Beef Free Pomarola Fresh Tomato Sauce
This is Italian cooking at its most honest — ripe plum tomatoes, a handful of aromatics, good olive oil, and time. The soffritto of onion, carrot, and celery builds a quiet, savory backbone before the tomatoes even hit the pot, and that slow simmer lets everything mellow and concentrate into something deeply flavorful. Passing the sauce through a food mill at the end gives it that silky, restaurant-quality texture you just can't get from a jar. Fresh basil stirred in off the heat keeps the brightness alive, and a final drizzle of olive oil rounds it all out beautifully. Every single ingredient here is plant-based, so there's zero concern about hidden meat-based stocks or broths sneaking in — this is a pure, clean tomato sauce from start to finish. Make a big batch and freeze it in portions, because once you have this in your kitchen, you'll want it on everything.
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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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