Carrageenan Free Pomarola Fresh Tomato Sauce
Carrageenan is one of those additives that hides in the most unexpected places — jarred pasta sauces, canned tomato products, even some seasoning blends — making a simple weeknight dinner feel like a label-reading marathon. This classic Italian tomato sauce sidesteps all of that by starting entirely from scratch with whole plum tomatoes, aromatics, and a generous pour of extra-virgin olive oil. The base builds slowly, with onion, carrot, celery, and garlic softening together before the tomatoes go in and reduce into something deeply savory and sweet. Passing the finished sauce through a food mill gives it that silky, restaurant-quality texture without any thickeners or stabilizers doing the heavy lifting. Fresh basil stirred in off the heat and a final drizzle of olive oil round out the flavor in a way that no store-bought jar can really replicate. It's the kind of sauce you'll want to make in a big batch and keep on hand all week.
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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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