Breastfeeding Friendly Pomarola Fresh Tomato Sauce
When you're nursing, what goes into your body matters — and a sauce built entirely from whole, recognizable ingredients is exactly the kind of thing you want simmering on the stove. Ripe plum tomatoes, fresh basil, carrot, celery, onion, and good olive oil are the whole story here, with no preservatives, no mystery additives, and nothing you'd have to second-guess on a label. The vegetables are cooked low and slow until they completely break down, then passed through a food mill so the finished sauce is silky, deeply flavored, and genuinely nourishing. That long simmer concentrates the natural sweetness of the tomatoes while the carrot and celery round out the flavor in a way that a quick jarred sauce simply can't match. A handful of fresh basil stirred in at the end keeps things bright and aromatic, and a finishing drizzle of extra-virgin olive oil ties everything together beautifully. Spoon it over pasta, use it as a base for a simple braise, or freeze it in portions so you always have something wholesome ready to go on the busiest days.
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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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