Capsaicin Free Pomarola Fresh Tomato Sauce
This is the kind of tomato sauce that makes you question every jar you've ever opened. Ripe plum tomatoes are slow-simmered with onion, carrot, celery, and garlic until they completely break down into something deeply savory and naturally sweet. A handful of fresh basil stirred in off the heat brings brightness, and passing everything through a food mill gives you that silky, restaurant-quality finish. For anyone managing sensitivity to capsaicin, a classic marinara can be a minefield — many store-bought versions sneak in red pepper flakes, chili-infused oils, or spiced blends that aren't always obvious on the label. This recipe keeps things clean and bold without a single hot ingredient in sight, relying instead on the natural complexity of good tomatoes and aromatics. The finishing drizzle of extra-virgin olive oil rounds everything out and gives the sauce a gorgeous sheen. Toss it with pasta, spoon it over polenta, or use it as a base for whatever you're building — it's the kind of versatile, feel-good sauce worth making in a big batch.
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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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