Emulsifier Free Pomarola Fresh Tomato Sauce
There is something deeply satisfying about a tomato sauce made from nothing but real, whole ingredients — no additives, no stabilizers, just vegetables, olive oil, and time. Store-bought jarred sauces are notorious for sneaking in emulsifiers and other additives that have no business being in a simple Italian tomato sauce, so making your own is the cleanest path forward. Ripe plum tomatoes are cooked down low and slow with onion, carrot, celery, and garlic until they completely surrender into a thick, glossy, deeply flavored base. Passing everything through a food mill at the end gives you that silky, restaurant-quality texture without a single shortcut or synthetic ingredient. A handful of fresh basil and a finishing drizzle of extra-virgin olive oil round out the flavor in the most honest, old-world way possible. This is the kind of sauce you'll want to keep in the fridge all week — spooned over pasta, spread on flatbread, or stirred into a braise — because it makes everything it touches 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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