Cinnamon Free Pomarola Fresh Tomato Sauce
This is a deeply satisfying, old-school Italian tomato sauce built entirely from fresh, whole ingredients — ripe plum tomatoes, sweet carrot, celery, onion, garlic, and a handful of fragrant basil leaves. For anyone navigating spice sensitivities, jarred and canned sauces can be a minefield, often hiding warm spices like cinnamon in their ingredient lists without much fanfare. Here, every single component is visible and straightforward, so you know exactly what's going into the pot. The vegetables are slowly softened in good olive oil before the tomatoes join them, and the whole thing simmers uncovered until it reduces into something rich, glossy, and deeply flavored. Passing the sauce through a food mill gives it that silky, restaurant-quality texture that no blender can quite replicate. A finishing drizzle of extra-virgin olive oil pulls everything together into a sauce that tastes like it took far more effort than it actually did. Toss it with pasta, spoon it over polenta, or use it as a base for whatever you're building — this one earns a permanent spot in your rotation.
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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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