Cashew Free Pomarola Fresh Tomato Sauce
This is Italian home cooking at its most honest — ripe plum tomatoes, a soffritto of onion, carrot, and celery, a handful of fresh basil, and good olive oil doing all the heavy lifting. The sauce simmers low and slow until the tomatoes completely break down, then gets passed through a food mill for that silky, restaurant-quality finish you rarely get from a jar. Every ingredient here is straightforward and plant-based, so there's zero concern about hidden nut derivatives sneaking in the way they sometimes do with store-bought sauces and jarred pestos. The carrot adds a gentle natural sweetness that balances the acidity of the tomatoes beautifully, while the finishing drizzle of extra-virgin olive oil gives the whole thing a glossy richness. It's the kind of sauce that makes a simple bowl of pasta feel like a proper occasion, and it freezes brilliantly so you can batch-cook and have it 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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