Eosinophilic Esophagitis Friendly Pomarola Fresh Tomato Sauce
This slow-simmered tomato sauce is the kind of thing that makes your whole kitchen smell incredible — deeply savory, naturally sweet from ripe plum tomatoes, and finished with fresh basil and a drizzle of good olive oil. Managing eosinophilic esophagitis often means scrutinizing every jar and can on the grocery shelf for hidden triggers, and a homemade sauce built from whole, simple vegetables is a genuinely reassuring alternative. Every ingredient here is straightforward: tomatoes, onion, carrot, celery, garlic, olive oil, basil, and a pinch of sugar to balance the acidity. Passing the cooked sauce through a food mill or fine-mesh strainer gives it that silky, restaurant-quality texture while removing any fibrous bits that could be irritating. There are no dairy products, no wheat, no nuts, and no mystery additives — just produce and pantry staples you can verify yourself. It's the kind of foundational sauce you'll want to keep in the fridge all week, spooned over pasta, stirred into soups, or used as a base for whatever safe proteins are on your plan.
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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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