Citric Acid Free Pomarola Fresh Tomato Sauce
Tomato sauce sounds simple until you realize most jarred versions sneak in citric acid as a preservative — which means making your own from scratch is genuinely the better move here. This classic Italian pomarola is built entirely on ripe plum tomatoes, aromatics, fresh basil, and good olive oil, with nothing added that could trigger a reaction. The slow simmer lets the tomatoes break down naturally into something deeply savory and sweet, and passing the sauce through a food mill gives it that silky, restaurant-quality finish. A pinch of sugar and a handful of fresh basil leaves round out the flavor without any additives you'd need to second-guess. It's the kind of sauce that makes a simple bowl of pasta feel like a proper occasion. You can also spoon it over roasted vegetables, use it as a pizza base, or freeze it in batches so you always have a clean, safe option on hand.
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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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