Chestnut Free Pomarola Fresh Tomato Sauce
This is Italian home cooking at its most honest — ripe plum tomatoes slowly coaxed down into a silky, deeply flavored sauce with nothing but vegetables, olive oil, and fresh basil. The soffritto of onion, carrot, and celery builds a quiet sweetness in the base, and passing the finished sauce through a food mill gives it that smooth, restaurant-quality texture you just can't get from a jar. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. For anyone navigating a chestnut allergy or broader tree nut sensitivity, a sauce like this is a genuine relief because the richness comes entirely from slow reduction and good olive oil. A pinch of sugar balances the acidity of the tomatoes, and the finishing drizzle of extra-virgin olive oil rounds everything out beautifully. Spoon it over pasta, use it as a pizza base, or freeze a batch for busy weeknights — this is the kind of sauce that makes everything taste better.
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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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