a handful of fresh basil round out the flavor without any fuss. The real magic happens when you pass everything through a food mill — what comes out is silky, thick, and vibrant in a way that store-bought simply can't replicate. Every ingredient in this recipe is straightforwardly plant-based and free from nuts of any kind, so there's no label-reading required and no hidden surprises. It's the kind of foundational recipe you'll want to make in a big batch and freeze, because once you have it on hand, weeknight pasta becomes genuinely exciting.
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Learn more →Ingredients
6 servings
- 3 lbs ripe plum tomatoes (about 10–12), roughly chopped
- 4 tbsp extra-virgin olive oil
- 1 medium yellow onion, roughly chopped
- 1 medium carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 3 garlic cloves, smashed and peeled
- ½ tsp sugar
- 1 tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 8 fresh basil leaves
Instructions
- 1
Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat until shimmering. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
- 2
Add the garlic and cook, stirring, until fragrant, about 1 minute.
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