Dairy Free Pomarola Fresh Tomato Sauce
This is Italian cooking at its most honest — ripe plum tomatoes, a handful of aromatics, good olive oil, and nothing else standing between you and a deeply flavorful sauce. The soffritto of onion, carrot, and celery builds a savory backbone before the tomatoes even hit the pot, and that long, unhurried simmer coaxes out a richness that no jarred sauce can touch. Passing everything through a food mill at the end gives you that silky, restaurant-quality texture without any cream or butter in sight — which means it's naturally free of dairy from start to finish. Fresh basil stirred in off the heat keeps the brightness alive, and a final drizzle of extra-virgin olive oil rounds everything out beautifully. This is the kind of sauce worth making in a big batch and freezing, because once you have it on hand, weeknight pasta becomes something genuinely special.
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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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